Description
A warm and hearty vegan dish combining sweet potatoes, chickpeas, and coconut milk for a satisfying meal.
Ingredients
Scale
- 2 large sweet potatoes, cubed
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, garlic, and ginger. Cook until the onion is translucent.
- Stir in the curry powder and cumin; cook for another minute until fragrant.
- Add the cubed sweet potatoes and chickpeas to the pot, mixing well to coat in the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Cover and cook for about 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro.
Notes
This dish pairs well with rice, quinoa, or naan bread. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potato, chickpea, curry, vegan, healthy, comfort food