Sweet Potato and Chickpea Curry
Enjoy the coziness of this Creamy Sweet Potato and Chickpea Curry! Ideal for chilly nights or when you need a bowl of comfort.
Yield: 4
Materials
- - 2 large sweet potatoes peeled and cubed
- - 1 can 400g chickpeas, drained and rinsed
- - 1 large onion finely chopped
- - 2 cloves garlic minced
- - 1 tablespoon ginger grated
- - 1 can 400ml coconut milk
- - 2 tablespoons curry powder
- - 1 teaspoon ground turmeric
- - 1/2 teaspoon cayenne pepper adjust to taste
- - Salt and pepper to taste
- - 2 tablespoons olive oil
- - Fresh cilantro for garnishing
- - Cooked rice to serve
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until the onion becomes translucent, about 5 minutes.
- Stir in the curry powder, turmeric, and cayenne pepper, cooking for another minute until fragrant.
- Add the sweet potatoes and chickpeas to the pot, stirring to coat them in the spices.
- Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste. Serve the curry over cooked rice and garnish with fresh cilantro.