Description
Sweet Potato and Chickpea Curry is a vibrant, nourishing dish that combines the natural sweetness of tender sweet potatoes with protein-rich chickpeas. Simmered in creamy coconut milk and infused with aromatic spices, this quick and easy vegan recipe is perfect for busy weeknights or meal prep. In just 30 minutes, you can enjoy a deliciously satisfying curry that bursts with flavor in every bite. Serve it over fluffy rice or quinoa for a wholesome meal that warms the soul and delights the palate. Whether you’re cooking for family or entertaining friends, this dish is sure to impress with its comforting taste and beautiful colors.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (mild or hot)
- Salt and pepper to taste
- 1 cup vegetable broth or water
- Cooking oil
Instructions
- In a large pot over medium heat, add oil. Sauté chopped onion until translucent (about 5 minutes). Add garlic and ginger; cook until fragrant (about 1 minute).
- Stir in diced sweet potatoes and chickpeas; mix well.
- Pour in coconut milk and vegetable broth. Bring to a simmer and cook until sweet potatoes are tender (15-20 minutes).
- Season with salt and pepper to taste. Serve hot over rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - Customize by adding spinach or bell peppers for extra nutrition. - For added spice, include cayenne pepper or chili flakes. - Garnish with fresh cilantro for brightness.