Description
Sweet Potato Chickpea Curry Bowls are a delightful fusion of creamy sweet potatoes and tender chickpeas enveloped in a spiced coconut curry sauce. This dish is not just comfort food; it’s a vibrant celebration of flavors that will warm your heart and impress your guests. Perfect for cozy dinners or special gatherings, these bowls are easy to make and endlessly customizable, ensuring everyone can enjoy a delicious, nutritious meal.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and diced
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400ml) full-fat coconut milk
- 2 tbsp yellow curry powder
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 2 cups spinach or kale, chopped
- Juice of 1 lime
- Fresh cilantro or parsley, for garnish
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by peeling and dicing the sweet potatoes and rinsing the chickpeas.
- In a large pot over medium heat, sauté minced garlic and grated ginger in olive oil until fragrant (1-2 minutes).
- Add diced sweet potatoes and yellow curry powder; stir to coat evenly. Cook for another 3-5 minutes until slightly softened.
- Pour in the coconut milk and add the chickpeas. Stir well and bring to a gentle simmer.
- After 15-20 minutes of simmering, add chopped spinach or kale until wilted (about 2 minutes).
- Remove from heat, squeeze lime juice over top, and garnish with fresh cilantro or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 420
- Sugar: 8g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg