Chickpea and Vegetable Curry Recipe
Looking for a flavorful, nourishing meal that's easy to make and packed with wholesome ingredients? This Chickpea and Sweet Potato Coconut Curry combines tender sweet potatoes, hearty chickpeas, colorful vegetables, and warming spices in a rich coconut milk broth. The result is a comforting one pot meal that delivers bold flavor while providing a variety of nutrients from whole food ingredients.
Whether you're looking for a satisfying plant based dinner, a meal prep favorite, or simply a delicious way to enjoy more vegetables, this curry is a versatile recipe that comes together with simple pantry staples. Serve it over rice for a cozy meal that's as nourishing as it is delicious.
Health Benefits of the Key Ingredients
Chickpeas
Chickpeas are a great source of plant based protein and fiber, helping to promote satiety and support healthy digestion. They also provide important minerals such as iron, magnesium, and manganese.
Sweet Potatoes
Sweet potatoes are rich in beta carotene, which the body converts into vitamin A. They also provide fiber and complex carbohydrates that help support steady energy levels.
Cauliflower
Cauliflower is packed with vitamins, minerals, and antioxidants. It provides fiber for digestive health and contains compounds that help support the body's natural defense systems.
Coconut Milk
Coconut milk creates the creamy texture of this curry while providing healthy fats that contribute to satisfaction and flavor.
Garlic and Ginger
These kitchen staples have been used for centuries in both culinary and traditional wellness practices. They contain naturally occurring plant compounds that support overall health while adding depth and warmth to the dish.
Tomatoes
Tomatoes provide vitamin C and lycopene, an antioxidant that helps protect cells from oxidative stress.
Bell Peppers
Red bell peppers are naturally rich in vitamin C and other antioxidants that help support immune health and overall wellness.
Turmeric
Turmeric contains curcumin, a naturally occurring compound that has been widely studied for its antioxidant properties. It also gives this curry its beautiful golden color.
Coriander, Cumin, and Garam Masala
These traditional spices contribute both flavor and beneficial plant compounds that have long been valued in cuisines around the world.
Ingredients
- 1.5 tablespoons oil
- 4-5 large garlic cloves, chopped
- 1.5 inch ginger, chopped
- 1/2 jalapeño, chopped (optional)
- 1 medium red onion, chopped
- 14.5 oz can diced tomatoes
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 2 cups cauliflower florets
- 1 medium sweet potato, diced
- 15.5 oz can chickpeas, drained
- 1-1.5 cups water
- 13.5 oz can coconut milk
- 1 red pepper, sliced
- 1 tablespoon cilantro, chopped
- 1/2 juice of lime
- 1/4 teaspoon garam masala
Instructions
- Heat oil in a pot on medium heat.
- Add chopped ginger, garlic, jalapeño and onions. Cook for about 3 minutes until the onions soften.
- Add can of diced tomatoes and stir. Cover the pot and let the tomatoes cook for 4-5 minutes on medium heat.
- Remove the lid and add spices and salt to taste. Stir and cook for 1 minute.
- Add cauliflower florets, sweet potatoes and chickpeas. Stir until the veggies and chickpeas are well coated with spices.
- Add water and coconut milk and stir. Cover and cook for 10 minutes, stirring occasionally.
- Add bell peppers and simmer 5 more minutes.
- Add chopped cilantro and squeeze in fresh lime juice. Turn off heat. Sprinkle garam masala. The curry might look thin at this point but it will continue to thicken as it cools down.
- Best served with rice!
