Description
A vibrant and hearty sweet potato and chickpea curry, perfect for comfort food lovers and easy to prepare in just 30 minutes.
Ingredients
Scale
- 2 large sweet potatoes, cubed
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Cook until the onion is translucent.
- Stir in the curry powder and cumin. Cook for another minute until fragrant.
- Add the cubed sweet potatoes and chickpeas to the pot, mixing well to coat in the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Cover and cook for about 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro.
Notes
You can dish it up on rice or quinoa, and add lime or lemon for extra flavor. This curry can also be stored in the fridge for up to 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sweet potato curry, chickpea curry, vegan curry, comfort food, quick meal, healthy recipe