Dinner
Sweet Potato and Chickpea Curry
Here's another recipe I just made that's really good Here's another recipe I just made that's really good
⏱
40
Total min
🔪
10
Prep min
🍲
30
Cook min
🍽
6
Servings
Here's another recipe I just made that's really good Here's another recipe I just made that's really good
Total time: 40 minutes · Yields 6 generous servings. Have everything chopped before you start the heat.
Peel and dice sweet potato into 1⁄2 in. cubes. Set aside.
Drain canned chickpeas in a mesh strainer and rinse thoroughly with water. Set aside for later. 2
Melt butter in a stockpot over medium heat. Saute diced onions and minced garlic for 3-4 minutes, then add sweet potato and chickpeas, stir to coat with butter. 33 Add in salt, pepper, ground ginger, curry powder, and stir to coat sweet potatoes and chickpeas.
Pour in vegetable broth, and add thyme sprigs. Bring the pot to a simmer and cover.Cook for 10-12 minutes or until sweet potatoes start to become tender.
Pour in coconut creme and stir in sugar, then add bay leaves. Let curry simmer foranother 10 minutes, or until sweet potatoes and chickpeas are fully tender.
Check for taste, adjust seasonings according to taste.
Remove the pot from heat. Remove bay leaves. Serve the dish by itself or over a bedof jasmine rice.
2 You may want to save the liquid from chickpeas (aquafaba) because it can be used in a
variety of other vegan/ vegetarian food recipes.3 Add 1⁄2 -1 Tbsp butter if needed, to coat sweet potatoes and chickpeas.
