Sweet Potato and Chickpea Curry
This mild, sweet curry is filled with sweet potatoes and garbanzo beans and perfect over steamed rice.
Servings 6 servings
Calories 130kcal
Ingredients
- 2 tablespoon vegetable oil
- 1 medium onion diced
- 2 ½ tablespoon curry powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 3 C peeled and diced sweet potatoes
- 1 14.5 oz can coconut milk
- 1 C water
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can chickpeas, rinsed and drained
Instructions
- In a large skillet heat the oil over med-high heat and stir in the spices and onion. Cook about 3 minutes or until very fragrant and the onions have started to soften.
- Add the remaining ingredients to the pan, stir to combine and bring to a boil, reduce heat and simmer for about 20 minutes or until the sweet potatoes are soft. Continue to simmer uncovered until the curry reaches the thickness that you'd like.
- Serve over rice or with flat bread.
Nutrition
Serving: 1serving | Calories: 130kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 140mg | Potassium: 438mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9553IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 3mg