Sweet Potato And Chickpea Curry

This Sweet Potato and Chickpea Curry is a hearty, vibrant, and nourishing dish that brings together earthy sweet potatoes, protein-packed chickpeas, and a rich blend of spices in a creamy coconut milk base. The curry is both comforting and satisfying, with a perfect balance of sweet, savory, and spicy flavors. The sweet potatoes cook down to a melt-in-your-mouth tenderness, while the chickpeas provide a lovely bite and boost of protein. The combination of garlic, ginger, turmeric, cumin, and coriander infuses the dish with deep, warming aromas, and the coconut milk adds a smooth, velvety texture that binds everything together. Whether you’re serving it as a main dish or a side, this curry is both filling and wholesome, making it ideal for a cozy dinner or a meal prep option. Pair it with basmati rice, naan, or a simple green salad for a complete and satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil or coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) coconut milk (full-fat or light)
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth (or water)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon (optional, for warmth)
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach or kale, chopped (optional)
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Cook the aromatics: Heat the olive oil (or coconut oil) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another 1-2 minutes, until fragrant.
2. Add the spices: Stir in the curry powder, turmeric, cumin, coriander, and cinnamon (if using). Cook for about 1 minute, allowing the spices to bloom and release their flavors.
3. Add the vegetables and liquids: Add the cubed sweet potatoes, chickpeas, diced tomatoes (with juices), coconut milk, and vegetable broth to the pot. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 20-25 minutes, or until the sweet potatoes are fork-tender and the curry has thickened slightly. Stir occasionally to prevent sticking.
4. Season and add greens: Taste the curry and season with salt and black pepper to your liking. If you’d like to add greens, stir in the spinach or kale during the last 5 minutes of cooking, allowing it to wilt and integrate into the curry.
5. Serve: Once the sweet potatoes are tender and the flavors have melded together, remove the curry from heat. Serve the curry hot, garnished with fresh cilantro and lime wedges on the side for a burst of citrus.