Nutrition >> Chickpea and sweet potato curry

Chickpea and Sweet Potato Curry

Dinner
  • VG | GF | NF
  • Serves 4
Chickpea and Sweet Potato Curry
  • 280 kcals/serving
  • 9g Protein
  • 20g Fat
  • 42g Carb
Chickpea and Sweet Potato Curry
Chickpea and Sweet Potato Curry
Dinner
  • 280kcal
  • 9g Protein
  • 20g Fat
  • 42g Carb

Chickpea and Sweet Potato Curry

  • VG | GF | NF
  • Serves 4

Ingredients

240g canned chickpeas, drained and rinsed

1 large sweet potato, diced

1 onion, finely chopped

2 garlic cloves, minced

1 red chilli, finely chopped

400ml coconut milk

400ml vegetable stock

1 tablespoon curry powder

1 teaspoon ground turmeric

Salt and pepper to taste

Fresh coriander, chopped for garnish

Cooked basmati rice for serving

Method

Step 1

In a large pot, sauté onion, garlic, and red chilli until softened.

Step 2

Add curry powder and turmeric, cook for 1 minute.

Step 3

Stir in diced sweet potato, chickpeas, coconut milk, and vegetable stock.

Step 4

Bring to a boil, then reduce heat and simmer for 20-25 minutes until sweet potato is tender.

Step 5

Season with salt and pepper.

Step 6

Serve over cooked basmati rice.

Step 7

Garnish with fresh coriander.