Description
A plant-based Indian-inspired curry blending tender sweet potatoes, protein-rich chickpeas, and aromatic spices in a creamy coconut milk sauce. Simple, nutrient-dense, and perfect for meal prepping.
Ingredients
2 large sweet potatoes, peeled and cubed
15 oz canned chickpeas, drained and rinsed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp cooking oil
1 tsp ground turmeric
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp garam masala
1/2 tsp ground ginger
400 ml coconut milk
1 tbsp lemon juice or vinegar (optional)
Fresh cilantro for garnish
Instructions
Heat oil in a large pot over medium heat.
Add chopped onion and sauté for 3 minutes until softened.
Stir in garlic and spices (turmeric, cumin, ginger, salt, pepper) and cook for 1 minute to bloom the spices.
Add sweet potato cubes and chickpeas, stir to coat with spices.
Pour in coconut milk and simmer for 15 minutes until potatoes are tender.
Stir in garam masala and lemon juice (if using) to finish.
Garnish with cilantro and serve warm.
Notes
Sweet potatoes can be substituted with butternut squash.
Use 1.5 cups cooked dried chickpeas if unavailable canned.
Fresh grated ginger can replace ground ginger (use 3 tsp fresh).
Store in an airtight container in the fridge for up to 4 days.
For extra depth, add a splash of coconut cream at serving.
- Prep Time: 10
- Cook Time: 25
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Simmering
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 1200mg
- Fat: 21g
- Saturated Fat: 16g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg