Description
A hearty and flavorful curry combining sweet potatoes and chickpeas in a rich, spiced sauce.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 can coconut milk
- 1 tbsp olive oil
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Cook until softened.
- Stir in curry powder, turmeric, and cumin. Cook for 1 minute.
- Add sweet potatoes and chickpeas. Stir to coat with spices.
- Pour in coconut milk and bring to a simmer.
- Cover and cook for 20 minutes or until sweet potatoes are tender.
- Season with salt to taste.
Notes
- Serve with rice or naan.
- Adjust spices to your preference.
- Add spinach for extra greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg