Sweet Potato And Chickpea Coconut Curry

Sweet Potato and Chickpea Coconut Curry is a warm, hearty, and wholesome dish that’s bursting with flavor and nutrients. This curry combines tender chunks of sweet potatoes and protein-rich chickpeas simmered in a creamy, fragrant coconut milk sauce infused with spices like cumin, coriander, and turmeric. It’s a comforting and satisfying meal that’s perfect for a cozy dinner, and it pairs beautifully with rice or naan. Naturally gluten-free and vegan, this curry is a versatile dish that suits a variety of diets without compromising on taste.

Ingredients

• 1 tbsp coconut oil or vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1/4 tsp chili powder (optional for heat)
• 1 large sweet potato, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 2 cups fresh spinach or kale (optional)
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. Sauté the aromatics: In a large skillet or pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
2. Add the spices: Mix in the cumin, coriander, turmeric, paprika, and chili powder (if using). Cook for 1-2 minutes, stirring constantly, to let the spices bloom and become aromatic.
3. Add sweet potatoes and chickpeas: Add the diced sweet potato and chickpeas to the skillet, stirring to coat them in the spices.
4. Simmer with coconut milk and tomatoes: Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir to combine, bring to a gentle simmer, and cook for 20-25 minutes, or until the sweet potatoes are tender.
5. Add greens (if using): If you’re adding spinach or kale, stir it in during the last 5 minutes of cooking until wilted.
6. Season and serve: Season with salt and pepper to taste. Garnish with fresh cilantro and serve the curry hot over rice or with naan.

This Sweet Potato and Chickpea Coconut Curry is a comforting, flavorful dish that’s easy to make and packed with nourishing ingredients, making it a perfect go-to meal for any day of the week.