Ingredients
Equipment
Method
- Heat the avocado oil or extra virgin olive oil in a large skillet or pot over medium heat.
- Once the oil is hot, add the diced onion, garlic, and ginger. Sauté these ingredients while stirring frequently for about four minutes, until the onions turn translucent.
- Next, add the garam masala, curry powder, and ground cumin to the pot. Resist the urge to stir immediately; allow the spices to toast with the aromatics for thirty seconds.
- After the spices have toasted, stir in the diced tomatoes. Cook this mixture for around five minutes, until the tomatoes soften and begin to lose their shape.
- Now it’s time to add the chickpeas, coconut milk, and sweet potato cubes to the pot. Make sure to season with sea salt and black pepper as well.
- Bring the curry to a gentle simmer. You’ll want to cook it for about twenty to twenty-five minutes, stirring occasionally, until the sweet potatoes are tender.
- If you’re using it, stir in the lime juice just before serving. This adds a zesty brightness that complements the rich flavors.
- Finally, serve the curry hot, garnished with fresh cilantro. It pairs perfectly with brown rice or vegan naan, making a filling and flavorful meal!
Notes
Refrigerating: Leftover chickpea sweet potato curry keeps covered in an airtight container in the refrigerator for up to five days.
Freezing: Cool the leftovers to room temperature before transferring them to a freezer-safe container and freezing for up to three months. Defrost the curry overnight in the refrigerator or reheat it on low heat.
Reheating: Warm the curry over low heat on the stovetop or in the microwave, stirring periodically until hot.
Watch your simmer: Keep the pot covered while simmering to trap moisture; it helps cook the sweet potatoes evenly.
Adjust seasoning: Always taste before serving. Each batch may require different levels of salt and spice.