Creamy Sweet Potato and Chickpea Curry (Easy, Healthy Weeknight Dinner for Busy Moms)
This easy sweet potato and chickpea curry is a healthy, creamy vegetarian dinner perfect for busy weeknights. Budget-friendly, filling, and family-approved.
Servings Prep Time
4people 10 minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
4people 10 minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
  • 2 large sweet potatoespeeled and cubed
  • 1can chickpeasdrained and rinsed
  • 1 onionfinely chopped
  • 3 cloves of garlicminced
  • 1tbsp fresh gingergrated
  • 1can coconut milk
  • 2tbsp curry powder
  • 1tsp turmeric
  • 1tsp cumin
  • Salt and Pepperto taste
  • 2tbsp olive oil
Instructions
  1. Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors. 4.
  4. Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
  5. Pour in the coconut milk and add enough water to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
  6. Season with salt and pepper to taste.

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