Description
A flavorful and hearty sweet potato chickpea curry, perfect for a comforting meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Gather all your ingredients and chop the sweet potatoes and onion.
- In a large pot over medium heat, add olive oil.
- Add the chopped onion, minced garlic, and ginger. Sauté until the onion becomes translucent.
- Stir in the curry powder, cumin, and turmeric, cooking it for about a minute to release the fragrance.
- Toss in the diced sweet potatoes and stir to coat them with the spices.
- Add coconut milk to the pot and stir to combine everything well.
- Mix in the chickpeas for extra protein and texture.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Cover the pot and let it cook for about 20 minutes, or until the sweet potatoes are tender.
- Add salt and pepper to taste, adjusting according to your preference.
- If desired, chop fresh cilantro and sprinkle it on top for a burst of freshness before serving.
Notes
- Feel free to adjust spices according to your taste preferences.
- Serve with rice or bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg