Sweet Potato and Chickpea Curry

Serving: This curry pairs beautifully with steamed rice or warm naan bread for a complete meal.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. This curry also freezes well for up to 3 months.
Variations
Add greens: Stir in some spinach or kale in the last few minutes of cooking for added greens.
Spicy kick: Add a chopped jalapeño or a dash of cayenne pepper to bring heat to the curry.
Other vegetables: You can mix in other vegetables like cauliflower, carrots, or peas for a more colorful dish.
FAQ
Q: Can I use a different type of milk instead of coconut milk?
A: Yes, you can use almond milk or any other plant-based milk, but coconut milk gives the curry a rich and creamy texture that complements the spices.

Q: How can I make this curry thicker?
A: To thicken the curry, you can mash a portion of the sweet potatoes as they cook, or add a tablespoon of cornstarch mixed with water towards the end.

This Sweet Potato and Chickpea Curry is the perfect balance of creamy, spicy, and savory. It’s not only delicious but also packed with nutrients, making it a great choice for any meal. Enjoy!