Description
A hearty and flavorful sweet potato and chickpea curry, perfect for a comforting meal. Packed with protein and fiber, this dish is both nutritious and satisfying.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent, about 3-4 minutes.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add curry powder, turmeric, and cumin. Stir for 30 seconds to toast the spices.
- Add sweet potatoes, chickpeas, diced tomatoes, and coconut milk. Stir well.
- Bring to a simmer, then reduce heat and cover. Cook for 20-25 minutes until sweet potatoes are tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the spice level by adding chili powder or cayenne pepper if desired.
- Serve over rice or with naan bread for a complete meal.
- Leftovers 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-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg