Sweet Potato and Chickpea Curry
A flavorful and hearty Sweet Potato and Chickpea Curry that comes together in just 30 minutes, perfect for a quick and nutritious weeknight meal.
Equipment
- Large pot/Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Can opener
Ingredients
Main Ingredients
- 2 large Sweet potato peeled and diced
- 1 can (15 oz) Chickpeas drained and rinsed
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 inch Ginger grated
- 2 tbsp Curry powder
- 1 can (14.5 oz) Diced tomatoes undrained
- 1 can (13.5 oz) Coconut milk full-fat
- 1 cup Vegetable broth
- 5 oz Fresh spinach
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup Fresh cilantro chopped, for garnish
Instructions
Instructions
- Heat olive oil in a large pot over medium heat, then sauté chopped onion for 3-5 minutes until softened.
- Add minced garlic, grated ginger, and curry powder, cooking for 1 minute until fragrant.
- Stir in diced sweet potatoes, drained and rinsed chickpeas, undrained diced tomatoes, coconut milk, and vegetable broth; bring the mixture to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Stir in fresh spinach until wilted, then season the curry with salt and black pepper to taste; serve garnished with fresh cilantro.
Notes
Adjust spice level of curry powder to your preference, and serve with rice or naan bread for a complete meal.