Sweet Potato Chickpea Curry (Easy + Vegan)

Cook the recipe

Method

1. 1

   Preheat the oven to 450°F (230°C).

2. 2

   In a small bowl, combine the cubed sweet potatoes with 1 tablespoon of the olive oil or aquafaba, 1/2 teaspoon salt, and fresh cracked pepper, tossing to coat. Spread the mixture evenly on a lined baking sheet.

3. 3

   Roast the sweet potatoes for about 30 minutes or until they are fork-tender and lightly browned.

4. 4

   While the sweet potatoes roast, prepare the curry base. In a skillet over medium heat, add the remaining 1 tablespoon oil or aquafaba and 1 chopped onion, then sauté for 3 to 5 minutes until the onion becomes translucent.

5. 5

   Stir in 4 minced garlic cloves, 1 tablespoon minced ginger, 1 teaspoon curry powder, 2 teaspoons cumin, 2 teaspoons coriander, 1 1/2 teaspoons turmeric, and 1 1/2 teaspoons garam masala. Sauté for 1 minute to bloom the spices.

6. 6

   Add 1 x 15 oz can chickpeas, drained and rinsed, 1 x 15 oz can diced tomatoes, 1 cup vegetable broth, 1 1/2 teaspoons salt, and 1/4 teaspoon nutmeg. Stir well and cook for 2 minutes.

7. 7

   Pour in the coconut milk and 1 tablespoon lemon juice, stirring to combine. Reduce the heat to low and let it gently simmer for 3 to 5 minutes.

8. 8

   Once the sweet potatoes are roasted, carefully incorporate them into the curry sauce. Cook for an additional 5 minutes until the sauce reaches your desired consistency, then serve hot, garnished with fresh cilantro.