Chickpea and Sweet Potato Curry
Lazy Chickpea and Sweet Potato Curry cooks in just 20 minutes. Healthy and vegan, with nut-free and oil-free options. Freezer & kid-friendly.
Servings: 5 people
Calories: 346kcal
Ingredients
- 1 tablespoon olive oil or vegetable broth
- 1 medium onion small dice
- 3 cloves garlic minced
- 1 tablespoon minced ginger
- 1 small serrano pepper or jalapeño, seeded and minced (optional)
- 1 medium red bell pepper thinly sliced
- 1 medium sweet potato peeled, cut into ½-inch cubes
- 1 ½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (optional)
- 2 (15-ounce) cans chickpeas drained and rinsed (or 3 cups cooked)
- 1 (14-ounce) can diced tomatoes
- ¾ cup vegetable broth or water, or oat milk, plus more as needed
- ⅓ cup peanut butter or any nut or seed butter
- Fresh lime juice to taste
- Salt to taste
- ⅓ cup chopped cilantro for garnish (optional)
Instructions
- Cook aromatics & veggies: Heat the oil in a large saucepan over medium-high heat. Cook the onion, garlic, ginger, green chili, bell pepper, and sweet potato for about 7 minutes, or until the onion is translucent. Stir frequently.
- Cook spices: Add the cumin, paprika, turmeric, cinnamon, and cayenne. Cook for 1 minute more, stirring constantly.
- Simmer: Add the chickpeas and cook for another minute, stirring constantly. Mix in the diced tomatoes and vegetable broth. Simmer covered for 10 minutes, or until the sweet potato is fork tender, stirring frequently.
- Make peanut cream: Transfer the peanut butter to a small bowl with ⅓ cup water. Mix well until creamy.
- Mix and season: Add the peanut cream to the curry and stir until fully incorporated. Add fresh lime juice and salt to taste.
- For serving: Garnish with cilantro, if using. Serve with rice or naan.
Video
Notes
- Aromatics: Cook your onion, ginger, and garlic with the sweet potato and bell pepper to save time. The flavor is not compromised for this recipe.
- Check for doneness: Cut the sweet potato into ½-inch pieces so it cooks quickly and evenly. The curry is cooked once the sweet potato is fork tender.
- The peanut cream is very delicious. Add more water to make a peanut milk and serve with cookies!
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freeze in a freezer-safe container for up to 3 months.
Nutrition
Calories: 346kcal | Carbohydrates: 50g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 80mg | Potassium: 823mg | Fiber: 12g | Sugar: 9g | Vitamin A: 7448IU | Vitamin C: 49mg | Calcium: 118mg | Iron: 5mg
