Warm Your Soul with Spiced Chickpea and Sweet Potato Curry
This Spiced Chickpea and Sweet Potato Curry is a vibrant and satisfying dish, perfect for a comforting weeknight meal. Imagine tender chunks of sweet potato and protein-rich chickpeas simmering in a fragrant, creamy coconut milk broth, infused with warming spices like cumin, coriander, and turmeric. The result is a balanced symphony of sweet and savory flavors, a gentle, building warmth that will leave you feeling nourished and content. It’s the kind of #comfortfood that wraps you in a hug on a chilly evening. This #vegetarian recipe is surprisingly easy to make and is perfect for a cozy night in.
The beauty of this curry lies in its simplicity and adaptability. The base of sweet potato and chickpeas provides a hearty foundation, while the coconut milk lends a luxurious creaminess. The spices, which you can easily adjust to your liking, add depth and complexity. Feel free to experiment with different spice combinations to create your perfect flavor profile. You can even add other vegetables like cauliflower or spinach to make it even more substantial. Serve it over fluffy basmati rice, and you have a truly satisfying and flavorful meal ready in under an hour. This makes it an excellent #easyrecipe for busy weeknights.
Recipe: Spiced Chickpea and Sweet Potato Curry
Yields:
4-6 servings
Prep time:
15 minutes
Cook time:
35 minutes
Ingredients:
- 1 tbsp coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper (or more, to taste)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (13.5 oz) can coconut milk
- 1/2 cup vegetable broth
- 1 tbsp lime juice
- 1/4 cup chopped cilantro, for garnish
- Salt and freshly ground black pepper to taste
- Cooked rice, for serving
Instructions:
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger to the pot and cook for 1 minute more, until fragrant.
- Add the chopped red bell pepper and diced sweet potato to the pot and cook for 5 minutes, stirring occasionally.
- Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
- Add the diced tomatoes (with their juice), drained and rinsed chickpeas, coconut milk, and vegetable broth to the pot. Bring to a simmer.
- Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Stir in the lime juice and season with salt and pepper to taste.
- Serve the curry hot over cooked rice, garnished with chopped cilantro.
Expert Tips & Variations:
- For a creamier curry, use full-fat coconut milk.
- Add other vegetables like cauliflower, peas, or green beans.
- Adjust the amount of cayenne pepper to control the spice level. Start with less and add more to your preference.
Nutritional Information (Per Serving, assuming 6 servings):
| Calories | Approximately 350 |
|---|---|
| Protein | 12g |
| Carbohydrates | 50g |
| Fat | 15g |
Serving Suggestion:
Serve with basmati rice and naan bread. A dollop of plain yogurt or raita can also add a cooling element. This flavorful and satisfying #chickpeacurry is perfect for a cozy weeknight dinner, especially paired with some warm naan bread for dipping. The creamy coconut milk sauce is incredibly satisfying, and the spices provide a lovely warmth. This #sweetpotatocurry is a delicious and healthy option.
This Spiced Chickpea and Sweet Potato Curry is a recipe that’s sure to become a staple in your kitchen. Its ease of preparation, delicious flavors, and versatility make it perfect for any occasion. Why not try it tonight? Let us know in the comments how it turns out!
For more delicious and easy recipes, visit FlavorTrailRecipes.blogspot.com