Vegan Sweet Potato And Chickpea Curry
This Vegan Sweet Potato and Chickpea Curry is a delicious and nutritious dish that is perfect for a cozy dinner. The combination of sweet potatoes and chickpeas in a flavorful curry sauce makes this a satisfying and comforting meal.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
- Add the sweet potatoes, chickpeas, curry powder, turmeric, cumin, and paprika to the pot. Stir to coat the vegetables and chickpeas with the spices.
- Pour in the coconut milk and vegetable broth. Season with salt and pepper. Bring the mixture to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are cooked, taste the curry and adjust the seasoning if needed.
- Serve the curry over cooked rice or quinoa, and garnish with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 10g
- Carbohydrates
- 45g
- Fat
- 8g
Supplies
Large pot Cutting board Knife Measuring spoons Can opener Stirring spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Enjoy the curry with a side of naan bread or over a bed of fluffy basmati rice.
Tips & tricks
Tips: For a spicier curry, add a pinch of cayenne pepper or red pepper flakes to the sauce.
Cost
$10