Ingredients
Method
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the curry powder, cumin, and turmeric to the pot. Stir well, letting the spices cook for about 1 minute to enhance their flavors.
Add the diced sweet potatoes and stir to coat them with the spice mixture.
Pour in the coconut milk and vegetable broth, then add the rinsed chickpeas. Stir everything together, season with salt and pepper, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
Taste the curry and adjust the seasonings as necessary. If you prefer a thicker curry, you can mash some of the sweet potatoes with a fork.
Once done, remove from heat and let it sit for a few minutes before serving.
Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4
- Presentation Tips: Serve the curry in bowls, garnished with fresh cilantro and a wedge of lime on the side to add a zesty kick. Pair it with fluffy basmati rice or warm naan for an enjoyable meal!