Curry when done right can be down right delicious and this curry is just that. It’s flavorful and pairs well with rice or quinoa. Try it sometime!

Sweet Potato Chickpea Curry

Author Vegan Bajan

Ingredients

  • 2 tsp virgin coconut oil
  • 1 tbsp cumin
  • 1 medium onion finely chopped
  • 3/4 tsp sea salt
  • 3 large cloves garlic minced
  • 2 tsp ginger
  • 1 tsp ground turmeric
  • 2 tsp curry powder
  • 1 cup diced sweet potato
  • 1 cup of cooked chickpeas
  • 1 14 oz can coconut milk
  • 1/2 tsp ground black pepper

Instructions

  1. In a large saucepan, heat the oil over medium heat. Add the cumin, turmeric, curry powder, sea salt, garlic, onion, ginger and cook until fragrant and lightly darkened in color.
  2. Add the sweet potato and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 minutes, until the potatoes are fork-tender.
  3. Add chickpeas and cook.
  4. At this point, I always mash one-third of the mixture to thicken the sauce (using a potato Serve with rice or quinoa.

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