Description
A comforting and nutrient-rich Sweet Potato and Chickpea Curry that’s quick to make and perfect for cozy nights.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Olive oil for cooking
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and sauté until translucent (about 5 minutes).
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Sprinkle in the curry powder and cumin, stirring to combine.
- Add diced sweet potatoes and chickpeas, mixing well.
- Pour in the coconut milk and season with salt and pepper. Bring to a simmer.
- Cover the pot and cook for about 20-25 minutes until sweet potatoes are tender.
- Adjust thickness with water if needed. Serve hot, garnished with fresh cilantro.
Notes
This curry tastes better the next day and can easily be frozen for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: curry, vegan, sweet potato, chickpeas, comfort food, quick meal
