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.
- Add 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
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Chickpea Sweet Potato Coconut