This vegetarian delight combines the earthiness of sweet potatoes, the protein-packed goodness of chickpeas, and a symphony of aromatic spices. The result is a hearty curry that pays homage to the rich culinary tapestry of Indian cuisine. Join us as we unravel the art of crafting this Sweet Potato and Chickpea Curry, where every spoonful promises a fusion of textures and a dance of spices that transport you to the bustling kitchens of India.
*Ingredients:*
– 2 tbsp vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1 tsp ground coriander
– 2 sweet potatoes, peeled and diced
– 1 can chickpeas, drained and rinsed
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro for garnish
*Instructions:*
1. In a large pot, heat oil and sauté onion until translucent.
2. Add garlic, ginger, curry powder, cumin, and coriander. Stir for 1-2 minutes.
3. Add sweet potatoes, chickpeas, and coconut milk. Season with salt and pepper.
4. Simmer for 20-25 minutes or until sweet potatoes are tender.
5. Garnish with fresh cilantro before serving.