Description
This Sweet Potato and Chickpea Curry brings together tender sweet potatoes and creamy chickpeas, simmered in a delightful blend of spices. Bursting with vibrant color and flavor, this dish is not only quick and easy to prepare but also versatile, allowing for endless customization with your favorite veggies. Perfect for cozy dinners or meal prep, this healthy recipe is sure to warm your heart and satisfy your taste buds any night of the week.
Ingredients
- 2 medium sweet potatoes, chopped
- 1 can coconut milk
- 2 cups low-sodium vegetable broth
- 1 diced onion
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 can chickpeas, rinsed
- 2 cups fresh spinach
- cilantro, for garnish
Instructions
- In a large pot over medium heat, add a drizzle of oil.
- Toss in one diced onion and sauté until it turns translucent—about 5 minutes.
- Stir in two minced garlic cloves until fragrant.
- Chop two medium sweet potatoes into bite-sized cubes and toss them into the pot.
- Stir everything together for about two minutes.
- Add two tablespoons of curry powder along with salt and pepper to taste.
- Stir well so every cube is coated in the spices.
- Gently pour in one can of coconut milk followed by two cups of low-sodium vegetable broth.
Notes
Storage: Allow the sweet potato and chickpea curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If freezing, consider portioning it out to make reheating easier.
Reheating: To reheat, simply transfer the desired portion to a saucepan and warm it over medium heat, stirring occasionally until heated through. Alternatively, you can microwave it in a covered dish for 2-3 minutes, stirring halfway through, until hot.
Serving: Serve the curry warm, garnished with fresh cilantro. It pairs well with rice, quinoa, or naan bread, allowing you to soak up the flavorful sauce. Consider adding a squeeze of lime or lemon juice for an extra zing.
Chef’s Tip: For added depth of flavor, try roasting the sweet potatoes before adding them to the curry. This brings out their natural sweetness and enhances the overall taste of the dish. Additionally, feel free to customize the recipe with your favorite veggies or spices for a personal touch!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 0
- Sodium: 500mg
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 0
- Protein: 12g
- Cholesterol: 0