Sweet Potato Curry with Chickpeas
Sweet Potato Curry with Chickpeas is a heartwarming, vegan dish bursting with flavor. This delightful recipe combines tender sweet potatoes and protein-rich chickpeas simmered in creamy coconut milk, seasoned with aromatic spices. Perfect for cozy nights or family gatherings, each bite offers a warm embrace that invites you to savor every moment. Serve it over rice or enjoy it solo for a nourishing meal that satisfies both the palate and soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 400g)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 can (13.5 oz) full-fat coconut milk
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons curry powder
- 2 cups fresh spinach
Instructions
- Prepare your ingredients: Dice sweet potatoes, rinse chickpeas, chop onion, mince garlic, and grate ginger.
- In a large pot over medium heat, add a splash of oil and sauté onion until translucent (about 5 minutes). Add garlic and ginger; cook for another minute until fragrant.
- Add diced sweet potatoes to the pot and stir for a few minutes to absorb flavors.
- Sprinkle in curry powder; mix until evenly coated on the sweet potatoes.
- Pour in coconut milk and enough water (or vegetable broth) to cover the mixture. Bring to a gentle simmer, cover, and cook for about 20 minutes until sweet potatoes are tender.
- Stir in chickpeas and spinach; cook until spinach wilts (about 2 minutes). Serve hot over rice or with naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg