Description
A delightful medley of flavors featuring chickpeas and sweet potatoes in a creamy coconut milk curry, perfect for a comforting dinner.
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 over medium heat in your large skillet or Dutch oven. Once warm, toss in the chopped onion, minced garlic, and grated ginger. Sauté for about 4-5 minutes, allowing the onion to turn translucent.
- Sprinkle the curry powder and cumin into the mix, cooking for another minute.
- Add the diced sweet potato and drained chickpeas, followed by the coconut milk. Stir thoroughly to coat.
- Bring everything to a gentle simmer. Cover the pan and cook for 15-20 minutes.
- Once cooked, season with salt and pepper to your liking.
- Serve your curry hot, garnished with fresh cilantro.
Notes
Try adjusting spice levels or adding vegetables for variation. This curry can also be made in an Instant Pot for quicker cooking.
- 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: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: curry, vegan, coconut milk, chickpeas, sweet potato