Go Back
–+ servings
Close-up of sweet potato and chickpea curry in a bowl, showing rich colors and textures.
Print Pin

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.

Ingredients

Vegetables

  • 2 medium sweet potatoes (peeled and diced)
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 1 onion onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • 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

Instructions 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and ginger, cooking for 1-2 minutes.
  • Add curry powder and cumin, stirring well. Add sweet potatoes, chickpeas, coconut milk, and tomatoes. Simmer for 20-25 minutes until sweet potatoes are tender.
  • Season with salt and pepper. Serve hot, garnished with cilantro.

Notes

This curry pairs well with rice or naan bread for a complete meal.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Curry, Vegan, Vegetarian

Nutrition

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 12g | Sodium: 600mg