Description
A flavorful and hearty Sweet Potato and Chickpea Curry that combines aromatic spices with creamy coconut milk for a comforting vegan and gluten-free meal. Perfectly balanced with tender sweet potatoes, protein-packed chickpeas, and a hint of lime, this dish is ideal for a wholesome dinner served over rice or with naan.
Ingredients
Scale
Base Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Spices and Aromatics
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Liquids and Vegetables
- 1 (14 oz) can full-fat coconut milk
- 1 cup vegetable broth
- 2 medium sweet potatoes, peeled and cubed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes
Finishing Touches
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil and sauté onions: In a large pot over medium heat, warm the coconut oil. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant to build the curry’s aromatic base.
- Incorporate spices: Add the red curry paste, ground cumin, turmeric, paprika, and optional cayenne pepper. Stir frequently and cook for 1–2 minutes to bloom and release the flavors of the spices.
- Add liquids and vegetables: Pour in the coconut milk and vegetable broth, then add the cubed sweet potatoes, chickpeas, and diced tomatoes. Stir everything together to combine.
- Simmer the curry: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, or until the sweet potatoes are tender and the sauce has thickened to your liking.
- Season and finish: Stir in the lime juice and season with salt and pepper to taste. Remove from heat once everything is well blended and flavorful.
- Serve and garnish: Ladle the curry into bowls and garnish with fresh cilantro. Optionally, serve with lime wedges on the side for an extra zesty touch.
Notes
- This curry pairs wonderfully with basmati rice or warm naan bread for a complete meal.
- For added nutrition, stir in a handful of fresh spinach during the last few minutes of cooking to wilt it gently into the curry.
- Leftovers keep well for up to 4 days when stored in an airtight container in the refrigerator, and flavors often deepen the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 10g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
