Sweet Potato and Chickpea Curry
Warm and comforting, Sweet Potato and Chickpea Curry is a vibrant dish that marries the earthy sweetness of sweet potatoes with protein-rich chickpeas in a creamy coconut milk base. Infused with aromatic spices, this curry not only tantalizes your taste buds but also nourishes your body, making it perfect for cozy evenings or gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (400ml) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp curry powder
- 2 cups low-sodium vegetable broth
Instructions
- Prepare your ingredients: Dice sweet potatoes, chop onion, and mince garlic and ginger.
- In a large pot over medium heat, add a splash of oil. Sauté onions until translucent (3-4 minutes). Add garlic and ginger; cook for another minute.
- Stir in sweet potatoes, allowing them to cook for about 5 minutes while stirring occasionally.
- Sprinkle in curry powder; cook for an additional minute to toast the spices.
- Pour in the coconut milk and vegetable broth; bring to a gentle simmer. Cover partially and cook for about 20 minutes until sweet potatoes are tender.
- Stir in chickpeas; simmer for another 5 minutes to meld flavors before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg