30-Minute Healthy Sweet Potato Curry with Chickpeas
This sweet potato curry is comfort food made easy! Creamy, flavorful, and ready in just 30 minute with canned chickpeas, coconut milk, and loads of veggies all simmered together in one pot! It’s a healthy curry recipe that’s simple enough for weeknights but delicious enough that you’ll crave it again and again, especially if you pair it with rice on the side!
Servings 4
Calories 360kcal
Equipment
- 1 Large pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves of garlic minced
- 1 tbsp ginger minced
- 1 sweet potato diced
- 1 bell pepper diced
- 2 large carrots diced
- 540 ml canned chickpeas
- 796 ml diced tomatoes no salt added
- 1 can coconut milk
- 1.5 tbsp curry powder
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Add the olive oil, diced onion, minceg garlic and ginger to a large pot and sauté over medium heat for about 5 minutes, until the onion is translucent.
- Add the diced sweet potato, bell pepper, carrots, chickpeas, diced tomatoes, coconut milk, curry powder, salt and pepper. Increase the heat to bring the curry to a low boil, add the cover, then reduce the heat back down to low to simmer the curry for 20-25 minutes, or until the sweet potatoes are fork tender.
- If you're serving with rice, now is the time to make it! Once the sweet potatoes are fork tender, serve the curry and enjoy!
Notes
Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Serving: 0.25of the recipe | Calories: 360kcal | Carbohydrates: 40g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Sodium: 800mg | Fiber: 8g
