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One-Pan Chickpea and Sweet Potato Coconut Milk Curry

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A comforting and flavorful one-pan curry made with chickpeas, sweet potatoes, and creamy coconut milk.

Ingredients

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  • 1 can chickpeas, drained and rinsed
  • 1 large sweet potato, peeled and cubed
  • 1 can coconut milk
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a large pan over medium heat. Add onions, garlic, and ginger, sautéing until fragrant.
  2. Stir in the curry powder and cook for another minute, letting the spices awaken and fill your kitchen with warmth.
  3. Add sweet potato cubes and chickpeas to the pan. Pour in the coconut milk and vegetable broth, stirring well to incorporate all the flavors.
  4. Bring the mixture to a simmer and cook until the sweet potatoes are tender, approximately 15-20 minutes.
  5. Season with salt and pepper to taste, adjusting the flavors to your liking.
  6. Serve hot, garnished with fresh cilantro for a pop of color and freshness.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This curry can also be frozen for up to 2 months.

Nutrition

Find it online: https://www.nailzspa.com/one-pan-chickpeas-coconut-milk-curry-sweet-potatoes/

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