This hearty and flavorful Sweet Potato and Chickpea Curry is a nourishing, plant-based dish packed with vibrant spices and wholesome ingredients.

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🍛 Recipe Description

This Sweet Potato and Chickpea Curry is a perfect balance of sweet and savory flavors, with the natural sweetness of the sweet potatoes complementing the savory spices and creamy chickpeas. The dish is made with a base of coconut milk, which gives it a rich and creamy texture, while the addition of spices like cumin, coriander, turmeric, and garam masala gives it a warm, fragrant aroma.

Not only is this curry incredibly satisfying, but it’s also a great source of fiber, vitamins, and plant-based protein. It’s a versatile dish that can be served over rice, quinoa, or even with naan for a complete meal. Whether you're cooking for yourself or a group, this recipe is quick to prepare and is sure to impress anyone who tries it.

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🥘 Ingredients (Measured in grams for accuracy)

For the Curry:

• Sweet potatoes (peeled and diced) – 400g
• Canned chickpeas (drained and rinsed) – 240g
• Onion (chopped) – 150g
• Garlic (minced) – 10g
• Fresh ginger (grated) – 10g
• Canned coconut milk – 400g
• Canned diced tomatoes – 240g
• Vegetable broth – 200g
• Olive oil – 15g
• Ground cumin – 5g
• Ground coriander – 5g
• Ground turmeric – 3g
• Garam masala – 5g
• Salt – 5g (to taste)
• Black pepper – 1g (to taste)
• Fresh spinach (optional, for added greens) – 50g
• Fresh cilantro (optional, for garnish) – 10g
• Lime juice (optional, for a tangy kick) – 10g

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👨‍🍳 Instructions

Step 1: Prepare the Base

1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté for 5-6 minutes until softened and translucent.
2. Add the minced garlic and grated ginger, and sauté for another 1–2 minutes, stirring constantly to avoid burning.
3. Stir in the ground cumin, coriander, turmeric, and garam masala. Cook for 1–2 minutes until the spices are fragrant and toasted.

Step 2: Cook the Sweet Potatoes

1. Add the diced sweet potatoes to the pot and stir to coat with the spices. Let them cook for 3-4 minutes, stirring occasionally.
2. Pour in the vegetable broth, canned diced tomatoes, and coconut milk. Stir well to combine.
3. Bring the mixture to a simmer, cover the pot, and let it cook for 20-25 minutes, or until the sweet potatoes are tender.

Step 3: Add the Chickpeas

1. Add the drained and rinsed chickpeas to the pot, and stir them into the curry. Simmer for another 5–7 minutes, allowing the flavors to meld together.
2. Taste and adjust the seasoning, adding salt, pepper, or a splash of lime juice to your preference.

Step 4: Add Greens and Serve

1. If using, stir in the fresh spinach and cook for 1-2 minutes until wilted.
2. Serve the curry hot, garnished with fresh cilantro and a squeeze of lime juice if desired. It can be served over rice, quinoa, or with warm naan.

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🧮 Nutrition Information (Per serving, based on 4 servings)

• Calories: 360 kcal
• Protein: 12g
• Carbohydrates: 60g
• Sugars: 13g
• Fat: 12g
• Fiber: 12g
• Sodium: 650mg

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💡 Tips & Tricks

• Spice Level: Adjust the level of heat by adding chili flakes or fresh chopped chili if you like your curry spicier.
• Veggie Variations: Feel free to add other vegetables like cauliflower, peas, or bell peppers to increase the veggie content.
• Make It Creamier: For an even richer curry, you can add an extra splash of coconut milk or a dollop of coconut yogurt at the end.
• Meal Prep: This curry stores well in the refrigerator for 3–4 days and also freezes well for up to 3 months, making it perfect for meal prepping.
• Serving Ideas: Serve this curry with quinoa for a protein-packed meal, or over brown rice for a fiber boost. Naan is also a great accompaniment!

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🌟 From the Chef – A Personal Touch

I love how versatile this Sweet Potato and Chickpea Curry is—it's so easy to adjust based on what you have in your pantry or what’s in season. Adding a handful of fresh spinach or kale at the end not only boosts the nutritional value but also adds a beautiful green color to the dish.

What’s especially great about this curry is that it’s equally satisfying whether you’re enjoying it on a cozy night at home or serving it at a gathering. I often make a big batch and pair it with some naan, and everyone loves it. The sweetness from the sweet potatoes balances out the spice, and the coconut milk gives it that rich, comforting flavor that’s hard to resist.