Creamy Chickpea & Sweet Potato Coconut Curry

Discover the warmth and flavor of Creamy Chickpea & Sweet Potato Coconut Curry, a nutritious dish that's easy to prepare. This vibrant curry combines the natural sweetness of sweet potatoes and the hearty texture of chickpeas, all enveloped in a creamy coconut milk sauce. Perfect for weeknight dinners, it’s packed with vitamins, protein, and healthy fats. Serve it over rice, quinoa, or with naan for a comforting meal that suits various dietary needs. Enjoy a delicious, wholesome dish that nourishes both body and soul!

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Ingredients

1 medium sweet potato, peeled and cubed

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, minced

2 cups spinach (fresh or frozen)

1 bell pepper (red or yellow), chopped

2 tablespoons red curry paste

1 tablespoon olive oil

1 teaspoon turmeric powder

1 teaspoon cumin powder

Salt and black pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa (for serving)

Instructions

Prepare the Ingredients: Start by peeling and cubing the sweet potato. Chop the onion, bell pepper, and mince the garlic and ginger.

Sauté the Aromatics: In a large pot or deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent. Then, add the minced garlic and ginger, cooking for an additional minute until fragrant.

Add the Spices: Sprinkle in the turmeric and cumin powder, stirring to combine with the onion mixture. This will help to release the flavors of the spices.

Incorporate Sweet Potatoes: Add the cubed sweet potatoes to the pot and stir well to coat them in the spices. Sauté for about 5 minutes.

Add Chickpeas and Coconut Milk: Stir in the drained chickpeas and pour in the coconut milk, followed by the red curry paste. Mix everything thoroughly and bring to a gentle simmer.

Simmer the Curry: Reduce the heat to low and cover the pot. Let the curry simmer for about 15-20 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent sticking.

Fold in the Spinach and Bell Pepper: Once the sweet potatoes are tender, add in the spinach and chopped bell pepper. Stir and cook for an additional 5 minutes, or until the spinach is wilted.

Season and Serve: Taste the curry and season with salt and black pepper as needed. Ladle the creamy chickpea and sweet potato coconut curry over a bed of cooked rice or quinoa.

Garnish: Finish with a sprinkle of fresh cilantro on top for added flavor and color.

Enjoy! Serve hot and savor the delicious blend of flavors in a bowl of comfort.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings