Sweet Potato and Chickpea Curry Recipe
A comforting and flavorful Sweet Potato and Chickpea Curry recipe that is perfect for a cozy night in. This vegetarian curry is packed with hearty sweet potatoes, protein-rich chickpeas, and aromatic spices in a creamy coconut milk sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients:
- 2 large 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) coconut milk
Spices and Seasonings:
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp vegetable oil
Garnish:
- Fresh cilantro for garnish
Instructions
- Heat the oil: In a large pot over medium heat, add vegetable oil. Sauté the onion until translucent, about 5 minutes.
- Add aromatics: Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Toast the spices: Add curry powder, turmeric, and cumin; toast for about 30 seconds.
- Incorporate main ingredients: Add sweet potatoes and chickpeas, coat with spices.
- Add liquids: Pour in coconut milk and enough water to cover vegetables. Bring to a boil, then simmer for 15-20 minutes until sweet potatoes are tender.
- Season and serve: Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- This curry pairs well with steamed rice or naan bread.
- You can adjust the spice levels by adding more or less curry powder.
- Feel free to add other vegetables like spinach or bell peppers for extra nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 9g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Sweet Potato Curry, Chickpea Curry, Vegetarian Curry, Coconut Milk Curry, Indian Curry
