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A creamy, fragrant one-pot curry perfect for a weeknight dinner. Tender sweet potatoes and hearty chickpeas swim in a gently spiced coconut milk broth, creating a comforting and nourishing meal that's naturally low in sodium and full of flavor.
For 4 servings
Sauté the aromatics
Bloom the spices
Simmer the curry
Finish the curry
A creamy, fragrant one-pot curry perfect for a weeknight dinner. Tender sweet potatoes and hearty chickpeas swim in a gently spiced coconut milk broth, creating a comforting and nourishing meal that's naturally low in sodium and full of flavor.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 574.43 calories per serving with 23.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Garnish and serve
Stir in a scoop of unflavored collagen peptides or plant-based protein powder along with the coconut milk. You can also add cubed firm tofu along with the chickpeas.
Use pre-cubed sweet potatoes from the grocery store to save on prep time. A frozen blend of chopped onion, celery, and carrots can also replace the fresh onion.
Ensure the sweet potato cubes are small and cooked until very soft. You can also blend a portion of the curry to make it smoother and less chunky.
Use water instead of vegetable broth and cook dried chickpeas from scratch instead of using canned ones to reduce costs.
Sweet potatoes are an excellent source of beta-carotene, which the body converts into Vitamin A, essential for vision, immune function, and skin health.
Both chickpeas and sweet potatoes provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
This recipe is intentionally low in sodium and saturated fat, making it a great choice for supporting cardiovascular health. The use of spices provides flavor without relying on salt.
Chickpeas are a fantastic source of plant-based protein, which is crucial for muscle repair and building, making this a satisfying and complete vegetarian meal.
Yes, this curry is very healthy. It's packed with fiber from chickpeas and sweet potatoes, rich in vitamins A and C, and uses coconut milk for creaminess instead of heavy cream. Being low in sodium, it's also a great choice for heart health.
One serving (about 1 cup) of this Sweet Potato and Chickpea Curry contains approximately 300-350 calories, making it a satisfying and balanced main course.
Absolutely! Butternut squash, pumpkin, or even regular potatoes would work well as a substitute. Adjust cooking time as needed until the vegetable is tender.
Yes, this curry freezes beautifully. Let it cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
This curry pairs wonderfully with fluffy brown rice, quinoa, or a side of warm naan bread to soak up the delicious sauce. A simple side salad also complements it well.
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