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Sweet Potato and Chickpea Curry

A delightful dish that combines the earthy sweetness of sweet potatoes with nutty chickpeas, packed with nutrients and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Gluten-Free, Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can chickpeas, rinsed and drained
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • to taste salt
  • Fresh cilantro for garnish

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in garlic and ginger, cooking for another minute.
  4. Add curry powder, stirring until fragrant.
  5. Add sweet potatoes and chickpeas, mixing well.
  6. Pour in coconut milk and bring to a simmer.
  7. Cook for about 20 minutes or until sweet potatoes are tender.
  8. Season with salt to taste.
  9. Serve hot, garnished with fresh cilantro.

Notes

Perfect for meal prep and retains its flavor for several days in the refrigerator. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.