This sweet potato and chickpea coconut curry recipe is a rich and creamy dish perfect for a chilly evening. It's a harmonious blend of spices, sweetness, and heartiness, providing comfort and nutrition. The journey of perfecting this recipe involved balancing each ingredient for the best taste and nutrition.
Ingredients
- Sweet potatoes — 2 medium-sized, peeled and cubed
- Chickpeas — 1 can (15 oz), drained and rinsed
- Coconut milk — 1 can (14 oz), full-fat
- Yellow onion — 1 large, finely chopped
- Garlic cloves — 3, minced
- Fresh ginger — 1 inch piece, grated
- Curry powder — 2 tbsp
- Ground cumin — 1 tsp
- Ground coriander — 1 tsp
- Ground turmeric — ½ tsp
- Crushed red pepper flakes — ¼ tsp, adjust to taste
- Vegetable broth — 2 cups
- Spinach leaves — 2 cups, fresh
- Lime — juice of 1, for serving
- Cilantro — a handful, chopped, for garnish
- Salt — to taste
- Black pepper — freshly ground, to taste
- Coconut oil — 1 tbsp
Instructions
- Heat coconut oil in a large pot. Cook chopped onions with a pinch of salt until translucent.
- Add minced garlic and grated ginger, sauté until fragrant. Toast spices like curry powder, cumin, coriander, turmeric, and red pepper flakes.
- Stir in sweet potatoes and chickpeas. Add vegetable broth and bring to a boil, then simmer until sweet potatoes are tender.
- Pour in coconut milk and continue to simmer until the curry thickens slightly.
- Stir in fresh spinach leaves and allow them to wilt.
- Finish with lime juice and season with salt and pepper.
- Serve hot, garnished with chopped cilantro.
Substitutions
- Coconut milk — Almond milk can replace coconut milk for a lighter version.
- Curry powder — Garam masala can substitute for curry powder for a milder flavor.
- Spinach — Use kale instead of spinach for a heartier green.
- Chickpeas — Lentils are a great alternative to chickpeas.
Variations
- More protein — Add cubed tofu or chicken for more protein.
- Spicy — Incorporate a diced jalapeño for extra heat.
Dietary Restrictions
- Vegan — Naturally vegan and suitable for those avoiding animal products.
- Gluten-free — The recipe is naturally gluten-free, but check packaged ingredients for certification.
Equipment
- Large pot
- Chopping board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
- Citrus juicer (optional)
- Can opener
Storage
- Cool and store in an airtight container for up to 4 days.
- Freeze for up to 3 months.
Pro Tips
- Bloom — Bloom spices in oil before adding broth to intensify flavors.
- Shake it — Shake the can of coconut milk well before using.
- Experiment — Experiment with rose water for an exotic touch.
