Sweet Potato Curry with Chickpeas

Recipe Details

Sweet Potato Curry with Chickpeas

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 335kcal

Cost: $12

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Course: Dinner, Main

Cuisine: Indian, Vegan

Keyword: chickpea curry, one-pot meal, sweet potato curry, Sweet Potato Curry with Chickpeas, vegan dinner

Ingredients

2 tablespoons vegetable oil For sautéing
3 large cloves garlic minced Adds aroma
1 tablespoon fresh ginger minced Gives a zesty flavor
3 tablespoons red curry paste Vegan friendly for a rich flavor
½ teaspoon ground turmeric Adds warmth and color
2 medium sweet potatoes peeled and chopped into ½-inch chunks Natural sweetness and texture
13.5 ounces full-fat coconut milk Rich and creamy base
½ cup water To adjust the consistency
15 ounces chickpeas drained and rinsed Protein-packed
1 teaspoon salt For seasoning
¼ teaspoon black pepper Adds mild heat
4 cups baby spinach or kale (Leafy greens for added nutrition)
1 tablespoon granulated sugar Optional, for a hint of sweetness
2 tablespoons fresh lime juice Brightens the curry

For Serving:

Cooked rice To complement the curry
Chopped fresh cilantro or basil Adds freshness and color

Directions

Heat the oil in a large skillet over medium heat. Once hot, add the garlic and ginger and sauté, stirring often, for 1-2 minutes.
Stir in the red curry paste and turmeric, then pour in the coconut milk and water. Stir well to combine and scrape any bits stuck to the pan.
Add the sweet potatoes, chickpeas, salt, and pepper to the skillet. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the sweet potatoes are fork-tender.
Stir in the baby spinach, sugar (if using), and lime juice. Cook until the spinach has wilted, then remove from heat. Serve the curry over cooked rice, topped with cilantro or basil.

Notes

Customize this dish with your choice of greens or substitute chickpeas with cauliflower or broccoli. Serve it with rice and fresh herbs for extra flavor!

Nutrition