This curry is bursting with flavor and easy to change up with your favorite veggies. A great dish to make in bulk for meal prep.
Curries are a staple of my diet, and this is one of my favorite varieties! It’s healthy, budget-friendly, protein-packed and easy to make in one pot on the stove or in a slow cooker. It starts with the classic blend of aromatic veggies for Indian-style curries: finely-diced onion, ginger, garlic and jalapeño, sautéed and cooked with cumin, coriander and turmeric.
Feel free to use the recipe as a guide and customize however you see fit. Sometimes I make this with russet potatoes instead, or add cauliflower. You can also add more coconut milk for a saucier curry, or leave it out altogether if you’re not a coconut fan.
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SWEET POTATO & CHICKPEA CURRY
This curry is bursting with flavor and easy to change up with your favorite veggies. A great dish to make in bulk for meal prep.
Ingredients
- 1/2 white onion diced
- 1 jalapeño seeded and minced
- 1 " thumb ginger root minced
- 4 cloves garlic minced
- 1 red bell pepper chopped
- 1 large sweet potato chopped
- 1 15 oz can chickpeas, drained and rinsed
- 1 teaspoon ground cumin*
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- pinch cinnamon
- 1 cup frozen peas
- 1/2 cup water
- 1 13.5 oz can coconut milk
- fresh cilantro to garnish
Instructions
- In a nonstick pan over medium heat, sauté onion, jalapeño, ginger and garlic until caramelized, about 15-20 minutes.
- Add cumin, coriander, turmeric and cinnamon and stir to coat onion mixture. Add a splash of water if necessary.
- Add red pepper, sweet potato potato, chickpeas, water and coconut milk, and bring to a simmer. Cook for 5-7 minutes, until sweet potatoes are tender. Stir in frozen peas, heat through, and serve. This is great over basmati rice with a sprinkle of fresh cilantro.
Notes
*You can substitute in curry powder for the cumin, coriander and turmeric blend.
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