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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry
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Discover the delightful flavors of Sweet Potato and Chickpea Curry, an Indian-inspired vegan dish that brings warmth and comfort to your dinner table. This creamy, coconut milk-based curry is packed with nutritious sweet potatoes and hearty chickpeas, making it a perfect choice for cozy meals or meal prepping for the week ahead. The vibrant blend of spices, including curry powder, turmeric, and cumin, creates a rich aroma that will tantalize your taste buds. With its simple preparation and wholesome ingredients, this dish is sure to become a favorite for both family dinners and quick lunches.

Ingredients

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  • 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
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Heat vegetable oil in a large pot over medium heat.
  2. Add chopped onion; sauté until translucent (about 5 minutes).
  3. Stir in minced garlic and grated ginger; cook for another minute until fragrant.
  4. Add curry powder, turmeric, and cumin; toast for about 30 seconds.
  5. Combine sweet potatoes and chickpeas; stir well to coat with spices.
  6. Pour in coconut milk and enough water to cover vegetables; bring to a boil.
  7. Reduce heat to low; let simmer for 15–20 minutes until sweet potatoes are tender.
  8. Season with salt and pepper before serving.
  9. Garnish with fresh cilantro.

Nutrition

Find it online: https://thelowfatkitchen.com/sweet-potato-and-chickpea-curry/