Description
A comforting and nourishing curry featuring sweet potatoes and chickpeas in a creamy coconut milk base.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 large sweet potato, peeled and diced
- 1 can coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté until golden brown and fragrant.
- Add the diced sweet potatoes, curry powder, and turmeric. Cook for about 5 minutes.
- Incorporate the chickpeas and pour in the coconut milk. Gently bring to a simmer.
- Simmer for about 15-20 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve in bowls and garnish with fresh cilantro.
Notes
This curry stores well in the fridge for up to 3 days, and can also be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: curry, sweet potato, chickpea, coconut milk, vegan, gluten-free, healthy, comfort food