Chickpea and Sweet Potato Curry

Chickpea and Sweet potato curry is a cozy, flavorful dish that wraps you in warmth with every bite. The natural sweetness of tender, caramelized sweet potatoes pairs beautifully with the bold spices of the curry, creating a balance that’s both comforting and exciting. Each spoonful is packed with nutrients and vibrant flavors, making it a meal that’s as nourishing as it is delicious.

-1 tablespoon olive oil

-1 large onion (finely chopped)

-2 garlic cloves (minced)

-1 tablespoon fresh ginger (minced)

-1 large sweet potato (peeled and diced)

-1 can chickpeas (15 oz, drained and rinsed)

-1 can coconut milk (13.5 oz)

-1 can diced tomatoes (14.5 oz)

-2 tablespoons curry powder

-1 teaspoon ground cumin

-1/2 teaspoon turmeric

-1/4 teaspoon cayenne pepper (optional for heat)

-1/2 teaspoon salt (or to taste)

-1/4 teaspoon black pepper

-2 cups fresh kale or spinach(roughly chopped)

-1 tablespoon lime juice

-Fresh cilantro (for garnish)

1. Sauté the Aromatics:

Heat the olive oil in a large pan or pot over medium heat.

Add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.

Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

2. Cook the Sweet Potatoes:

Add the diced sweet potatoes to the pan and stir to combine with the onions, garlic, and ginger.

Sprinkle in the curry powder, cumin, turmeric, and cayenne pepper (if using), and stir well to coat the sweet potatoes with the spices.

3. Add the Liquids and Chickpeas:

Pour in the canned diced tomatoes and coconut milk, stirring to mix everything together.

Add the chickpeas, salt, and pepper.

Bring the mixture to a simmer, cover, and cook for about 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.

4. Add the Kale or Spinach:

Once the sweet potatoes are cooked through, stir in the chopped spinach and cook for 2-3 minutes until wilted.

5. Finish with Lime Juice:

Add the lime juice for a burst of freshness and adjust seasoning with more salt or pepper if needed.

6. Serve:

Garnish with fresh cilantro and serve the curry over rice or with naan bread.

Add a dollop of plain yogurt on top for creaminess.

You can also include other vegetables like bell peppers or carrots for added texture and flavor.