Savory Sweet Potato Chickpea Curry A Flavorful Delight
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Author:souzanfood
Total Time:35 minutes
Yield:4 servings 1x
Diet:Vegan
Description
Savor the delightful blend of sweet potato chickpeas in this savory curry A flavorful delight ready to please your taste buds in every bite
Ingredients
Scale
2 medium sweet potatoes, cubed
1 can of chickpeas (15 oz), drained and rinsed
1 can of coconut milk (14 oz)
1 medium onion, diced
2 cloves of garlic, minced
1 inch piece of ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1 tsp garam masala
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
Start by peeling and cubing the sweet potatoes into bite-sized pieces. Set them aside.
In a large pot or pan, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the pan, stirring continuously for about a minute until fragrant.
Sprinkle in the cumin, coriander, turmeric, and garam masala, and sauté for an additional minute, allowing the spices to bloom.
Add the cubed sweet potatoes to the pot, stirring to coat them with the spices and onion mixture.
Pour in the drained chickpeas and the coconut milk. Stir everything thoroughly to combine.
Bring the mixture to a gentle simmer. Reduce the heat and cover the pot, allowing it to cook for about 20-25 minutes or until the sweet potatoes are tender.
Once cooked, taste and adjust the seasoning with salt and pepper, adding a bit more spice if desired.
Serve hot, garnished with fresh cilantro and additional lime wedges, if using.
