Description
A comforting and nutritious curry made with sweet potatoes and chickpeas, simmered in a creamy coconut milk sauce infused with warm spices.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can chickpeas, rinsed and drained
- 1 can coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and ginger. Sauté until the onion turns translucent and fragrant, about 3-5 minutes.
- Stir in the curry powder and cumin, allowing them to release their fragrant oils for another minute.
- Toss in the sweet potatoes and chickpeas, ensuring each piece coats itself in the vibrant spices.
- Pour in the coconut milk, bringing the mixture to a gentle simmer. Lower the heat and cover the pot. Let it cook for 20-25 minutes until the sweet potatoes become tender.
- Season to taste with salt and pepper as desired.
- Dish out your vibrant curry into bowls, garnishing with freshly chopped cilantro.
Notes
This dish can be made in advance and tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg