Vegan Sweet Potato Chickpea Curry Recipe
This sweet potato chickpea curry tastes as good as it looks and I want you to experience it, that''s why I created this recipe.
Equipment
- Large pot or deep skillet
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring spoons
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can 15 oz chickpeas drained and rinsed
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon olive oil or coconut oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 can 14 oz diced tomatoes
- 1 can 13.5 oz full-fat coconut milk
- 1 cup vegetable broth
- Salt and black pepper to taste
- ½ Lime juiced this is optional
- Fresh cilantro this is for garnish
Instructions
Saute aromatics:
- Heat oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
Add garlic and spices:
- Stir in garlic and ginger. Cook for 30 seconds until fragrant, then add curry powder, cumin, coriander, turmeric, and smoked paprika. Stir well to toast the spices.
Build the curry:
- Add diced sweet potatoes, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
Simmer:
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes, or until sweet potatoes are fork-tender.
Season and finish:
- Season with salt and black pepper to taste. Stir in lime juice if using.
Serve:
- Garnish with fresh cilantro and serve hot.
Nutrition
Calories: 420kcal
Tried this recipe?Let us know how it was!