Vegan Sweet Potato and Chickpea Curry
Ingredients:
- 2 tablespoons coconut oil or vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- ONE can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk (full fat)
- 1 tablespoon curry powder
- ONE teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Cooked rice or naan for serving
- Instructions:
- In a large pot or skillet, heat the coconut oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Add the curry powder, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Stir to coat the onions and spices.
- Add the cubed sweet potatoes and chickpeas to the pot, stirring them into the spice mixture.
- Pour in the diced tomatoes (with their juices) and coconut milk. Mix everything well and bring the mixture to a gentle simmer.
- Cover the pot and let the curry simmer for about 20-25 minutes, or until the sweet potatoes are tender.
- Season the curry with salt and pepper to taste.
- Serve the Vegan Sweet Potato and Chickpea Curry over cooked rice or with warm naan bread.
- Garnish with fresh cilantro leaves before serving.
- Nutrition Facts (per serving, based on 4 servings without rice or naan):
- Calories: ~330
- Total Fat: 19g
- Saturated Fat: 14g
- Total Carbohydrates: 33g
- Dietary Fiber: 8g
- Sugars: 9g
- Protein: 8g
