Description
This Sweet Potato and Chickpea Curry is a delightful, Indian-inspired vegan dish that’s perfect for a cozy dinner or meal prep. The curry combines the sweetness of sweet potatoes with the heartiness of chickpeas, all enveloped in a creamy, spiced coconut milk sauce.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves 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
1. Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
4. Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
5. 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.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.
Notes
Pro tip: For the best flavor, choose firm, smooth sweet potatoes without any soft spots. As for chickpeas, if you’re feeling ambitious, you can cook dried chickpeas from scratch for an even richer taste!
Time-saving tip: Prep your vegetables in advance or use pre-cut sweet potatoes to reduce cooking time. Don’t overcook the sweet potatoes — you want them tender but not mushy!
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 9g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg