Description
This Sweet Potato and Chickpea Curry is a creamy vegan comfort dish made with coconut milk, warming spices, and tender sweet potatoes. Perfect for serving with rice for a hearty Indian vegetarian meal.
Ingredients
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 oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add garlic and ginger and cook for 1 minute until fragrant.
3. Stir in curry powder, turmeric, and cumin. Toast spices for 30 seconds.
4. Add sweet potatoes and chickpeas. Stir to coat in spices.
5. Pour in coconut milk and add enough water to cover vegetables. Bring to a boil.
6. Reduce heat and simmer 15–20 minutes until sweet potatoes are tender.
7. Season with salt and pepper. Garnish with cilantro and serve.
Notes
Cut sweet potatoes evenly for consistent cooking.
Adjust thickness with water if needed.
Store leftovers in refrigerator up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg