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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry
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Indulge in the warmth and rich flavors of Sweet Potato and Chickpea Curry, a delightful vegan dish inspired by traditional Indian cuisine. This creamy curry combines tender sweet potatoes and protein-rich chickpeas simmered in a luscious coconut milk sauce, seasoned with aromatic spices. Ideal for cozy dinners or meal prepping, this recipe is not only easy to make but also packed with nutritious ingredients. Serve it over fluffy rice or with warm naan for a satisfying meal that will please both vegans and non-vegans alike.

Ingredients

Scale
  • 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. Sauté onions until translucent, about 5 minutes.
  2. Add minced garlic and grated ginger; cook for another minute until fragrant.
  3. Stir in curry powder, turmeric, and cumin; toast for about 30 seconds.
  4. Add cubed sweet potatoes and chickpeas, mixing well to coat with spices.
  5. Pour in coconut milk and enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.
  6. Season with salt and pepper to taste; garnish with fresh cilantro before serving.

Nutrition

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