Easy and Fragrant Chickpea and Sweet Potato Curry
Indulge in a quick and aromatic dish with this easy chickpea and sweet potato curry. Brimming with warm spices and natural sweetness, it’s perfect for cozy dinners or impressing friends on busy weeknights. Serve with fluffy rice or your favorite flatbread for a wholesome, satisfying meal.
-
Preparation 30 min
-
Servings 4
-
Level Débutant
Ingredients
Rate this recipe
Your feedback is important as it allows us to improve and make the recipes even better.
Ustensils
Affiliate links
Tip
- For an even richer curry, add fresh spinach at the end of cooking.
- Serve with naan bread or flatbreads to soak up the sauce.
Preparation steps
Your comments
Personne n'a encore testé cette recette
Soyez la première personne à dire ce que ça a donné.
Easy and Fragrant Chickpea and Sweet Potato Curry
Indulge in a quick and aromatic dish with this easy chickpea and sweet potato curry. Brimming with warm spices and natural sweetness, it’s perfect for cozy dinners or impressing friends on busy weeknights. Serve with fluffy rice or your favorite flatbread for a wholesome, satisfying meal.
Tip
- For an even richer curry, add fresh spinach at the end of cooking.
- Serve with naan bread or flatbreads to soak up the sauce.
Ingredients
- Chickpeas : 400 grams
- Sweet potato (Orange flesh) : 1
- Sweet potato (White flesh) : 1
- Onion : 1
- Garlic Cloves : 2
- Fresh ginger (Shredded) : 1 tablespoon
- Coconut milk : 400 milliliters
- Crushed Tomatoes : 400 grams
- Red curry paste : 1 tablespoon
- Cumin Powder : 1 teaspoon
- Turmeric : 1 teaspoon
- Neutral oil : 2 tablespoons
- Salt : 1 pinch
- Pepper : 1 pinch
- Cilantro (Optional) : To taste
- Lime (Optional) : 1
- Naans Breads (Optional) : To taste
Preparation steps
-
Cut the sweet potatoes into small cubes (the size will affect the cooking time).
Set aside. -
Heat the oil in a large pan or Dutch oven over medium heat.
Add the onion, garlic, and grated ginger. Sauté for 2 to 3 minutes until translucent and fragrant. -
Stir in the curry paste, cumin, and turmeric.
Cook for 1 minute to release the aromas. -
Add the diced sweet potatoes and crushed tomatoes. Mix well to coat the vegetables.
-
Pour in the coconut milk and bring to a boil.
Reduce the heat and let simmer, covered, for 15 minutes, until the sweet potatoes are tender.
Stir in the drained and rinsed chickpeas.
Simmer uncovered for 5 minutes to blend the flavors.
Adjust the seasoning with salt and pepper. -
Serve the curry in deep plates or bowls.
Garnish with fresh cilantro and a wedge of lime for a tangy touch.
Donnez votre avis