One-Pot Coconut Sweet Potato Curry With Chickpeas
This Sweet Potato Curry is a one-pot, easy, and healthy meal that is rich in flavor and delicious served over rice or with naan bread!
Ingredients
- 2 tablespoons olive oil
- 2 medium sweet potatoes, peeled and diced
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 teaspoon fresh ginger, minced
- ½ onion, diced
- 1 (14.5) ounce can diced tomatoes
- 1 (13.5) ounce can full-fat coconut milk
- 1 cup vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 teaspoons coconut sugar
- 1 ½ teaspoons curry powder
- 1 (15.5) ounce can chickpeas, drained and rinsed
Instructions
- In a large pot, heat olive oil over medium heat and add diced sweet potatoes and carrots. Saute for 5 minutes.
- Reduce heat to medium-low and add garlic, onion, and ginger. Saute for approximately 2 minutes.
- Stir in diced tomatoes, coconut milk, vegetable broth, salt, garlic powder, coconut sugar, and curry powder. Cover and allow to simmer for 10 minutes. Turn heat off.
- Use an immersion blender to blend the curry until mostly smooth.
- Lastly, stir in chickpeas.
- Serve curry warm over rice or with roti, naan, or pita bread.
Calories: 490kcal, Carbohydrates: 51g, Protein: 11g, Fat: 30g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 1069mg, Potassium: 1039mg, Fiber: 10g, Sugar: 10g, Vitamin A: 18849IU, Vitamin C: 16mg, Calcium: 138mg, Iron: 7mg
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