Enjoy this cozy, creamy curry made with nutrient-dense chickpeas, sweet potato and a simple curry sauce made with the spices you have on hand. Chickpeas are a wonderful source of protein for fullness that lasts, while sweet potatoes bring a host of essential vitamins, minerals and antioxidants to the dish. This fragrant, flavorful meal just happens to be vegan, too!
Enjoy this curry all by itself, or, for a heartier meal, serve with pita or naan bread, or over rice.
One-Pot Chickpea and Sweet Potato Curry
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 25 min | 35 min |
Ingredients
- 1 tablespoon olive oil
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and finely chopped
- 1 teaspoon ground cumin, coriander, chili powder or paprika
- 1 (14 ounce) can diced tomatoes, or 2 large fresh tomatoes, chopped
- 1 (13.5 ounce) can coconut milk
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley (optional, for garnish)
Method
- Heat oil in a large pot over medium heat. Add the chickpeas and sweet potatoes and cook until just tender, about 4-5 minutes.
- Add cumin and cook until fragrant, about 1 minute. Add the diced tomatoes and coconut milk, and bring the mixture to a simmer. Reduce heat to low and cook until sweet potatoes are completely tender and sauce reduces slightly, about 20 minutes.
- Season with salt and pepper to taste. Garnish with parsley if using and serve warm.
- Recipe, photo and video: Dish Works
