Chickpea & Sweet Potato Curry
A nourishing, one-pot plant-based curry perfect for weeknights.
Feb 12, 2025
Heat oil
in a large pot over medium heat. Sauté onion for 2–3 minutes until soft.
Add garlic, ginger, curry powder, and cumin. Cook for 1 minute until fragrant.
Stir in diced sweet potato, chickpeas, coconut milk, and broth.
Bring to a boil,
then reduce heat and simmer for 20–25 minutes, or until sweet potatoes are tender.
Season with salt, pepper, and a squeeze of lime if desired.
Serve hot
over rice or with naan. Garnish with fresh cilantro.
Nutritional facts
Ingredients
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tbsp grated ginger
2 tsp curry powder
1 tsp ground cumin
1 medium sweet potato, peeled and diced
1 can (400g) chickpeas, drained and rinsed
1 can (400ml) coconut milk
1 cup vegetable broth (or water)
Salt & pepper to taste
Juice of ½ lime (optional)
Fresh cilantro, rice, or naan for serving
