Description
A hearty and nutritious chickpea and sweet potato curry that is easy to make.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 1 can diced tomatoes
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté until onion is translucent.
- Add sweet potatoes and curry powder. Stir for 2 minutes.
- Pour in coconut milk and diced tomatoes. Bring to a simmer.
- Add chickpeas and cook for 15-20 minutes until sweet potatoes are tender.
- Season with salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or bread.
- Adjust spice level by adding chili flakes if desired.
- This dish can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Chickpea, Sweet Potato, Curry, Vegan, Indian