Sweet Potato and Chickpea Curry
A comforting and vibrant curry made with sweet potatoes and chickpeas, simmered in a rich coconut milk sauce with aromatic spices.
Ingredients
For the Curry
- 1 tablespoon oil For sautéing
- 1 medium onion, diced Provides flavor base
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne powder Adjust for spice level
- 2 medium sweet potatoes, peeled and chopped into 1/2-inch cubes
- 13.5 oz coconut milk (canned)
- 3/4 cup water
- 1.5 cups chickpeas (drained and rinsed, from 1 15 oz can)
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons almond butter
- 2 teaspoons brown sugar (optional)
- 1 tablespoon lime juice (from about half a lime)
- to serve Prepared couscous or rice Optional for serving
- to serve Chopped fresh cilantro Optional for garnish
Instructions
Preparation
- Heat the oil in a large Dutch oven over medium heat until hot.
- Sauté the diced onion for 4-5 minutes until softened and light golden-brown.
- Add minced garlic and ginger, stirring for about a minute.
- Incorporate the spices: madras curry powder, ground cumin, ground coriander, chili powder, ground cinnamon, turmeric, and cayenne. Toast for about one minute.
- Pour in the water, scraping the bottom of the pan with a wooden spoon.
- Mix in the coconut milk, chopped sweet potatoes, and rinsed chickpeas. Stir gently.
- Season with salt and pepper, bring to a boil, then lower the heat, cover, and simmer for about 15-20 minutes until sweet potatoes are fork-tender.
- Stir in almond butter, brown sugar (if using), and lime juice. Simmer for an additional 2-3 minutes.
- Serve warm with couscous or rice, and garnish with chopped fresh cilantro.
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Notes
Adjust spice levels to your preference. Consider adding spinach or kale for extra nutrients. Store leftovers in airtight containers for up to four days or freeze for three months.