Sweet Potato And Chickpea Curry Recipe

July 16, 2023 Post a Comment

Sweet Potato Chickpea Curry Recipe Turning the Clock Back from www.turningclockback.com

Description

If you're looking for a healthy and hearty meal that's easy to make, look no further than this sweet potato and chickpea curry recipe. This vegetarian dish is filled with bold flavors and wholesome ingredients that are sure to satisfy your taste buds and your appetite.

Prep Time

This recipe takes around 10 minutes to prepare.

Cook Time

This recipe takes around 30 minutes to cook.

Ingredients

1 large sweet potato, peeled and cubed
1 can of chickpeas, drained and rinsed
1 onion, chopped
2 cloves of garlic, minced
1 can of diced tomatoes
1 tablespoon of curry powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of ground turmeric
1/2 teaspoon of paprika
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of vegetable broth
1 tablespoon of olive oil
1/4 cup of chopped fresh cilantro

Equipment

A large pot or Dutch oven
A wooden spoon or spatula
A sharp knife
A cutting board

Method

1. Heat the olive oil in a large pot or Dutch oven over medium heat. 2. Add the onion and garlic to the pot and cook for 2-3 minutes until the onion is soft and translucent. 3. Add the sweet potato to the pot and cook for 5-7 minutes until it begins to soften. 4. Add the chickpeas, diced tomatoes, curry powder, cumin, coriander, turmeric, paprika, salt, and pepper to the pot and stir well to combine. 5. Pour in the vegetable broth and bring the mixture to a boil. 6. Reduce the heat to low and let the curry simmer for 15-20 minutes until the sweet potato is tender and the sauce has thickened. 7. Stir in the chopped cilantro just before serving.

Notes

This curry can be served over rice or with naan bread for a complete meal. It can also be made ahead of time and reheated for a quick and easy weeknight dinner.

Nutrition Info

This recipe serves 4 and each serving contains approximately:

Calories: 290
Protein: 10g
Carbohydrates: 50g
Fiber: 11g
Fat: 6g
Sodium: 670mg

Recipe Tips

- To make this dish spicier, add a pinch of cayenne pepper or red pepper flakes. - If you don't have vegetable broth on hand, you can use chicken broth or water instead. - For a creamier curry, stir in a tablespoon of coconut cream or yogurt just before serving. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.