Description
This Sweet Potato and Chickpea Curry is a quick, wholesome, and budget-friendly meal perfect for busy weeknights. It's packed with flavor and nourishing ingredients.
Ingredients
2 tablespoons Olive Oil
1 large Yellow Onion, chopped
3 cloves Garlic, minced
1 tablespoon Fresh Ginger, grated
1 teaspoon Ground Cumi
1 teaspoon Ground Coriander
1/2 teaspoon Turmeric Powder
1/4 teaspoon Cayenne Pepper (optional)
1 (14.5 ounce) can Diced Tomatoes, undrained
2 medium Sweet Potatoes, peeled and cubed (about 3–4 cups)
1 (13.5 ounce) can Full-Fat Coconut Milk
1 cup Vegetable Broth
2 (15 ounce) cans Chickpeas, rinsed and drained
5 ounces Fresh Spinach
Salt and Freshly Ground Black Pepper to taste
Fresh Cilantro, chopped, for garnish
Lime Wedges, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes
- Add the minced garlic and grated ginger. Sauté for another minute until fragrant
- Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 30 seconds, stirring constantly
- Pour in the can of diced tomatoes and cubed sweet potatoes. Stir to coat the sweet potatoes in the spice mixture
- Add the full-fat coconut milk and vegetable broth. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 15-20 minutes until sweet potatoes are tender
- Stir in the rinsed chickpeas and fresh spinach. Cook for another 2-3 minutes until spinach is wilted
- Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro and lime wedges
Notes
This curry can be made ahead of time and stores well in the fridge for 3-4 days.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg