⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 large Sweet potatoes
• 3 tablespoons Olive oil
• 1 large Onion
• 2 cloves Garlic
• 1 tablespoon, ground Ginger
• 1 teaspoon, ground Cumin
• 1 teaspoon, ground Coriander
• 1/2 teaspoon, ground Turmeric
• 1/4 teaspoon, optional Cayenne pepper
• 1 (14.5 ounce) can Diced tomatoes
• 1 (15 ounce) can Chickpeas
• 1 (13.5 ounce) can Coconut milk
• 1 cup Vegetable broth
• To taste Salt and pepper
• For garnish, optional Fresh cilantro and lime

📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). We're going to roast the sweet potatoes for maximum flavor. Scrub those sweet potatoes really well, then chop them into roughly 1-inch cubes. Toss them with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper. Spread them in a single layer on a baking sheet. Pop them in the oven to roast for about 20-25 minutes, or until tender and slightly caramelized. Keep an eye on them to make sure they don't burn; every oven is a little different!
2. While the sweet potatoes are roasting, let's get started on the curry sauce. Heat 2 tablespoons of olive oil in your large pot or Dutch oven over medium heat. Add 1 large chopped onion and saute until it softens, about 5 minutes. I like to add a little bit of finely minced garlic to the onion. The smell is heavenly!
3. Next, stir in 1 tablespoon of ground ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric, and a pinch of cayenne pepper (optional, but it adds a nice kick!). Cook for about 1 minute, stirring constantly, until fragrant. Make sure you don't burn the spices; this is crucial to a delicious curry!
4. Now, add 1 (14.5 ounce) can of diced tomatoes, undrained, and 1 (15 ounce) can of chickpeas, drained and rinsed. Stir well to combine. This is where the magic happens, folks!
5. Pour in 1 (13.5 ounce) can of full-fat coconut milk (I know it's a little extra, but trust me on this one!), and 1 cup of vegetable broth. Bring everything to a simmer, then reduce the heat to low, cover, and let it simmer gently for about 10 minutes. This allows the flavors to meld together beautifully.
6. Once your sweet potatoes are roasted, gently add them to the curry. Stir carefully, so as not to break them up completely, and continue simmering for another 5 minutes, or until everything is heated through and the flavors are totally intertwined.
7. Taste and season! Adjust the salt and pepper to your preference. A squeeze of fresh lime juice adds extra zing—believe me! I love to garnish with some fresh cilantro for a vibrant touch. And there you have it: a delicious, hearty curry that's perfect for a cozy night in. Enjoy!

📝 Notes

• Feel free to adjust the amount of cayenne pepper to control the spice level.
• If you don’t have vegetable broth, you can substitute with water or more coconut milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave. It actually tastes even better the next day!