Description
This comforting Sweet Potato and Chickpea Curry combines hearty ingredients with vibrant spices for a creamy, delicious dish that invites warmth and joy into your home.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until the onion turns translucent, about 5 minutes.
- Stir in the curry powder and cumin. Let them cook for an additional minute.
- Add the cubed sweet potatoes and chickpeas to the pot, stirring gently to coat with spices. Then pour in the coconut milk and season with salt and pepper. Bring to a gentle simmer, cover, and cook for about 20 minutes until the sweet potatoes are tender.
- Adjust seasoning if needed, and garnish with fresh cilantro before serving.
Notes
You can substitute sweet potatoes with butternut squash and chickpeas with cooked lentils if desired. For a spicier dish, add red chili or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: sweet potato curry, chickpea curry, vegan curry, comfort food, gluten-free, easy recipe