Ingredients
Scale
- 2 large sweet potatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in garlic, curry powder, cumin, and paprika; cook for 1 minute until fragrant.
- Add diced sweet potatoes and cook for 5 minutes, stirring occasionally.
- Pour in diced tomatoes and coconut milk, season with salt and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until sweet potatoes are tender.
- Stir in chickpeas and cook for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- This curry pairs well with rice or naan bread.
- You can add other vegetables like spinach or bell peppers for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Dairy-Free, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg