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Close-up of a vibrant Sweet Potato and Chickpea Curry in a bowl, featuring chunks of sweet potato and chickpeas in a rich, creamy sauce.
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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 piece onion (chopped)
  • 3 cloves garlic (minced)
  • 1 inch ginger (grated)
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 2 tablespoons olive oil

Garnish

  • to taste fresh cilantro (for garnish)

Instructions 

  • Heat olive oil in a large pot over medium heat.
  • Sauté chopped onion until translucent, then add garlic and ginger, cooking for 1 minute.
  • Stir in curry powder and cumin, then add sweet potatoes, chickpeas, coconut milk, and tomatoes. Simmer for 20 minutes.
  • Season with salt and pepper, then serve 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: 12g | Fat: 10g | Sodium: 600mg