Description
A delicious and creamy coconut curry featuring sweet potatoes, chickpeas, and vibrant vegetables, perfect for a comforting meal.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 medium sweet potato, peeled and cubed
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (15 ounces) chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry powder and ground cumin to the pot, stirring well to coat the onions. Cook for another minute to toast the spices.
- Pour in the coconut milk and vegetable broth, stirring to combine. Add the cubed sweet potato and bring the mixture to a simmer.
- Cover and cook for about 10 minutes, or until the sweet potato is tender.
- Stir in the diced red bell pepper, green beans, and chickpeas. Season with salt and pepper to taste.
- Cover and cook for an additional 5-7 minutes until the vegetables are cooked through but still crisp.
- Remove from heat and let cool slightly. Serve warm, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a spicier dish, add a chopped jalapeño or a pinch of red pepper flakes when sautéing the onions.
- To make it a heartier meal, serve over cooked rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg