Ingredients
Scale
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
- Preheat oven to 375°F (190°C).
- In a large oven-safe pot, heat oil over medium heat. Sauté onion until translucent, about 5 minutes.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder, turmeric, and cumin; toast for 30 seconds.
- Add sweet potatoes and chickpeas, stirring to coat in spices.
- Pour in coconut milk and add enough water to just cover vegetables. Bring to a simmer.
- Cover pot and transfer to preheated oven. Bake for 30-35 mins, until sweet potatoes are tender.
- Season with salt and pepper. Garnish with fresh cilantro before serving.
Notes
- For a spicier curry, add a diced chili with the garlic.
- Leftovers taste even better the next day and freeze well.
- Serve over rice or with naan for a complete meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baked
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg