Sweet Potato and Chickpea Curry
A hearty and nutritious vegan curry combining sweet potatoes and chickpeas, full of flavor and easy to prepare.
Ingredients
Main Ingredients
- 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
Preparation
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped 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 cover the vegetables.
- Bring the mixture to a boil, then reduce heat and let it 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
Serve warm alongside steamed rice or crusty bread. Can be enjoyed alone as a hearty meal. For added enjoyment, serve with naan or pita bread. To store leftovers, let cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 4 days, or can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 6gSodium: 350mgFiber: 10gSugar: 5g
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