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Vegan sweet potato and chickpea curry Recipe

Name: Vegan sweet potato and chickpea curry Recipe
Prep time: 10 min
Total time: 40 min
Ingredients: 2 medium sweet potatoes, peeled and diced into 1-inch cubes; 1 can chickpeas, drained and rinsed; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon grated ginger; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne pepper (optional); 1 can diced tomatoes; 1 can coconut milk; Salt and pepper to taste; 1 tablespoon olive oil; Fresh cilantro for garnish

Cuisine Diet Indian Vegan

How to make Vegan sweet potato and chickpea curry ?

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serve: 4

Ingredients for Vegan sweet potato and chickpea curry Recipe

#	Ingredients
1.	2 medium sweet potatoes, peeled and diced into 1-inch cubes
2.	1 can chickpeas, drained and rinsed
3.	1 onion, diced
4.	2 cloves garlic, minced
5.	1 tablespoon grated ginger
6.	1 tablespoon curry powder
7.	1 teaspoon ground cumin
8.	1/2 teaspoon ground coriander
9.	1/2 teaspoon turmeric
10.	1/4 teaspoon cayenne pepper (optional)
11.	1 can diced tomatoes
12.	1 can coconut milk
13.	Salt and pepper to taste
14.	1 tablespoon olive oil
15.	Fresh cilantro for garnish

Steps of Vegan sweet potato and chickpea curry Recipe

#	Steps
1.	Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute.
2.	Add the sweet potatoes to the pot and stir to coat with the onion mixture. Add the curry powder, cumin, coriander, turmeric, and cayenne (if using) and stir to coat the sweet potatoes.
3.	Add the can of diced tomatoes and the can of coconut milk to the pot. Stir well to combine and bring to a simmer. Reduce heat to low and let the curry simmer for 20-25 minutes or until the sweet potatoes are tender.
4.	Add the drained and rinsed chickpeas to the pot and stir to combine. Let the curry simmer for another 5-10 minutes or until heated through.

Tips:

If you prefer a thicker curry, you can mash some of the sweet potatoes with a fork or potato masher to thicken the sauce.
This curry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
For added protein, you can stir in some cooked quinoa or diced tofu to the curry.

Enjoy this flavorful and satisfying Vegan Sweet Potato and Chickpea Curry for a quick and easy weeknight dinner!