Chickpea Sweet Potato Curry with Coconut Milk Recipe
This Chickpea Sweet Potato Curry with Coconut Milk is a delightful blend of flavors and textures, perfect for a cozy meal. With creamy coconut milk and hearty chickpeas, it’s both nutritious and satisfying.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Ingredients
Scale
- 1 tablespoon coconut oil (or vegetable oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- 1 (14-ounce) can diced tomatoes (with juices)
- 1 (14-ounce) can coconut milk
- 1 large sweet potato, peeled and diced into 1-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups vegetable broth (or water)
- 1 cup fresh spinach (or kale), roughly chopped
- Salt and pepper to taste
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and lightly golden.
- Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
- Sprinkle in the curry powder, ground cumin, ground coriander, and turmeric, and stir well. Toast the spices for 1-2 minutes to release their flavors.
- Add the canned diced tomatoes and coconut milk, stirring well. Let the mixture simmer for 5 minutes until slightly thickened.
- Now it's time to add the diced sweet potato. Pour in the vegetable broth and bring everything to a boil. Reduce the heat and let the curry simmer on low for about 15-20 minutes until the sweet potatoes are tender.
- Add the chickpeas and fresh spinach (or kale) and cook for another 5 minutes until the greens have wilted and the chickpeas are heated through.
- Season the curry with salt and pepper to taste. Serve hot, garnished with fresh cilantro and optional lime wedges.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: A common mistake is not letting the curry simmer long enough. Ensure the sweet potatoes are soft before adding the chickpeas for a consistent texture. You can adjust the ratio of sweet potatoes to chickpeas for a thicker curry, and add fresh chilies or cayenne pepper for more heat.