Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz) can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in curry powder, turmeric, and cumin. Toast spices for about 30 seconds.
- Add cubed sweet potatoes and chickpeas, stirring to coat with spices.
- Pour in coconut milk and add enough water to just cover the vegetables. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve warm.
Notes
- Choose firm sweet potatoes for best texture.
- Do not overcook to avoid mushy potatoes.
- Prep vegetables ahead of time to save cooking time.
- Using dried chickpeas instead of canned can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan