Description
A comforting bowl of Sweet Potato and Chickpea Curry with fragrant spices and creamy coconut milk, perfect for cozy evenings.
Ingredients
Scale
- 2 sweet potatoes, peeled and diced
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 can of coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil and sauté the aromatics
- Stir in the curry powder
- Add the sweet potatoes and chickpeas
- Pour in the coconut milk and simmer
- Once cooked, season to taste
- Serve and garnish
Notes
Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months. For quicker prep, consider using pre-cubed sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg