Description
A warm and hearty dish featuring sweet potatoes and chickpeas, packed with flavor from spices and coconut milk. Perfect for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until the onion is translucent, about 3-4 minutes.
- Stir in the curry powder and turmeric, cooking for another minute until fragrant.
- Add the sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir and bring to a boil. Reduce heat and simmer for about 20-25 minutes, until sweet potatoes are tender.
- Season with salt and pepper to taste and serve hot, garnished with fresh cilantro.
Notes
For added flavor, consider a splash of lime juice before serving. You can also adjust the spice level according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg