Vegan Sweet Potato Chickpea Curry - A Flavorful and Nutritious Dish

This vegan sweet potato chickpea curry is a hearty and satisfying dish that is perfect for a cozy weeknight dinner. Packed with the goodness of sweet potatoes and protein-rich chickpeas, this curry is not only delicious but also nutritious. The combination of fragrant spices and creamy coconut milk creates a harmonious blend of flavors that will leave you craving for more. With a preparation time of just 30 minutes, this recipe is a must-try for anyone looking to add more plant-based meals to their diet.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• 1 cup vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and grated ginger, and cook for an additional 1 minute.
4. Add the ground cumin, ground coriander, turmeric, paprika, and cayenne pepper (if using). Stir well to coat the onions and spices.
5. Add the diced sweet potatoes, chickpeas, diced tomatoes (with their juices), coconut milk, vegetable broth, salt, and black pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the sweet potatoes are tender.
7. Remove the pot from the heat and let it sit for a few minutes to cool slightly. This will allow the flavors to blend together.
8. Serve the curry hot, garnished with fresh cilantro. It pairs well with steamed rice or naan bread.

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