Description
A delicious and hearty Sweet Potato and Chickpea Curry recipe that’s easy to make and packed with flavors. This vegan and gluten-free curry is perfect for a cozy dinner.
Ingredients
Scale
- 1 tablespoon coconut oil or olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste or yellow curry powder
- 2 medium sweet potatoes (peeled and cubed)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Juice of 1/2 lime
- Fresh cilantro for garnish (optional)
- Cooked rice or naan for serving
Main Ingredients:
Instructions
- Prepare the Base: Heat the oil in a large skillet or pot over medium heat. Sauté the onion until soft, then add garlic, ginger, and curry paste.
- Cook the Curry: Add sweet potatoes, chickpeas, coconut milk, broth, soy sauce, and cumin. Simmer covered for 20–25 minutes until potatoes are tender.
- Finish and Serve: Stir in lime juice, season with salt and pepper. Serve hot over rice or with naan, garnished with cilantro.
Notes
- For extra greens, add spinach or kale during the last few minutes of cooking.
- The curry tastes even better the next day and freezes well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
