Sweet Potato and Chickpea Curry
A bold and comforting vegan curry featuring tender sweet potatoes and protein-rich chickpeas in a fragrant, spiced coconut sauce. Ready in 40 minutes!
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan, Vegetarian, Gluten-Free
Ingredients
Scale
2 large sweet potatoes (peeled and cubed)
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt and pepper to taste
2 tbsp vegetable oil
Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté until translucent (5 min).
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder, turmeric, and cumin; toast for 30 seconds.
- Add sweet potatoes and chickpeas, stirring to coat with spices.
- Pour in coconut milk and add enough water to just cover vegetables. Bring to a boil.
- Reduce heat, cover, and simmer for 15-20 min until sweet potatoes are tender.
- Season with salt and pepper. Garnish with cilantro before serving.
Notes
- For a spicier vindaloo, add a diced fresh chili with the garlic and ginger.
- The curry thickens as it sits. Add a splash of water when reheating if needed.
- Serve over basmati rice or with gluten-free flatbread.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 10
- Cholesterol: 0
Find it online: https://cleanvegankitchen.com/sweet-potato-and-chickpea-curry/