Ingredients
- Sweet potatoes, peeled and cubed: 2 medium
- Chickpeas, drained and rinsed: 1 (15-ounce) can
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Ginger, grated: 1 tablespoon
- Curry powder: 2 tablespoons
- Coconut milk: 1 (13.5-ounce) can
- Vegetable broth: 1/2 cup
Instructions
- Step 1: Heat oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 2: Stir in the curry powder and cook for 1 minute, allowing the spices to bloom.
- Step 3: Add the cubed sweet potatoes and chickpeas to the pot. Stir to coat with the spices.
- Step 4: Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
- Step 5: Season with salt and pepper to taste. Serve hot over rice or with naan bread.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.
- Serve this vibrant curry with a dollop of plain yogurt and a sprinkle of fresh cilantro for a cool, refreshing contrast.
- For a richer flavor, toast the curry powder in the pot for a minute before adding the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American