Ingredients
Scale
- 2 large sweet potatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced sweet potatoes, curry powder, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes, stirring to coat the vegetables.
- Pour in diced tomatoes and coconut milk, bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until sweet potatoes are tender.
- Stir in chickpeas and cook for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust spice levels by adding more or less curry powder.
- Serve with rice or naan for a complete meal.
- leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Simmering
- Cuisine: Indian-inspired
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg