Sweet Potato and Chickpea Curry with Coconut Milk

This Sweet Potato and Chickpea Curry with Coconut Milk offers a hearty blend of flavors that’s ideal for a cozy night in. With a combination of sweet potatoes, chickpeas, and creamy coconut milk, it creates a rich curry full of delightful spices and nutritious ingredients. If you enjoy curries or want to explore new flavors, this dish might become a new favorite.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 15 oz can chickpeas, drained and rinsed
• 1 14 oz can coconut milk
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tbsp coconut oil
• 2 cups vegetable broth
• 1 tbsp lime juice
• 1 tbsp sugar
• salt, to taste
• pepper, to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and ginger, cooking until softened, about 5 minutes.
3. Stir in the curry powder, cumin, paprika, and cayenne pepper, cooking for another minute until fragrant.
4. Add the diced sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring to a simmer and cook for 25-30 minutes until the sweet potatoes are tender.
5. Stir in the lime juice and sugar. Add salt and pepper to taste.
6. Serve the curry hot, garnished with fresh cilantro.

Keywords: Curry, Comfort, Hearty, Flavorful, Indian

Spice Rack: Curry Powder, Cumin, Paprika, Cayenne Pepper

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