Sweet Potato and Chickpea Curry |

sweet potato and chickpea curry 2 – Health, Kids

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This wholesome, comforting sweet potato and chickpea curry is crave-worthy and scrumptious. You can whip it up in just 40 minutes and you will finish up with a amazing dinner that will preserve you warm and happy. Naturally gluten-absolutely free and vegan as well!

sweet potato and chickpea curry in a white bowl served with rice

Sweet Potato and Chickpea Curry is warm, spicy, and packed with detoxifying nutrients. It’s a super simple one particular pot curry that is hearty, scrumptious and wholesome for you as well!

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This recipe has come to be a common weeknight meal in our household. Everyone in my household loves it, and we’re more than content to consume it a number of instances a month.

In addition to a tasting astounding, chickpea vegan curry is loaded with nutrients from the infant spinach, chickpeas, onions, bell peppers, sweet potatoes, corn, carrots, celery, and crushed tomatoes.

It does not even need a ton of spices to create flavor. Garlic, ginger, salt, and curry powder do the trick.

The greatest component is, this chickpea and sweet potato curry tends to make eight servings, so you can commonly feed your household at least two meals if not more. 

Just 10 minutes to prep, then permit to cook for 30 minutes in one particular pot. Easy and hardly any clean up! It’s also super customizable with any veggies you have on hand. It also tends to make for tasty leftovers!

This really is a recipe that is layered with tons of flavor, it is wholesome comfort meals at its greatest!

How To Make Sweet Potato and Chickpea Curry

Tools and Equipment You’ll Need

Recipe Ingredients and Notes

sweet potato and chickpea curry ingredients

Sweet Potatoes: You’ll want 2 medium sized sweet potatoes, reduce into little cubes.

Onions, Garlic and Ginger: I suggest fresh garlic and ginger for maximum flavor in this recipe!

Veggies: I made use of bell peppers, corn, carrots, celery, and infant spinach, but you can use what ever veggies you have on hand!

Tomatoes: Canned tomatoes are great in this recipe. They save you prep time and are commonly canned when they are in season, creating them super flavorful!

Curry Powder: One of the primary factors this vegan chickpea curry with sweet potatoes has so substantially flavor! The greatest curry powder I have identified on the industry today is Simply Organic Curry Powder – just a couple tablespoons of that one particular spice tends to make this dish taste like it is been constructing flavors all day lengthy. This curry powder has the great balance of warm spices, sweet spices and a tiny bit of heat – I appreciate it!

Coconut Milk: I made use of light coconut milk to get the creamy consistency of curry without having all of the fat and calories!

Step by Step Instructions

Step 1: Heat a massive pot more than medium heat. Add the olive oil, onion, carrots, celery, and bell peppers. Saute for 8 minutes, generally stirring till the onions are translucent. 

veggies sauteeing in a pan

Step 2: Add the garlic, ginger, corn, spinach or infant kale, and curry powder—Cook for 2 minutes. 

veggies sauteeing in a pan

Step 3: Add in the rest of your components. 

cooked chickpeas added to pan

Step 4: Bring to a boil, lessen to simmer. Cover and cook for 30 minutes till the sweet potatoes are tender. 

chickpea curry in a saute pan

What Makes This Sweet Potato Chickpea Curry Healthy?

  • Fiber and Protein: Each serving of this vegan chickpea curry is loaded with 9 grams of protein and 9 grams of fiber.
  • Vitamins and Minerals: An undeniable explanation to consume this chickpea curry recipe is the truth that it is loaded with lots of vitamins and minerals. Iron, manganese, B vitamins, Vitamin C, and numerous other nutrients in this recipe are worth consuming routinely. 
  • Low Calorie: Eating foods that preserve you complete is a excellent way to protect against oneself from munching on unhealthier foods later. This sweet potato chickpea curry recipe will preserve you feeling happy, for only 250 calories per serving! It’s excellent to consume for lunch or as an simple dinner selection. 

Will Kids Enjoy This Sweet Potato Curry?

Oh yes! Kids are generally excited to consume this sweet potato curry recipe. Due to the organic sweetness of the corn, carrots, and sweet potatoes, kids commonly are drawn to this meal. If your children are sensitive to curry flavors, just use much less of the curry powder in their portion and add more to your portion!

sweet potato and chickpea curry in a white bowl served with rice

Recipe FAQs

What Do I Serve With Chickpea Vegan Curry?

