2 tablespoons coconut oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons curry powder
1 teaspoon ground cumi
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional, for heat)
2 medium sweet potatoes, peeled and cubed
1 can (14 ounces) chickpeas, drained and rinsed
1 can (14 ounces) diced tomatoes
1 can (14 ounces) coconut milk
1 cup vegetable broth
Salt and pepper, to taste
Fresh cilantro, for garnish
Heat the coconut oil in a large pot or skillet over medium heat. Add the diced onion and sauté for 5 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the pot, and cook for an additional 1-2 minutes until fragrant.
Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Add the cubed sweet potatoes, chickpeas, diced tomatoes (with their juices), coconut milk, and vegetable broth to the pot. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender and cooked through.
Taste and adjust the seasonings if needed. If you prefer a thicker curry, you can mash some of the sweet potatoes with a fork to thicken the sauce.
Serve the Vegan Sweet Potato and Chickpea Curry hot, garnished with fresh cilantro. It pairs well with steamed rice or naan bread.
Nutrition Facts (per serving):
Serving size: 1/4 of the recipe
Total Fat: 15g
Saturated Fat: 11g
Total Carbohydrate: 41g
Dietary Fiber: 9g