Description
A rich and creamy coconut milk curry featuring hearty chickpeas and sweet potatoes, perfectly spiced for a delightful meal.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 large sweet potato, peeled and diced
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, stirring occasionally until the onion becomes translucent and fragrant, about 4-5 minutes.
- Add spices: Stir in the curry powder and cumin, cooking for another minute until you can truly smell the spices.
- Incorporate sweet potatoes and chickpeas: Toss in the diced sweet potato and drained chickpeas, then pour in the coconut milk, stirring well.
- Simmer to perfection: Bring the mixture to a gentle simmer, cover, and cook for about 15-20 minutes, or until sweet potato is tender.
- Season: Once cooked, season the curry with salt and pepper to taste.
- Garnish and serve: Serve hot, garnished with fresh cilantro.
Notes
Make-Ahead Tips: Prep vegetables the night before to cut down on cooking time. You can also make this curry in an Instant Pot or slow cooker for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea curry, sweet potato curry, vegan curry, coconut milk