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Sweet Potato and Chickpea Curry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan curry combining sweet potatoes and chickpeas in a rich coconut tomato sauce, perfect for a comforting meal.

Ingredients

Vegetables

  • 2 medium sweet potatoes (peeled and cubed)
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 1 piece onion (chopped)
  • 2 cloves garlic (minced)
  • 1 inch ginger (grated)
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving cooked rice or naan

Instructions 

  • Heat olive oil in a large pot and sauté chopped onion until translucent.
  • Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
  • Stir in curry powder and cumin; cook for 1 minute to release flavors.
  • Add sweet potatoes, chickpeas, diced tomatoes, and coconut milk; simmer for 20-25 minutes until tender.
  • Season with salt and pepper; serve over rice or naan, garnished with cilantro.

Notes

For extra flavor, add a squeeze of lime or a dash of hot sauce before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: international
Keyword: Curry, Vegan, vegetarian