Sweet Potato Curry
Ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 red bell pepper, diced
- 1 can of chickpeas, drained and rinsed
- 1 can of diced tomatoes
- 1 cup of coconut milk
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 tablespoon of olive oil
- Fresh cilantro for garnish
Instructions:
- In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for another minute until fragrant.
- Stir in the red bell pepper, chickpeas, diced tomatoes, and sweet potatoes. Cook for 5 minutes to let the flavors meld together.
- In a small bowl, whisk together the coconut milk, curry powder, turmeric, cumin, paprika, salt, and pepper.
- Pour the coconut milk mixture into the saucepan and bring to a boil. Reduce heat to low and let simmer for 15-20 minutes, or until the sweet potatoes are tender and the sauce has thickened.
- Taste and adjust seasonings as needed. Serve hot with fresh cilantro on top as a garnish.
This delicious and comforting sweet potato curry is a great way to warm up on a chilly day. The combination of sweet potatoes, chickpeas, and red bell pepper creates a balanced and nutritious meal that is sure to satisfy. The addition of spices like curry powder, turmeric, cumin, and paprika gives the dish an extra boost of flavor, while the coconut milk provides a creamy and smooth texture. Serve this sweet potato curry with a side of rice or bread to soak up all the delicious sauce. Enjoy!
