Ingredients
Scale
2 large sweet potatoes (peeled and cubed)
1 can (15 oz) chickpeas, drained and rinsed
1 onion (finely chopped)
3 cloves of 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
- Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
- Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
- Pour in the coconut milk and add enough water to just cover the vegetables.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with basmati rice or warm naan for a complete meal.
- Add a splash of lime juice at the end for extra brightness.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg