Sweet Potato and Chickpea Curry

Name: Sweet Potato and Chickpea Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 large sweet potatoes, cubed; 400g canned chickpeas, drained; 1 large onion, diced; 3 cloves garlic; 1 tsp ginger; 2 tbsp curry paste; 400ml coconut milk; 400g crushed tomatoes; 3 tbsp vegetable oil; fresh coriander and lime to serve

An Australian-style vegetarian curry of sweet potato and chickpeas, simmered in coconut milk and finished with fresh coriander.

Total time

45 min

Prep

10 min

Cook

35 min

Difficulty

easy

Cuisine

Australian

veganvegetariangluten-free

Ingredients

2large sweet potatoes, cubed

400gcanned chickpeas, drained

1large onion, diced

3 clovesgarlic

1 tspginger

2 tbspcurry paste

400mlcoconut milk

400gcrushed tomatoes

3 tbspvegetable oil

fresh coriander and limeto serve

Instructions

Fry onion in oil until golden. Add garlic, ginger and curry paste, cook 2 minutes.

Add tomatoes, coconut milk and sweet potato. Simmer 20 minutes.

Add chickpeas, cook 10 more minutes until sweet potato is tender.

Serve with rice, coriander and lime.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

526

Protein

12.7g

Fat

36.9g

Carbs

42.3g

Fiber

11.8g

Sodium

34mg

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