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Sweet Potato and Chickpea Curry

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A nourishing dish that combines sweet potatoes and chickpeas in a creamy coconut curry sauce, perfect for weeknight dinners.

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro for garnish

Instructions

  1. Sauté the olive oil in a large pot over medium heat and add the chopped onion, cooking until translucent, about 5 minutes.
  2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Stir in the curry powder and ground cumin, cooking until the spices release their aromas, about 1 minute.
  4. Add the cubed sweet potatoes and chickpeas, mixing well with the spices.
  5. Pour in the coconut milk and stir to combine all ingredients. Bring to a gentle simmer.
  6. Cover and cook for about 20-25 minutes, or until sweet potatoes are tender. Stir occasionally to prevent sticking.
  7. Taste and season with salt and pepper as needed.
  8. Serve hot, garnished with fresh cilantro.

Notes

Sweet potatoes should be firm and unblemished. Canned chickpeas are convenient; dried beans can be used if cooked beforehand. Full-fat coconut milk adds richness; light coconut milk can also be used.

Find it online: https://www.highproteinpro.com/sweet-potato-chickpea-curry/