Easy Sweet Potato Curry

To make sweet potato curry, start by heating olive oil in a large pot over medium heat. Sauté diced onion and minced garlic until softened. Add peeled and diced sweet potatoes, cooking for about 5 minutes. Stir in curry powder, cumin, turmeric, salt, and pepper. Pour in coconut milk and bring to a simmer, covering the pot for 15-20 minutes until sweet potatoes are tender. Finally, add drained chickpeas and cook for another 5 minutes before serving hot, garnished with fresh cilantro.

Yes, this easy sweet potato curry is perfect for both vegans and vegetarians. It is made with plant-based ingredients like sweet potatoes, chickpeas, and coconut milk, making it a nutritious and satisfying meal option for those following a plant-based diet.

If you need a substitute for coconut milk in this sweet potato curry, you can use almond milk or cashew cream for a similar creamy texture. Alternatively, you can use vegetable broth for a lighter version, but keep in mind that it will alter the flavor profile.

To store leftover sweet potato curry, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave until warmed through.

Sweet potato curry pairs wonderfully with steamed rice, quinoa, or naan bread. You can also serve it alongside a fresh salad or roasted vegetables for a complete meal. For added flavor, consider topping it with a dollop of yogurt or a sprinkle of lime juice.