/gheeː peaː teaː/
Servings: 4 | 45 minutes | 344 kcal
This recipe was created by a group of vegan food bloggers who were looking for a hearty curry without any animal products.
The combination of sweet potatoes and chickpeas makes this curry incredibly filling and satisfying.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 tsp ginger, grated
- 3 tsp garlic, minced
- 2 sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/4 cup coconut milk
- 2 tbsp fresh cilantro, chopped
Instructions
- In a large pot over medium heat, add the olive oil and onion, cooking until softened.
- Add the ginger and garlic, cooking for one minute.
- Add the sweet potatoes, chickpeas, diced tomatoes, vegetable broth, paprika, cumin, turmeric, cayenne pepper, and salt.
- Bring to a boil, then reduce heat and let simmer for 25-30 minutes, or until the sweet potatoes are cooked through.
- Stir in the coconut milk and cilantro. Serve hot over rice or with naan bread.