Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 medium sweet potatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk or vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add diced sweet potatoes and cook for 5 minutes, stirring occasionally.
- Mix in curry powder, cumin, turmeric, salt, and pepper; cook for another minute.
- Pour in crushed tomatoes and coconut milk; bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes until sweet potatoes are tender.
- Stir in chickpeas and cook for an additional 5 minutes to heat through.
- Garnish with fresh cilantro before serving with rice.
Notes
- You can substitute coconut milk with plain yogurt for a creamier texture.
- Serve with basmati or jasmine rice for a complete meal.
- Add a squeeze of lime for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian, Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg