Description
A delightful and nutritious curry packed with flavors, perfect for any day of the week.
Ingredients
Scale
- 2 large sweet potatoes (peeled and cubed)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 onion (finely chopped)
- 3 cloves of garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
- Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
- Pour in the coconut milk and add enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
Best served hot with rice, quinoa, or naan. Can be stored for 4 days in the refrigerator or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: curry, vegan, sweet potato, chickpeas, easy recipe, nutritious meal