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–+ servings
Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry: Cozy, Rich & Healthy Delight

Enjoy a delightful Sweet Potato and Chickpea Curry that warms the soul with its cozy flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 medium Sweet Potatoes peeled and diced
  • 1 can Canned Chickpeas rinsed
  • 1 can Coconut Milk use light for lower-fat option
  • 1 cup Vegetable Broth homemade or water is fine
For the Aromatic Blend
  • 1 Onion chopped finely
  • 2 cloves Garlic minced, fresh preferred
  • 1 tbsp Fresh Ginger grated
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Coriander
  • Salt & Pepper to taste
For a Flavor Boost
  • 2 handfuls Spinach or Kale fresh or frozen
  • 1 tbsp Lime Juice or lemon juice

Equipment

  • Large pot
  • Cutting Board
  • Knife

Method
 

Step-by-Step Instructions for Sweet Potato and Chickpea Curry
  1. Peel and dice the sweet potatoes into bite-sized cubes. Heat olive oil in a large pot over medium heat. Add diced onions and sauté for about 3-4 minutes.
  2. Stir in minced garlic and grated ginger, cooking for an additional minute without browning the garlic.
  3. Sprinkle in cumin, turmeric, and coriander, cooking for about 30 seconds. Fold in sweet potatoes, cooking for another 3-4 minutes.
  4. Pour in chickpeas, coconut milk, and vegetable broth. Stir to combine and bring to a gentle simmer.
  5. Reduce heat to low, cover, and let it cook for about 15-20 minutes until sweet potatoes are tender.
  6. Stir in spinach or kale until wilted. Season with salt, pepper, and lime juice.
  7. Serve warm over fluffy rice or with naan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 20000IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

This curry can be made in advance and stored for up to 3 days in the fridge. It can also be frozen for long-term storage.

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