Description
Sweet Potato and Chickpea Curry combines the earthy sweetness of roasted sweet potatoes with hearty chickpeas, all enveloped in a rich coconut sauce. This vibrant dish bursts with spices, making it a delightful option for dinner or meal prep. Quick and easy to prepare, it’s perfect for busy weeknights or leisurely weekends. Customize it with your favorite veggies or adjust the spice level to suit your palate. This healthy, vegetarian recipe is not just a feast for the taste buds but also a visual treat that will impress anyone at your table.
Ingredients
- 2 medium sweet potatoes, diced
- 1 can chickpeas, drained
- 1 can (13.5 ounces) coconut milk
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 cup vegetable broth, low-sodium
- lime juice, to taste
Instructions
- Add 2 tablespoons of oil to a large pot over medium heat.
- Once the oil is hot, add 1 chopped onion and sauté until translucent, about 5 minutes.
- Stir in 2-3 minced garlic cloves and 1 tablespoon of grated fresh ginger, and cook for another minute until fragrant.
- Sprinkle in 1 teaspoon each of cumin, coriander, and turmeric into the pot.
- Stir continuously for about 30 seconds until the spices are toasted.
- Add 2 medium diced sweet potatoes and 1 can of drained chickpeas to the pot.
- Mix everything well to coat the sweet potatoes in the spices.
- Pour in one can of coconut milk and 1 cup of vegetable broth.
- Bring the mixture to a gentle simmer.
- Cover the pot and let it simmer on low heat for about
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 into individual servings for easier reheating.
Reheating: To reheat the curry, thaw it overnight in the refrigerator if frozen. Warm it gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in a microwave-safe bowl, heating in 1-minute intervals until hot.
Serving: Serve the Sweet Potato and Chickpea Curry hot, garnished with fresh cilantro and a squeeze of lime juice for added brightness. It pairs beautifully with rice, quinoa, or flatbreads to soak up the delicious sauce.
Chef’s Tip: For extra depth of flavor, consider adding a splash of soy sauce or tamari during cooking. You can also customize the spice level by adding chili powder or fresh chilies if you prefer a bit of heat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 0
- Sodium: 400mg
- Fat: 8g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0