Sweet Potato and Chickpea Curry
Sweet Potato and Chickpea Curry is a delicious and wholesome vegan dish that brings together the comforting flavors of sweet potatoes and chickpeas in a creamy coconut milk sauce. This curry is not only quick to prepare, taking just 40 minutes, but it also bursts with vibrant spices that elevate every bite. Perfect for busy weeknights or meal prep, this recipe serves as a nutritious option for vegans and vegetarians alike. Garnished with fresh cilantro, this hearty dish is sure to impress family and friends at any gathering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
- 2 large sweet potatoes (peeled and cubed)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Sauté the chopped onion until translucent, about 5 minutes.
- Add minced garlic and grated ginger; cook for an additional minute.
- Stir in curry powder, turmeric, and cumin; toast for about 30 seconds.
- Add sweet potatoes and chickpeas, coating them with spices.
- Pour in coconut milk and enough water to cover the vegetables; bring to a boil.
- Reduce heat and simmer for 15-20 minutes or until sweet potatoes are tender.
- Season with salt and pepper to taste before serving.
- Garnish with fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://dinnerscoop.com/sweet-potato-and-chickpea-curry-2/