Sweet Potato and Chickpea Curry

Ingredients

• 2 medium Sweet potatoes
• 1 can Chickpeas
• 1 can Coconut milk
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Curry powder
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Cumin
• 0.25 cup Cilantro
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into 1-inch cubes. Drain and rinse the 1 can of chickpeas. Dice the 1 medium onion, mince the 2 cloves of garlic, and grate the 1 tablespoon of ginger.
2. 2Heat 1 tablespoon of oil (not listed, assume neutral oil) in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until it looks softened and slightly translucent.
3. 3Add the minced garlic and grated ginger to the pot. Cook, stirring constantly, for 1 minute until fragrant. Stir in the 2 tablespoons of curry powder, 0.5 teaspoon of turmeric, and 0.5 teaspoon of cumin. Cook for another minute, stirring constantly, until the spices are fragrant.
4. 4Add the cubed sweet potatoes and the drained chickpeas to the pot. Stir everything together to coat the sweet potatoes and chickpeas with the spices.
5. 5Pour in the 1 can of coconut milk. Add the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir to combine. Bring the mixture to a boil over medium-high heat (400°F / 200°C).
6. 6Once boiling, reduce the heat to low (250°F / 120°C), cover the pot, and let it simmer for 25-30 minutes. Stir occasionally. The curry is ready when the sweet potato cubes are easily pierced with a fork and tender.
7. 7Stir in the 0.25 cup of chopped cilantro. Serve the Sweet Potato and Chickpea Curry hot.

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