Description
A creamy, plant-based curry combining sweet potatoes, chickpeas, and aromatic spices in a coconut milk base. Naturally gluten-free and dairy-free, this hearty dish balances sweetness and earthy flavors for a satisfying meal.
Ingredients
2 large sweet potatoes, peeled and cubed
15 oz canned chickpeas, drained and rinsed
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
14 oz full-fat coconut milk
1 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tbsp vegetable oil
2 cups low-sodium vegetable broth
Salt to taste
Fresh cilantro or parsley for garnish
Instructions
Heat vegetable oil in a large pot over medium heat
Sauté onion for 3 minutes until golden
Add garlic and ginger, cook for 1 minute
Stir in turmeric, cumin, and curry powder
Add sweet potato cubes and vegetable broth
Bring to a boil, then simmer for 12 minutes
Pour in coconut milk and cooked chickpeas
Simmer 8-10 minutes until potatoes are tender
Adjust seasoning and garnish with fresh herbs
Notes
Can substitute butternut squash for sweet potatoes
Use dried chickpeas cooked 1 hour instead of canned
Add spinach or kale for extra nutrients
Chill leftovers for meal prep or freeze in airtight containers
- Prep Time: 10
- Cook Time: 25
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Stir-Fry
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg