Sweet Potato and Chickpea Curry

In a large pot, heat vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened.

Cook the Garlic and Ginger:
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Toast the Spices:
Add the curry powder, turmeric, and cumin to the pot. Toast the spices for about 30 seconds to release their flavors.

Add the Sweet Potatoes and Chickpeas:
Stir in the cubed sweet potatoes and chickpeas, making sure they are well coated with the spices.

Simmer the Curry:
Pour in the coconut milk and enough water to cover the ingredients. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.

Season:
Season the curry with salt and pepper to taste.

Serve:
Garnish with fresh cilantro and serve warm.

Serving and Storage Tips