Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Method
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion, garlic, and ginger. Sauté until the onion is translucent.
- Stir in curry powder and cumin, cooking for another minute until fragrant.
- Add the diced sweet potatoes, chickpeas, and coconut milk. Stir to combine.
- Season with salt and pepper, then bring to a simmer.
- Reduce heat to low, cover, and let cook for about 20-25 minutes, or until sweet potatoes are tender.
- Stir occasionally and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 9gSodium: 400mgFiber: 10gSugar: 5g
Notes
You can enjoy this curry on its own or serve it over rice or quinoa. Pairs wonderfully with naan bread and a side salad or steamed greens. For a spicier kick, add red pepper flakes or a diced chili pepper. Mix in other vegetables like spinach or kale for added nutrients. Taste and adjust spices as preferred.
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