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Chickpeas and Sweet Potato Curry

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45min

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4 servings

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This flavorful and comforting vegan curry combines tender chickpeas and sweet potatoes in a creamy coconut milk-based sauce. The dish is infused with aromatic Indian spices, creating a delightful balance of savory and slightly sweet flavors. Serve this hearty and satisfying curry over steamed rice or with warm naan bread for a complete and nourishing meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
14 g
10 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Finely chop the onion. Mince the garlic cloves. Peel and grate the ginger. Peel and cut the sweet potatoes into 1-inch cubes.

2
Rinse and drain the chickpeas

Rinse the canned chickpeas under cold running water. Drain the chickpeas and set them aside.

3
Sauté the onion

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

4
Add garlic, ginger, and spices

Add the minced garlic, grated ginger, curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper to the pot. Stir and cook for 1-2 minutes until fragrant.

5
Add sweet potatoes and broth

Add the cubed sweet potatoes and vegetable broth to the pot. Stir to combine and bring the mixture to a simmer. Cover the pot and cook for 10 minutes or until the sweet potatoes are slightly tender.

6
Add chickpeas, tomatoes, and coconut milk

Add the drained chickpeas, diced tomatoes, and coconut milk to the pot. Stir to combine all the ingredients.

7
Simmer the curry

Bring the curry to a simmer, then reduce the heat to low. Simmer the curry, partially covered, for 15-20 minutes or until the sweet potatoes are fully cooked and tender.

8
Adjust seasoning and serve

Taste the curry and adjust the seasoning if needed. Serve the chickpeas and sweet potato curry hot, garnished with fresh cilantro if desired.

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