Sweet Potato Chickpea Curry
Sweet Potato Chickpea Curry is a rich coconut curry broth enhanced with vibrant spices and veggies for a nutritious, protein-packed meal. You will not miss the meat in this flavorful Thai and Indian-inspired vegetarian recipe!
Ingredients
- 1 Onion
- 4 cloves Garlic
- Kosher salt
- 1 tbsp Garam masala
- 2 tsp Ginger
- 1/2 tsp Chili powder
- 1 tbsp Red curry paste
- 6 oz Tomato paste, can
- 29 oz Chickpeas/garbanzo beans, can
- 13.5 oz Coconut milk, can
- 28 oz Crushed tomatoes, can
- 1 cup Vegetable stock
- 2 Sweet potatoes, cubed (about 2 1/2 cups)
- 3 tbsps Heavy cream, optional
- Olive oil
Instructions
- Drizzle olive oil in a large pot over medium heat. Add onions and garlic and saute until fragrant, about 3-5 minutes. Sprinkle with a dash of salt.
- Add garam masala, ginger, chili powder, red curry paste, and tomato paste. Continue to cook for 4-5 minutes, until everything has thickened.
- Add chickpeas, coconut milk, crushed tomatoes, vegetable stock, and sweet potatoes to the pot and stir together. Bring to a boil then reduce heat to low, cover with a lid, and simmer for 30 minutes.
- Stir in heavy cream, optional. Serve with rice and my rosemary garlic butter naan.
Nutrition
Calories: 402kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
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