Description
A comforting and vibrant curry that combines sweet potatoes and chickpeas in a creamy, aromatic coconut broth, perfect for cold evenings or meal prep.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk (full-fat)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
- Stir in the curry powder and cumin, cooking for about a minute until fragrant.
- Add the sweet potatoes and chickpeas, mixing everything well.
- Pour in the coconut milk and bring to a gentle simmer.
- Cover the pot and cook on low for about 20 minutes, or until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro, alongside warm naan or rice.
Notes
This curry is naturally vegan and can be easily customized. Use full-fat coconut milk for a rich flavor and adjust the curry powder for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg