Description

Sweet potato curry with chickpeas is a delightful blend of sweetness and warmth, perfect for cozy dinners. This vibrant dish features roasted sweet potatoes and hearty chickpeas simmered in a creamy coconut sauce, creating a comforting meal that everyone will love. Ideal for weeknight meals or entertaining guests, this recipe is both easy to prepare and packed with flavor.

Ingredients

Scale

2 medium sweet potatoes, diced (about 2 cups)
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) full-fat coconut milk
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp curry powder
2 cups vegetable broth (low-sodium)
2 cups spinach or kale (optional)
Salt and pepper to taste
Olive oil for sautéing

Instructions

In a large pot over medium heat, add olive oil. Once hot, sauté chopped onions, garlic, and ginger until fragrant and onions are translucent (about 5 minutes).
Stir in diced sweet potatoes and curry powder; cook for another 5 minutes until coated in spices.
Add coconut milk and vegetable broth; bring to a gentle boil then reduce heat and simmer for about 20 minutes until sweet potatoes are tender.
Stir in rinsed chickpeas along with salt and pepper; simmer for an additional 10 minutes.
If using spinach or kale, add them now and cook until wilted (about 2 minutes).
Scoop into bowls and enjoy over rice or quinoa.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Sautéing
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 470mg
Fat: 16g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 9g
Cholesterol: 0mg

Keywords: For added spice, include chili flakes or fresh jalapeños. Substitute chickpeas with lentils if desired. Store leftovers in an airtight container in the refrigerator for up to five days.