Description
A flavorful chickpea and sweet potato curry packed with nutrients.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté until onion is translucent.
- Add diced sweet potatoes and curry powder. Stir for 2 minutes.
- Pour in vegetable broth and coconut milk. Bring to a boil.
- Reduce heat and simmer for 20 minutes until sweet potatoes are tender.
- Add chickpeas and cook for another 5 minutes.
- Season with salt and garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- This dish can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Chickpea and Sweet Potato Curry, Vegan Curry, Healthy Recipe