Indulge in the exotic flavors of this aromatic Chickpea and Sweet Potato Curry, served alongside fluffy Basmati rice. This vegan delight is a fusion of fragrant spices, creamy chickpeas, and tender sweet potatoes, all simmered together in a rich and velvety coconut milk sauce. With each spoonful, you’ll experience a harmonious blend of sweet, savory, and spicy notes that will transport your taste buds to culinary bliss. Whether you’re a curry aficionado or new to the world of plant-based cuisine, this recipe is sure to become a favorite in your repertoire, offering warmth, comfort, and nourishment in every bite.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 cup frozen green peas
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Cooked Basmati rice, for serving
Instructions :
- In a large skillet or pot, heat the coconut oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- Add the curry powder, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using) to the skillet. Cook, stirring constantly, for 1 minute to toast the spices.
- Add the diced sweet potatoes to the skillet and toss to coat them in the spice mixture.
- Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer. Reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Stir in the drained and rinsed chickpeas and frozen green peas, and cook for another 5 minutes until heated through.
- Season the curry with salt and pepper to taste.
- Serve the Chickpea and Sweet Potato Curry hot over cooked Basmati rice, garnished with freshly chopped cilantro.