Description
A comforting and hearty dish bursting with flavor, perfect for cozy nights in or impressing friends at dinner.
Ingredients
Scale
- 1 medium sweet potato, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for another minute until your kitchen smells divine.
- Sprinkle in the curry powder, cumin, and turmeric. Give it a good stir to coat the onions and toast slightly.
- Toss in your diced sweet potatoes and chickpeas. Pour in the coconut milk and vegetable broth, stirring well to combine.
- Cover the pot and let the curry cook for about 20 minutes, stirring occasionally to ensure even cooking.
- Once the sweet potatoes are cooked, use a potato masher or fork to mash a few pieces in the pot for a creamier texture.
- Season with salt and pepper to taste. Optionally, add red pepper flakes for heat.
- Garnish with fresh cilantro before serving.
Notes
For a lighter version, swap half the coconut milk for vegetable broth. Can store in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg