Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat some oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add garlic and cook for another minute.
- Stir in curry powder, cumin, paprika, salt, and pepper. Cook for 1 minute to release aromas.
- Add sweet potatoes, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes until sweet potatoes are tender.
- Add chickpeas and cook for another 5 minutes until heated through.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- This curry can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian, Vegan, Healthy
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg