Sweet potato and chickpea curry
Cozy, one-pot vegan curry with sweet potatoes and chickpeas in rich spiced tomato sauce.
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp cumin seeds or ½ tbsp ground cumin
- 1 onion finely sliced
- 2 garlic cloves crushed
- ½ –1 tsp chili flakes to taste
- 50 g 1¾ oz fresh ginger, peeled and grated
- 1½ x 400g tins chickpeas drained and rinsed
- 1 x 400g tin chopped tomatoes
- 750 g 1 lb 10 oz sweet potato, peeled and diced
- Salt and black pepper to taste
- 200 g 7 oz rice, to serve
Instructions
Step 1: Sauté the Aromatics
- Heat the vegetable oil in a large saucepan over medium heat. Once hot, add the cumin seeds and fry for about a minute, until they become aromatic.
- Add the sliced onion with a pinch of salt and sauté for 5–6 minutes until soft and translucent.
- Next, stir in the garlic, chili flakes, and grated ginger. Sauté for an additional 2–3 minutes until everything is fragrant and starting to color.
Step 2: Simmer the Curry
- Add the chickpeas, chopped tomatoes, and cubed sweet potatoes to the pan. Stir to combine all the ingredients.
- Pour in about 500ml (18 fl oz) of water—just enough to cover the chickpeas and sweet potatoes. Stir well and bring the mixture to a gentle simmer.
- Cover the pot with a lid and let it cook over medium-low heat for 25–30 minutes, stirring occasionally. The curry is ready when the sweet potatoes are tender and beginning to break apart slightly, thickening the sauce naturally.
- Add a splash more water during cooking if needed to prevent sticking or if you'd like a looser curry.
Step 3: Cook the Rice
- While the curry simmers, cook the rice according to package instructions. Fluff with a fork and keep warm until ready to serve.
Step 4: Season and Serve
- Taste the curry and season with salt and freshly ground black pepper to your liking.
- Serve the curry hot over a bed of fluffy rice. Garnish with chopped fresh cilantro or a squeeze of lime if desired.