Description
Indulge in the comforting flavors of Sweet Potato and Chickpea Curry, a delightful Indian-inspired vegan dish that’s perfect for any occasion. This curry harmoniously combines the natural sweetness of sweet potatoes with hearty chickpeas, all enveloped in a rich coconut milk sauce. Easy to prepare in just 40 minutes, it’s ideal for busy weeknights or meal prep. Packed with vibrant spices like curry powder and turmeric, this nutritious dish is not only delicious but also versatile enough to impress at casual dinners or special gatherings. Serve it over rice or with fresh naan for a complete meal that everyone will love.
Ingredients
Scale
- 2 large sweet potatoes (peeled and cubed)
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat. Sauté the onion until translucent, about 5 minutes.
- Add garlic and ginger; cook for an additional minute until fragrant.
- Stir in curry powder, turmeric, and cumin; toast for 30 seconds.
- Add sweet potatoes and chickpeas, stirring well to coat with spices.
- Pour in coconut milk and enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 6g
- Sodium: 335mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg