Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 can coconut milk
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent.
- Stir in garlic and ginger, cook for 1 minute.
- Add cubed sweet potatoes, curry powder, cumin, paprika, salt, and pepper. Cook for a few minutes to toast spices.
- Pour in diced tomatoes and coconut milk. Bring to a boil.
- Reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
- Add chickpeas, cook for another 5 minutes.
- Garnish with fresh cilantro and serve hot with rice or bread.
Notes
- Adjust spice level by adding chili flakes.
- Serve with basmati rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg