Sweet Potato & Chickpea Curry

Recipe by Daily Disher

Sweet Potato & Chickpea Curry is a hearty, aromatic dish with tender sweet potatoes, protein-rich chickpeas, and a creamy coconut milk base infused with warming spices.

Course: Main

Cuisine: Indian

Difficulty: Easy

Servings

Prep time

30 minutes

Cooking time

40 minutes

Calories

300 kcal

1 hour 10 minutes

Ingredients

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 inch ginger, grated

1 tablespoon curry powder

½ teaspoon ground cumin

½ teaspoon ground coriander

1 large sweet potato, peeled and diced

400 grams canned chickpeas, drained and rinsed

400 milliliters coconut milk

250 milliliters vegetable stock

2 tablespoons tomato paste

1 teaspoon salt

¼ teaspoon black pepper

¼ cup fresh cilantro, chopped

Directions

Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add curry powder, ground cumin, and ground coriander to the pan, stirring for another minute to release their flavors.

Mix in the diced sweet potato, ensuring it's well coated with the spice mixture. Cook for about 3 minutes.

Pour in the coconut milk and vegetable stock, then bring to a simmer. Cover and cook for 15 minutes.

Stir in the drained chickpeas and tomato paste, then season with salt and black pepper. Simmer for another 10 minutes.

Check sweet potato tenderness. Once soft, remove from heat and stir in the chopped fresh cilantro before serving.

Nutrition Facts

Total number of serves:

4 servings

Calories:

300kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Sweet Potato & Chickpea Curry

Healthy Fact of the Day