A comforting vegetarian curry with sweet potatoes and chickpeas simmered in a coconut-based sauce, perfect for dinner on a cold night.
Ingredients
- coconut oil: 2 Tbsp
- yellow onion: 1 piece (diced)
- garlic: 3 clove (minced)
- sweet potato: 1 piece (diced)
- curry powder: 2 tsp
- ground cumin: 1 tsp
- ground ginger: 0.5 tsp
- vegetable broth: 2 cup
- full-fat coconut milk: 13.5 oz
- chickpeas: 15 oz (drained and rinsed)
Metric Conversion
Stages of cooking
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In a large skillet over medium heat, warm the coconut oil. Add the onion and garlic and cook for 3 to 4 minutes, or until fragrant.
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Add the sweet potato, curry powder, cumin, ginger, and broth and stir to combine. Reduce the heat to medium-low, cover, and simmer for about 10 minutes, or until the potatoes are almost tender.
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Add the coconut milk and chickpeas, raise the heat to medium, and cook, uncovered, stirring occasionally, for another 8 to 10 minutes, or until the curry begins to thicken. Serve warm.
