Description
A vegan, Indian-inspired curry featuring sweet potatoes, chickpeas, and aromatic spices in a creamy coconut milk sauce. Naturally sweet and packed with plant-based proteins and nutrients, this nourishing dish offers a comforting and vibrant flavor profile.
Ingredients
1 medium sweet potato, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
3 garlic cloves, minced
1-inch ginger, grated
1 can (13.5 oz) full-fat coconut milk
1 tbsp olive oil
1 tsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp ground coriander
Salt to taste
Fresh cilantro for garnish (optional)
Instructions
Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger for 3-4 minutes until fragrant.
Add cubed sweet potato and cook for 5 minutes, stirring occasionally.
Stir in chickpeas, coconut milk, and all spices. Bring to a gentle simmer.
Cover and cook for 15-20 minutes until sweet potatoes are tender and sauce thickens.
Adjust salt and garnish with cilantro before serving.
Notes
For extra richness, blend half the coconut milk with a splash of water before adding. Store leftovers in an airtight container for up to 3 days. Serve with rice or flatbread.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg