Description
A hearty and flavorful sweet potato and chickpea curry packed with spices and creamy coconut milk. Perfect for a quick, nutritious meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté until softened.
- Stir in curry powder, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
- Add sweet potatoes and chickpeas. Mix well.
- Pour in coconut milk and bring to a simmer.
- Cover and cook for 20-25 minutes until sweet potatoes are tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice level by adding more or less cayenne.
- Serve with rice or naan for a complete meal.
- Leftovers taste even better the next day.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg