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This sweet potato and chickpea curry combines tender sweet potatoes, hearty chickpeas, and a rich coconut milk-based curry sauce, creating a flavorful and nutritious vegan meal that’s perfect for any occasion.
2 large sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt and pepper to taste
2 tbsp vegetable oil
Fresh cilantro for garnish
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in a pot over medium heat, adding a splash of water or coconut milk to loosen if needed. Can also be microwaved.
For extra greens, add spinach, kale, or Swiss chard towards the end of cooking.
If you prefer more heat, add chili peppers or cayenne pepper during cooking.
For additional protein, add tofu or tempeh, or for non-vegan, consider cooked chicken.
Roast sweet potatoes separately for a caramelized flavor if preferred.
Find it online: https://justsosavory.com/sweet-potato-and-chickpea-curry/