Description
A comforting and nourishing curry made with chickpeas, sweet potatoes, and creamy coconut milk, providing a symphony of flavors and textures.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 large sweet potato, peeled and diced
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Stir occasionally until the onion becomes translucent, about 4-5 minutes.
- Stir in the curry powder and cumin. Allow to cook for another minute until the spices release their aromas.
- Toss in the diced sweet potato and drained chickpeas, then pour in the coconut milk. Stir well to combine.
- Bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 15-20 minutes, or until the sweet potato is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Make-ahead curry tastes even better the next day! Store leftovers in an airtight container for up to 4 days. Customize by adding other vegetables or spices to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea curry, sweet potato curry, coconut milk soup, vegan recipe, comforting dish