Description
A hearty and flavorful sweet potato chickpea curry.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat a pot over medium heat.
- Add onion, garlic, and ginger; sauté until soft.
- Add sweet potatoes, chickpeas, curry powder, and turmeric; stir well.
- Pour in coconut milk and vegetable broth; bring to a boil.
- Reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
- Add salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spice level by adding chili powder.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg