Name: Creamy Thai Sweet Potato and Chickpea Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cups cooked chickpeas; 4 cloves garlic, minced; 4 cups hot jasmine rice; 2 medium sweet potatoes, peeled and diced into 1-inch cubes; 1 medium yellow onion, finely chopped; 1/2 teaspoon ground turmeric; 1 1/2 cups unsweetened coconut milk; 2 cups fresh diced tomatoes; 2 tablespoons fresh lime juice; 2 tablespoons vegetable oil; 3 tablespoons red curry paste; 2 tablespoons fresh minced cilantro; 1 tablespoon grated fresh ginger; 1/4 teaspoon black pepper; 1 teaspoon salt; 2 cups fresh baby spinach

Chickpea Curry

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This Creamy Thai Sweet Potato and Chickpea Curry, featuring a velvety coconut sauce, is packed with nutritious vegetables and boldly flavored with ginger, garlic, and red curry paste. It's a satisfying and mouthwatering vegetarian spin on a classic curry dish!

Gluten Free

Lactose Free

Vegetarian

Vegan

Beans & Legumes

gram

garbanzo beans

Fresh Vegetables

garlic

Grains & Rice

jasmine rice

sweet potato

yellow onion

Seasonings

ground turmeric

Non Dairy Milk

milliliter

coconut milk

tomato

Juice

lime juice

Oils

vegetable oil

Sauces

red curry paste

fresh cilantro

fresh ginger

black pepper

salt

Baby Spinach

Water

Calories

Carbohydrates

Protein

Trans fatty acids

Manganese

Minerals

Selenium

Vitamin C

Vitamins

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Beta-carotene

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Dietary Folate Equivalents

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

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Creamy Chickpea Curry with Tofu

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Transport your tastebuds to South Asia with our Creamy Indian Coconut Chickpea Curry. This dish is a harmonious blend of warming spices, rich coconut milk and hearty chickpeas, simmered together to create a comforting stew. Serve it over fluffy white rice and garnish with fresh cilantro for a satisfying meal that is both vegetarian and gluten-free.

Creamy Indian Coconut Chickpea Curry

Bring the exotic flavors of Indian cuisine to your kitchen with our express yet sumptuous chickpea and coconut curry. Packed with wholesome chickpeas and creamy coconut milk, this recipe is not only quick but also healthy and vegan-friendly.

Express Creamy Chickpea & Coconut Delight

Our Hearty Sweet Potato and Chickpea Curry is a mouthwatering, one-pot meal that brings together a wonderful blend of flavors. Cooked in rich coconut milk and infused with a perfect spice blend, this curry serves as an ideal make-ahead meal for your busy week.

Hearty Sweet Potato and Chickpea Curry

Experience the flavors of India with this easy Chickpea and Potato Curry recipe perfect for a satisfying vegetarian meal. Using readily available ingredients like canned chickpeas, frozen peas, and ground spices, you'll have a delicious curry in no time. Enjoy with warm whole-wheat naan to savor every last bite.

Easy Chickpea and Potato Curry

Experience a taste of cozy heaven with our Velvety Pumpkin Spice Chickpea Curry! This dairy-free curry balances sweet and savory in a lush blend of fresh spinach, hearty chickpeas, and pumpkin. Our clear and easy instructions will help you deliver this wholesome, flavorful feast in just 25 minutes.

Velvety Pumpkin Spice Chickpea Curry

Indulge in a soothing, aromatic bowl of Tropical Bliss Chickpea Curry, a one-pot delight that brings together the heartiness of chickpeas, the tropical undertones of coconut, and an enchanting medley of spices. Bright finishes of cilantro add an invigorating freshness, served over a fluffy bed of basmati rice.

Tropical Bliss Chickpea Curry

Creamy Thai Sweet Potato and Chickpea Curry

Produce

Pasta, Sauces, Grain

Baking Goods

Dairy

Beverages

Condiment & Toppings

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In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering.

Add chopped onions and diced sweet potatoes to the pan, and cook, stirring occasionally, for about 5 minutes, until vegetables begin to soften and brown slightly.

Reduce the heat to medium and add grated ginger, minced garlic, red curry paste, and ground turmeric. Cook for 2-3 minutes until fragrant and vegetables are evenly coated.

Pour in coconut milk, add fresh diced tomatoes, and cooked chickpeas. Season with salt and black pepper.

Bring the curry to a simmer over medium heat, then reduce the heat to medium-low and let it simmer for 20-25 minutes, until the sweet potatoes are tender and the sauce has thickened.

Add baby spinach, minced cilantro, and fresh lime juice to the curry, stirring until spinach has wilted.

Taste the curry, adding more salt and pepper if necessary.

Serve the curry warm over jasmine rice, garnished with additional cilantro if desired.

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