Sweet Potato and Chickpea Curry with Coconut Milk

Servings: 4 | 30 minutes | 400 kcal

This recipe is a fusion of various curry traditions, utilizing the rich flavours of sweet potatoes and chickpeas, common in both Indian and Middle Eastern cuisines.

I stumbled upon this recipe on a rainy afternoon when I had a craving for something warm and comforting. To my surprise, the sweet potato and chickpea curry I created surpassed all my expectations, which is why I love to share it with you.

Ingredients

2 pieces Sweet potatoes
400 grams Chickpeas
400 ml Coconut milk
1 pieces Onion
2 pieces Garlic cloves
2 teaspoons Curry powder
200 grams Spinach
2 cups Cooked rice (for serving)

Instructions

Peel and chop the sweet potatoes into bite-sized cubes.
In a large pot, sauté the chopped onion and garlic until they become translucent.
Add the curry powder into the pot and stir for a minute to release the flavors.
Add the chopped sweet potatoes and chickpeas to the pot. Stir until all ingredients are well combined.
Pour in the coconut milk and let the mixture simmer for about 20 minutes, or until the sweet potatoes are tender.
Once the sweet potatoes are cooked, add the spinach and cook until it wilts.
Serve the curry over cooked rice and enjoy!