Description
A comforting and flavorful Sweet Potato Chickpea Curry made with creamy coconut milk, aromatic spices, and hearty chickpeas — perfect with rice or naan.
Ingredients
Scale
- 1 tbsp avocado oil (or extra virgin olive oil)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 ½ tablespoons minced fresh ginger (about 1-inch piece, minced)
- 1 tbsp garam masala
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 14 oz can diced tomatoes (or 3 fresh tomatoes, diced)
- 3 ½ cups cooked chickpeas (from 2, 14 oz drained and rinsed cans)
- 1 14 oz can coconut milk
- 1 medium sweet potato (peeled and cubed (½-inch cubes))
- 2 tsp sea salt (plus more to taste)
- 1 tsp fresh black pepper (plus more to taste)
- 2 tbsp fresh lime juice (optional)
- ¼ cup chopped fresh cilantro (for serving)
- Cooked brown rice and/or vegan naan
Instructions
- Heat the oil in a large skillet or pot over medium heat.
- Once the oil is hot, add the onion, garlic, and ginger. Sauté, stirring frequently, for about 4 minutes, until the onions are translucent.
- Add the garam masala, curry powder, and cumin to the pot. Do not stir it right away. Allow the spices to toast with the aromatics for 30 seconds before stirring.
- Add the diced tomatoes and stir. Cook for 5 minutes, until the tomatoes have softened and lost their shape.
- Add the chickpeas, coconut milk, sweet potato, salt, and pepper.
- Stir well and bring the curry to a simmer. Cook for 20-25 minutes or until the sweet potatoes are tender.
- Add the lime juice (if using) and season to taste with salt and pepper.
- Serve the curry hot with brown rice or vegan naan and garnish with fresh cilantro.
Notes
For extra creaminess, mash a few chickpeas into the sauce while it simmers. Adjust spice levels to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 11g
- Sodium: 1209mg
- Fat: 8g
- Saturated Fat: —
- Unsaturated Fat: —
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg