Vegan Smothered Sweet Potato and Chickpea Curry

• vegan
• curry
• comfort-food
• sweet-potato
• chickpea
• Nia

Introduction

Today's special recipe is a delightful Vegan Smothered Sweet Potato and Chickpea Curry, a dish that encapsulates the essence of comfort food with a healthful twist. Perfect for a cozy evening, this curry is packed with flavors and nutrients, making it a wholesome choice for any meal.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can (400 ml) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped
• 1 can (400 ml) coconut milk
• 2 tbsp tomato paste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp cayenne pepper
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, grated ginger, and chopped green chili. Sauté until the onions are translucent.
3. Stir in the tomato paste and all the spices (turmeric, cumin, coriander, cayenne pepper), cooking for another minute until fragrant.
4. Add the diced sweet potatoes and chickpeas to the pan, mixing well to coat with the spices.
5. Pour in the coconut milk and bring to a simmer. Reduce the heat and cover the pan.
6. Let it cook for about 20-25 minutes, or until the sweet potatoes are tender and the curry has thickened.
7. Season with salt to taste and garnish with fresh cilantro before serving.

Enjoy this heartwarming dish with a side of steamed rice or warm flatbread for a complete meal. It's sure to become a comforting staple in your culinary repertoire!

Nia

Additional Information

Nutritionfacts	Calories: 250, Fat: 12g, Carbohydrates: 30g, Protein: 6g
Preparation Time	45 minutes
Allergy Information	Contains coconut. Potential allergen: chili.