Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) full-fat coconut milk
- 1 can (14 oz) diced tomatoes or 2 tbsp tomato paste
- 1 tbsp curry powder or garam masala
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 tbsp olive oil or coconut oil
- 1/2 cup vegetable broth or water (as needed)
- Salt and pepper to taste
- Fresh cilantro or parsley, for garnish
- Cooked rice or naan, for serving (optional)
Instructions
- Heat oil in a large pot over medium heat. Sauté the onion until soft and translucent.
- Add garlic and ginger; stir until fragrant, about 1 minute.
- Stir in curry powder, cumin, turmeric, salt, and pepper. Toast the spices for 1 minute.
- Add sweet potatoes and chickpeas, followed by diced tomatoes and coconut milk.
- Pour in enough vegetable broth or water to just cover the vegetables. Bring to a simmer.
- Simmer uncovered for 20–25 minutes, or until sweet potatoes are tender and sauce thickens.
- Adjust seasoning to taste. Garnish with fresh herbs before serving.
Notes
- Add spinach or kale at the end for extra greens.
- Include chili flakes or paste for more heat.
- Stir in peanut butter for a nutty twist.
- Use pre-cooked sweet potatoes or canned tomatoes to save time.
- Blend half the curry for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
