Description
Warm spices crackle in oil, releasing heady aromas into a creamy coconut curry. Cubes of sweet potato and chickpeas soak up tangy lime and cilantro, creating a heartwarming, vibrant dish ready in minutes.
Ingredients
- 2 tbsp oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder
- 500 g sweet potato diced
- 1 can chickpeas drained and rinsed
- 1 can coconut milk
- 240 ml vegetable broth
- Salt to taste
- Black pepper to taste
- Handful cilantro chopped
- 1/2 lime juiced
Instructions
- Heat oil in a large pot over medium heat.
- Add cumin seeds and mustard seeds and cook until they begin to pop.
- Stir in onion, garlic, and ginger and sauté until the onion is translucent.
- Add turmeric powder, ground coriander, garam masala, and chili powder and cook for 1 minute.
- Mix in sweet potato, chickpeas, coconut milk, and vegetable broth and bring to a boil.
- Reduce heat to a simmer and cook until the sweet potato is tender, about 15 minutes.
- Season with salt and black pepper to taste.
- Stir in lime juice and chopped cilantro just before serving.
- Serve hot with rice or naan.
Notes
- For extra heat add a chopped green chili or more chili powder.
- A dollop of yogurt on top adds extra creaminess.
- Store leftovers in the refrigerator for up to 3 days.
- Garnish with fresh cilantro leaves and a lime wedge for brightness.