Description
A comforting and nutritious vegan curry featuring sweet potatoes and chickpeas, packed with flavor and perfect for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and cook until translucent, about 3–5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Sprinkle in the curry powder and cumin, cooking for about 1–2 minutes until aromatic.
- Add the diced sweet potatoes and chickpeas, stirring to combine.
- Pour in the coconut milk and season with salt and pepper, stirring well.
- Bring the mixture to a simmer, cover, and let cook for about 20–25 minutes, or until sweet potatoes are tender.
- Serve hot, garnished with fresh cilantro.
Notes
Feel free to adjust spices and add vegetables like spinach or bell peppers for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg