Zesty Chickpea and Sweet Potato Curry
This warming coconut curry brings together tender roasted sweet potatoes and protein-rich chickpeas. Infused with aromatic spices like ginger, cumin, and chili, it creates a deliciously fragrant dish that's perfect for cold days. Serve it over rice or with naan for a comforting and hearty meal that’s bursting with flavor.
ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (or to taste)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 cups spinach, roughly chopped
- Juice of 1 lime
- Fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil and salt, then spread them on a baking sheet. Roast for 25-30 minutes until golden and tender.
- 2.
In a large pot, heat a bit of olive oil over medium heat. Sauté the onion until translucent, about 5 minutes.
- 3.
Add garlic and ginger, cooking for another 2 minutes until fragrant. Stir in cumin, coriander, and chili powder and cook for an additional minute.
- 4.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
- 5.
Add the roasted sweet potatoes and chickpeas to the pot, stirring gently. Simmer for 10-15 minutes to combine the flavors.
- 6.
Stir in the chopped spinach, allowing it to wilt. Season with lime juice and additional salt if needed.
- 7.
Serve hot, garnished with fresh cilantro, over rice or with naan.