Sweet Potato Chickpea Curry Anti Inflammatory Dinner
Sweet Potato Chickpea Curry recipe packed with flavor. Discover an easy, healthy vegan dinner made with chickpeas, sweet potatoes, and warming spices.
Ingredients
- 2 medium sweet potatoes peeled and cubed
- 1 can of chickpeas drained and rinsed
- 1 can of full-fat coconut milk
- 1 can of crushed tomatoes
- 1 large yellow onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons olive oil
- 1.5 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro for topping
- Juice of half a lemon
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 5 minutes until softened and translucent.
- Stir in the garlic and ginger. Cook for another 2 minutes — your kitchen will smell incredible at this point.
- Add turmeric, cumin, coriander, and paprika. Stir constantly for 1 minute to toast the spices.
- Pour in the crushed tomatoes and stir to combine.
- Add the sweet potato cubes and chickpeas. Toss everything together.
- Pour in the coconut milk and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 25 minutes until sweet potatoes are fork-tender.
- Squeeze in lemon juice, taste, adjust salt, and top with fresh cilantro.
- Serve over basmati rice, quinoa, or with warm naan bread.