Description
Indulge in this comforting Sweet Potato Curry, where creamy coconut milk and rich spices transform sweet potatoes into a delightful dish that satisfies cravings and impresses guests.
Ingredients
Scale
- 3 medium sweet potatoes, peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tbsp curry powder
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
Instructions
- 1. Prep Your Ingredients: Peel and dice the sweet potatoes into bite-sized cubes.
- 2. Sauté the Aromatics: In a large pot over medium heat, add olive oil. Sauté chopped onions and garlic until golden brown, about five minutes.
- 3. Spice It Up: Stir in curry powder and cook for one minute until fragrant.
- 4. Add Sweet Potatoes & Chickpeas: Toss in diced sweet potatoes and drained chickpeas, mixing well to coat with the spices.
- 5. Pour in Coconut Milk: Slowly pour in coconut milk while stirring. Bring to a gentle simmer, cover, and let it cook for 20-25 minutes until sweet potatoes are tender.
- 6. Finish & Serve: Remove from heat and sprinkle with fresh cilantro before serving. Enjoy the curry with rice or naan bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 355
- Sugar: 8g
- Sodium: 360mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Swap sweet potatoes for butternut squash for a different flavor. Add lime juice or fresh herbs to enhance the dish's freshness. Store leftovers in an airtight container for up to five days or freeze for longer storage.