Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 2 tbsp olive oil
- 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 turmeric; cook for 1 minute.
- Add diced sweet potatoes and cook for 5 minutes, stirring occasionally.
- Pour in coconut milk and bring to a simmer.
- Add chickpeas, salt, and pepper; simmer until sweet potatoes are tender, about 15 minutes.
- Garnish with fresh cilantro and serve hot with rice or bread.
Notes
- Adjust spice levels according to taste.
- Serve with steamed rice or warm naan bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg