Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup vegetable broth
- 2 tablespoons coconut oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Step 2: Stir in the ground cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
- Step 3: Add the diced sweet potato, chickpeas, diced tomatoes (with their juice), and vegetable broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the sweet potato is tender.
- Step 4: Season with salt and pepper to taste. If the curry is too thick, add a little more vegetable broth. If it's too thin, simmer uncovered for a few minutes to reduce the liquid.
- Step 5: Garnish with fresh cilantro before serving. Serve hot with rice or naan bread.
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to maintain a creamy consistency.
- Serve this vibrant curry over fluffy basmati rice, alongside a dollop of plain yogurt for a cooling contrast.
- To deepen the curry's flavor, lightly toast the cumin and coriander seeds in a dry pan before grinding – this releases their aromatic oils beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American