You can serve this sweet potato chickpea curry with fairly substantially something you want.
We like to serve this curry alongside a complete wheat flatbread or naan bread, brown rice or quinoa, a hearty salad, or we just consume it plain. One of the issues we like to do is to take some kind of bread and dip it into the chickpea curry. It’s actually scrumptious and adds to how comforting it is. 

Can I Use Frozen Spinach?

Yes, you can use frozen spinach to make this dish. I’d suggest thawing it and laying it on a paper towel to get any added water out of the spinach. That way the water in the frozen spinach will not water down the flavors of this dish!

How to Store and Keep Sweet Potato Curry?

Once this sweet potato and chickpea curry has cooled, transfer it to an airtight container and retailer it in the fridge. It will preserve for up to 4-5 days in the refrigerator. To freeze, transfer the sweet potato curry to an airtight freezer secure and microwave secure container. Place it in the freezer. It will preserve for up to 3- 4months in the freezer.

Recipe Variations

This sweet potato chickpea curry is currently vegan and gluten absolutely free, but right here are some of our favourite variations for this dish:

  • Use distinctive veggies: This recipe tastes excellent with any veggies! Just make confident you have the sweet potatoes + chickpeas and you are all set to add in any veggies you have on hand.
  • Make it creamier: This recipe calls for light coconut milk, but for an even more creamy curry, use complete fat coconut milk.
  • Make it spicier: If you like spicy meals, really feel absolutely free to add a pinch of crushed red pepper flakes or cayenne pepper to this chickpea vegan curry. Remember, if you are serving it to children and adults, reserve the spicy-spices for the adult portions!
  • Add more protein: While this recipe currently has a very good quantity of plant protein, if you want even more protein, I suggest adding in some tofu crumbles to this recipe!
  • Use lentils rather of chickpeas: Lentils would taste excellent in this recipe! Red lentils would pair nicely with the sweet potatoes. They also make a excellent substitution if you just do not have any chickpeas on hand.

Top Tips For Making Sweet Potato and Chickpea Curry

  • If you haven’t made use of can coconut milk generally, preserve in thoughts that from time to time that separates into layers although it is in the can. That is fully regular and all the things is fine. You can use a whisk to blend the milk back collectively and it will be great. 
  • Dice the sweet potatoes roughly the exact same size, and reduce them into little cubes, so they cook evenly and promptly.
  • All curry powders differ in intensity and heat. If you are working with a distinctive brand of curry powder than the one particular I described, make confident to taste your curry powder and the sweet potato curry itself although you are cooking to make confident it does not get as well spicy and the flavors stay balanced.
  • Store in the fridge for up to 4-5 days, or in the freezer for up to 3-4 months.
sweet potato and chickpea curry in a white bowl served with rice

Check Out These Other Vegan Dinner Recipes!

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Sweet Potato and Chickpea Curry

This wholesome, comforting sweet potato and chickpea curry is crave-worthy and scrumptious. You can whip it up in just 40 minutes and you will finish up with a amazing dinner that will preserve you warm and happy. Naturally gluten-absolutely free and vegan as well!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course, Soup

Cuisine: Indian, Vegan

Servings: 8 servings

Calories: 250kcal

  • Heat a massive pot more than medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring generally till the onions are translucent.

  • Add the garlic, ginger, corn, spinach/infant kale, and curry powder. Cook for 2 minutes.

  • Add in the rest of your components.

  • Bring to a boil, lessen to simmer. Cover and cook for about 30 minutes till the sweet potatoes are tender.

Top Tips For Making Sweet Potato and Chickpea Curry
  • If you haven’t made use of can coconut milk generally, preserve in thoughts that from time to time that separates into layers although it is in the can. That is fully regular and all the things is fine. You can use a whisk to blend the milk back collectively and it will be great. 
  • Dice the sweet potatoes roughly the exact same size, and reduce them into little cubes, so they cook evenly and promptly.
  • All curry powders differ in intensity and heat. If you are working with a distinctive brand of curry powder than the one particular I described, make confident to taste your curry powder and the sweet potato curry itself although you are cooking to make confident it does not get as well spicy and the flavors stay balanced.
  • Store in the fridge for up to 4-5 days, or in the freezer for up to 3-4 months.

Calories: 250kcal | Carbohydrates: 44.8g | Protein: 9.2g | Fat: 5.4g | Saturated Fat: 2.6g | Sodium: 793.8mg | Fiber: 9.3g | Sugar: 8g



Originally published in pickyeaterblog.com
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