Description
A delightful blend of sweet potatoes and chickpeas in a fragrant curry, perfect for a cozy dinner any night.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger; sauté until softened.
- Stir in the curry powder and cumin, cooking for another minute.
- Add cubed sweet potatoes and chickpeas, mixing well. Pour in coconut milk and vegetable broth, bring to a boil, then simmer for about 20 minutes until sweet potatoes are tender.
- Season with salt and pepper to taste. Serve garnished with fresh cilantro.
Notes
Serve over rice or with naan; stores well in the fridge for 4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg