Go Back

Sweet Potato and Chickpea Curry

A warm, healthy curry dish featuring sweet potatoes and chickpeas, rich in protein and fiber, perfect for meal prep and can be made in under 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, cubed
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
Spices and Seasoning
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • to taste Salt
Cooking Ingredients
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion, garlic, and ginger; sauté until fragrant and softened.
  3. Stir in curry powder, cumin, and turmeric, cooking for an additional minute.
  4. Add the cubed sweet potatoes and chickpeas to the pot, mixing well.
  5. Pour in the coconut milk and season with salt.
  6. Bring the mixture to a boil, then reduce heat to a simmer and cover.
  7. Cook for about 20 minutes, or until the sweet potatoes are tender.
  8. Serve warm, garnished with fresh cilantro.

Notes

This curry serves well with rice, cauliflower rice, or a green salad. It keeps well for meal prep and can be frozen for later meals.