This delectable Sweet Potato and Chickpea Curry, a dish that perfectly marries the heartiness of sweet potatoes with the robustness of chickpeas. This vegan recipe brings together a symphony of flavours, featuring aromatic spices like curry powder, cumin, and coriander, coupled with the rich, creamy texture of coconut milk. Enhanced with the freshness of onion, garlic, and ginger, and with a hint of heat from the optional chili powder, it’s a dish that promises to delight your taste buds. Serve it over a bed of fluffy rice or with warm naan bread, and garnish with fresh coriander for a meal that’s not only comforting but also packed with nutrition.
Ingredients for Sweet Potato and Chickpea Curry:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (400g) chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (400ml) coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chilli powder (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh coriander for garnish
- Cooked rice or naan bread, for serving
Instructions
- Heat olive oil in a large pan over medium heat. Add chopped onion, garlic, and ginger, and cook until the onion is soft and translucent.
- Stir in the curry powder, ground cumin, ground coriander, and chilli powder, if using. Cook for another minute until fragrant.
- Add the sweet potato cubes to the pan and stir to coat them in the spices.
- Pour in the coconut milk and add the tomato paste. Bring the mixture to a simmer, then reduce the heat and cook for about 15 minutes, or until the sweet potatoes are tender.
- Add the chickpeas to the pan and cook for another 5 minutes to heat them through. Season with salt and pepper to taste.
- Serve the curry garnished with fresh coriander and accompanied by cooked rice or naan bread.