Sweet Potato Chickpea Curry (Print Version)
# Ingredients:
01 -
2 large sweet potatoes, peeled and cubed
02 -
1 can (15 oz) of chickpeas, drained and rinsed
03 -
1 onion, finely chopped
04 -
3 cloves of garlic, minced
05 -
1 tablespoon fresh ginger, grated
06 -
1 can (14 oz) of coconut milk
07 -
2 tablespoons curry powder
08 -
1 teaspoon turmeric
09 -
1 teaspoon cumin
10 -
Salt and pepper, to taste
11 -
2 tablespoons vegetable oil
12 -
Fresh cilantro, for garnish
# Instructions:
01 -
Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
02 -
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
03 -
Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
04 -
Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
05 -
Pour in the coconut milk and add enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
06 -
Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
# Notes:
01 -
For the best flavor, choose firm, smooth sweet potatoes without any soft spots. If preferred, cook dried chickpeas from scratch for a richer taste.
02 -
Prep vegetables in advance or use pre-cut sweet potatoes for convenience. Avoid overcooking the sweet potatoes to maintain their texture.