Vegan Sweet Potato and Chickpea Curry

Start off by heating the olive oil in a large pan over medium heat. Add the onions and sauté until soft and translucent, usually around 5-7 minutes. Always remember to stir occasionally to prevent the onions from burning.

Add in the garlic and ginger. Sauté everything together for about a minute until the aroma of the spices wafts up. A good trick to ensure your ginger and garlic do not burn is to keep the heat medium-low.

Next, add the curry powder, turmeric, and cumin to the pan. Stir everything together, ensuring the spices coat the onions, garlic, and ginger. Toasting the spices like this helps to release their full flavors.

Add the sweet potatoes to the pan and toss to coat them in the spices. Sauté for five more minutes. Using fresh sweet potatoes instead of canned ones makes a huge difference, giving your curry more depth and natural sweetness.

Pour in the can of drained chickpeas as well as the coconut milk. Season with salt and pepper. Stir everything together and then bring the mixture to a boil. Once it's boiling, reduce the heat to low, cover the pan, and let the curry simmer for around 20-25 minutes.

Before serving, check if the sweet potatoes are soft. If they're not, allow the curry to simmer for a few more minutes. Take your time over this step because well-cooked sweet potatoes enhance the taste and texture of your curry enormously.

Garnish your curry with fresh cilantro before serving. This adds a lovely refreshing kick to the taste.