Description
A creamy, hearty, and plant-based curry made with sweet potatoes, chickpeas, and coconut milk, infused with warming spices. Perfect for a comforting weeknight meal or meal prep, and naturally gluten-free and vegan.
Ingredients
2 large sweet potatoes, peeled and cubed
1 (15 oz) can 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
2 tbsp vegetable oil
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Add the curry powder, turmeric, and cumin, and toast the spices for 30 seconds.
- Add the cubed sweet potatoes and chickpeas, stirring to coat with the spices.
- Pour in the coconut milk and enough water to cover the vegetables. Bring to a boil.
- Reduce the heat and simmer for 15 to 20 minutes, until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
Swap sweet potatoes with butternut squash or pumpkin for variation.
Add spinach or kale in the last few minutes of cooking for extra greens.
For a spicier version, add a chopped chili or cayenne pepper.
Use fresh chopped tomatoes with spices to deepen the sauce flavor.
Use coconut cream for a richer texture.
Leftovers store well for up to 4 days in the fridge and 2 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
