Vegan Sweet Potato Chickpea Curry
Ingredients:
2 medium sweet potatoes, peeled and diced
1 can 15 oz chickpeas, drained and rinsed
1 onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can 14 oz diced tomatoes
1 can 14 oz coconut milk
2 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
1 tbsp olive oil
1/2 cup vegetable broth or water
Salt and pepper to taste
Fresh cilantro, chopped for garnish
Rice or naan bread, for serving
Instructions:
1 Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
2 Add the minced garlic and grated ginger, and cook for another minute.
3 Stir in the curry powder, cumin, and turmeric. Cook for another 1-2 minutes until the spices become fragrant.
4 Add the diced sweet potatoes, chickpeas, diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well to combine.
5 Bring the curry to a boil, then reduce the heat and simmer, covered, for about 20-25 minutes, or until the sweet potatoes are tender.
6 Season with salt and pepper to taste.
7 Serve the curry over rice or with naan bread. Garnish with fresh cilantro before serving.
#VeganCurry #SweetPotatoChickpeaCurry #PlantBasedRecipes