Sweet Potato Chickpea Curry Hearty and Flavorful Dish

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (14 oz) coconut milk
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 tablespoon vegetable oil
• to taste salt and pepper
• for garnish fresh cilantro
• for serving lime wedges

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
3. Add the red curry paste, turmeric, and cumin to the pot, mixing well for about 1 minute.
4. Incorporate the cubed sweet potatoes into the pot, stirring to coat them with the spice mixture.
5. Pour in the coconut milk and add the chickpeas, stirring to combine. Bring the mixture to a gentle simmer.
6. Reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the sweet potatoes are tender.
7. Season with salt and pepper to taste. If the curry is too thick, you can add a splash of water to reach your desired consistency.
8. Serve the curry hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.