Chickpea and Sweet Potato Curry with Basmati Rice

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 :

1. In a large skillet or pot, heat the coconut oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
3. 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.
4. Add the diced sweet potatoes to the skillet and toss to coat them in the spice mixture.
5. 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.
6. Stir in the drained and rinsed chickpeas and frozen green peas, and cook for another 5 minutes until heated through.
7. Season the curry with salt and pepper to taste.
8. Serve the Chickpea and Sweet Potato Curry hot over cooked Basmati rice, garnished with freshly chopped cilantro.