Sweet Potato and Chickpea Curry
A flavorful and nutritious curry featuring sweet potatoes and chickpeas, cooked in creamy coconut milk and aromatic spices.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- to taste salt and pepper
- Olive oil For cooking
- Fresh cilantro for garnish
Instructions
Cooking
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Add the garlic and ginger, and sauté for another minute until fragrant.
- Stir in the curry powder and cumin, cooking for 1-2 minutes for better flavor release.
- Add the diced sweet potatoes and chickpeas, then mix well.
- Pour in the coconut milk and stir to combine.
- Bring the mixture to a boil, then reduce heat and let simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Serve this curry over rice or with warm naan. A squeeze of lime juice enhances the flavors. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 12gSugar: 6g