Description
A hearty and nutritious curry that’s comforting and packed with flavor, perfect for busy weeknights.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Lemon wedges, for serving
Instructions
- Start by heating the olive oil in a large pot over medium heat. Once hot, toss in the chopped onion. Sauté until the onion becomes translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot, stirring them into the onions. Sauté for about another minute.
- Now it’s time to add in your spices: curry powder, ground cumin, turmeric, and paprika. Stir everything together for about 30 seconds.
- Next, toss in the diced sweet potatoes and chickpeas. Stir them into the spice mixture, then pour in the vegetable broth and coconut milk. Bring to a gentle boil before reducing heat.
- Simmer the curry for 20–25 minutes, or until the sweet potatoes are tender.
- Once tender, season with salt and pepper to taste. Mash a few sweet potato pieces against the pot’s side to thicken the curry if desired.
- Serve hot, garnishing with fresh cilantro and a squeeze of lemon juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg