Sweet Potato and Chickpea Curry

Ingredients

• •2 medium sweet potatoes, peeled and diced
• •1 can (15 oz) chickpeas, drained and rinsed
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 inch piece of ginger, grated
• •1 can (14 oz) coconut milk
• •1 can (14 oz) diced tomatoes
• •2 tbsp curry powder
• •1 tsp cumin
• •1/2 tsp turmeric
• •Salt and pepper to taste
• •2 tbsp vegetable oil
• •4 cups vegetable broth or water
• •2 cups cooked rice (for serving)
• •Fresh cilantro for garnish (optional)

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat.

2. 2

   Add the diced onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

4. 4

   Add the diced sweet potatoes, chickpeas, curry powder, cumin, turmeric, salt, and pepper. Stir to combine.

5. 5

   Pour in the coconut milk and diced tomatoes, followed by the vegetable broth or water. Bring to a simmer.

6. 6

   Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.

7. 7

   Taste and adjust seasoning as needed. If the curry is too thick, add a little more broth or water.

8. 8

   Serve over cooked rice and garnish with fresh cilantro, if desired.