Ingredients
Base Ingredients
- 2 pounds sweet potatoes (peeled and cut into large bite-size chunks)
- 1.5 tablespoons olive oil
- 1 onion (chopped)
- 3 cloves garlic (grated)
- 1 teaspoon ginger (grated)
Spices
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 0.25 teaspoon red pepper flakes Adjust for spiciness
- 1 teaspoon salt Adjust to taste
- 0.125 teaspoon black pepper
- 1 teaspoon garam masala (optional) For added flavor
Liquids and Canned Ingredients
- 2 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
Garnishes and Serving Options
- 4 wedges lemon (or lime)
- 1 handful fresh cilantro
- 1-2 cups basmati rice (or naan bread)
- 4 tablespoons plain or Greek yogurt
Method
Make Flavor Base
- Peel and cut the sweet potatoes into large bite-size chunks.
- Heat olive oil in a Dutch oven. Sauté the chopped onion for 4 minutes.
- Add grated garlic, grated ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Sauté for one more minute or until fragrant. If the pan dries, add 2 tablespoons of water.
Simmer Until Tender
- Add vegetable broth, diced sweet potatoes, coconut milk, crushed tomatoes, and chickpeas.
- Season with salt and black pepper, then simmer for 30 minutes or until the sweet potatoes are tender.
Serving Suggestions
- Turn off the heat and stir in garam masala, if using. Let it cool down for 5 minutes to allow flavors to meld.
- Adjust salt if needed and serve with rice or naan.
- Top each serving with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 5g
Notes
For added flavor, roast the sweet potatoes before adding them to the pot. Adjust spices based on your taste. Add greens like spinach or kale towards the end for nutrition.
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