Description
A hearty and comforting vegetarian curry made with sweet potatoes and chickpeas, packed with flavor and nutrients.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
- Optional: red pepper flakes for heat
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté for about 5 minutes until it’s soft and translucent.
- Toss in the minced garlic and grated ginger, stirring for another minute until fragrant.
- Add the diced sweet potatoes to the pot and stir well. After about 2 minutes, add the curry powder, ground cumin, turmeric, salt, and pepper.
- Slowly pour in the vegetable broth and coconut milk. Stir everything together.
- Bring the mixture to a gentle simmer. Cover the pot and allow it to cook for 15-20 minutes.
- When the sweet potatoes are tender, fold in the rinsed chickpeas and heat through for another 5 minutes.
- Consider adding a splash of lemon or lime juice before serving.
- Serve the curry in bowls and garnish with fresh cilantro.
Notes
Perfect for meal prep and can be enjoyed with rice, quinoa, or bread. Adjust the spice level to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg