Sweet Potato and Chickpea Curry

I am so excited to share this amazing new recipe with you all! It’s always fun to try new flavors and this recipe is FULL of them. This Sweet potato and chickpea curry is vegan, kid friendly and easy on the wallet. 

Gather the ingredients and let’s get started! 

Start out by peeling and dicing the sweet potato and carrot, then dice the onion and mince the garlic. 

Heat up a large pan or dutch oven over medium heat. Add olive oil and allow it to heat up. Add diced onions and cook for 2-3 minutes until fragrant and translucent. Add garlic and cook for another 1-2 minutes.

Add the rest of the ingredients and bring to a simmer. Cover and cook on low/medium heat for 30 minutes.

Remove from heat, add cilantro and serve over your favorite kind of rice.

YUM! 

Enjoy! 

Ashton

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Print Recipe
Sweet Potato and Chickpea Curry
A delicious, vegetarian dish packed full of nutritious ingredients.
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Instructions
  1. Peel and dice the sweet potato and carrot, then dice the onion and mince the garlic. 
  2. Heat up a large pan or dutch oven over medium heat. Add olive oil and allow it to heat up. Add diced onions and cook for 2-3 minutes until fragrant and translucent. Add garlic and cook for another 1-2 minutes.
  3. Add the rest of the ingredients and bring to a simmer. Cover and cook on low/medium heat for 30 minutes.
  4. Remove from heat, add cilantro and serve over your favorite kind of rice.
  5. *Note- you can substitute heavy cream for coconut milk.
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