Sweet Potato Chickpea Curry (Printable Version)
# What You Need:
→ Vegetables & Legumes
01 -
2 medium sweet potatoes, peeled and cut into ½-inch cubes
02 -
1 (15 oz / 425 g) can chickpeas, drained and rinsed
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1 tablespoon freshly grated ginger
06 -
1 (14 oz / 400 g) can diced tomatoes
07 -
1 (14 oz / 400 ml) can full-fat coconut milk
08 -
1 handful fresh spinach or kale (optional)
→ Oils & Liquids
09 -
1 tablespoon coconut oil or vegetable oil
10 -
½ cup water or vegetable broth (as needed)
→ Spices
11 -
1 tablespoon curry powder
12 -
1 teaspoon ground cumin
13 -
½ teaspoon ground turmeric
14 -
½ teaspoon paprika
15 -
¼ teaspoon cayenne pepper (optional)
16 -
Salt and pepper, to taste
→ Garnish
17 -
Fresh cilantro, chopped
18 -
Lime wedges (optional)
# Steps to Follow:
01 -
Heat the coconut oil in a large saucepan over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent.
02 -
Stir in the garlic and ginger; cook for 1 minute until fragrant.
03 -
Add the curry powder, cumin, turmeric, paprika, and cayenne (if using). Toast the spices for 30 seconds, stirring constantly.
04 -
Add the cubed sweet potatoes and chickpeas, stirring to coat with the spices.
05 -
Pour in the diced tomatoes and coconut milk. Bring to a simmer.
06 -
Cover and cook for 20–25 minutes, stirring occasionally, until the sweet potatoes are tender. Add a splash of water or broth if the curry becomes too thick.
07 -
Stir in the spinach or kale (if using) and cook for 2–3 more minutes until wilted. Season with salt and pepper.
08 -
Serve hot, garnished with cilantro and lime wedges if desired.
# Additional Notes:
01 -
Serve with basmati rice, naan, or quinoa.
02 -
Add other veggies like bell peppers or peas to vary texture and flavor.
03 -
Leftovers taste even better the next day.