Description
Sweet Potato and Chickpea Curry is a delightful and nourishing dish that brings together the natural sweetness of tender sweet potatoes with hearty chickpeas, all enveloped in a rich coconut milk sauce infused with aromatic spices. This easy recipe comes together in just 30 minutes, making it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. The vibrant colors and flavors invite you to savor each bite, while its adaptability means you can easily customize it with seasonal vegetables or your favorite spices. Serve it over fluffy rice or alongside warm naan for a satisfying meal that’s both delicious and wholesome.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 2 tbsp curry powder
- 1-inch piece fresh ginger, grated
- 3 garlic cloves, minced
- Salt to taste
- Fresh spinach (optional)
- Juice of 1 lime
- Chopped cilantro for garnish
Instructions
- Prepare your ingredients: Peel and chop sweet potatoes; rinse chickpeas; mince garlic; grate ginger.
- Heat oil in a large pot over medium heat. Add garlic and ginger; sauté for 1–2 minutes until fragrant.
- Stir in sweet potatoes and curry powder; cook for another 3–4 minutes.
- Pour in coconut milk and vegetable broth; stir well and bring to a simmer.
- Cook uncovered for 15–20 minutes until sweet potatoes are tender but firm.
- If using spinach, stir it in during the last few minutes of cooking until wilted. Finish with lime juice and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg