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One-Pan Chickpea and Sweet Potato Coconut Milk Curry

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A comforting and flavorful one-pot meal featuring creamy coconut milk, nutritious chickpeas, and sweet potatoes, perfect for any night of the week.

Ingredients

Scale
  • 1 can chickpeas, drained and rinsed
  • 1 medium sweet potato, peeled and diced
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish (optional)

Instructions

  1. Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
  2. Stir in the curry powder and ground ginger, allowing the spices to bloom for about a minute.
  3. Add the diced sweet potato and chickpeas, stirring to combine.
  4. Pour in the coconut milk and bring to a gentle simmer.
  5. Cover the pan and let it cook for 15-20 minutes, until sweet potatoes are tender.
  6. Season with salt and pepper to taste before serving.
  7. Garnish with fresh cilantro and serve hot.

Notes

For deeper flavor, let the curry simmer an extra few minutes. You can store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/one-pan-chickpea-sweet-potato-coconut-curry/

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