Description
A hearty and flavorful curry made with sweet potatoes, chickpeas, and warming spices. This low glycemic index recipe is perfect for meal prep and keeps blood sugar stable without sacrificing comfort or flavor.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp cayenne (optional)
- 1 cup crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup coconut milk (unsweetened)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 2–3 minutes.
- Add garlic, cumin, turmeric, paprika, ginger, cinnamon, and cayenne. Stir for 1 minute until fragrant.
- Add diced sweet potatoes and chickpeas. Stir to coat with the spices.
- Pour in crushed tomatoes, vegetable broth, and coconut milk. Bring to a boil.
- Reduce heat, cover, and simmer for 20–25 minutes or until sweet potatoes are fork-tender.
- Taste and adjust seasoning with salt and pepper.
- Garnish with fresh cilantro before serving. Enjoy over quinoa or with whole grain flatbread.
Notes
For extra fiber, add spinach or kale in the last 5 minutes of cooking.
To lower the fat, use light coconut milk or substitute with unsweetened almond milk and a splash of lemon.
Leftovers keep well in the fridge for up to 4 days and freeze beautifully.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: One-Pot
- Cuisine: Global Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 7g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg