Chickpea & Sweet Potato Coconut Curry
This hearty recipe is cozy, nourishing, and easy to make. Perfect for hormone health and comfort in every bite.
Ingredients
- 1 tbsp avocado oil or olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 (14oz) can diced tomatoes
- 1 (14oz) can chickpeas, drained and rinsed
- 1 cup diced sweet potato (or butternut squash)
- 1 small zucchini, diced (about 1 cup)
- 1 (14oz) can light coconut milk
- 1 tsp salt (adjust to taste)
- 1/2 tsp ground black pepper
- Fresh lime wedges
- Fresh chopped cilantro
- Brown rice or quinoa (optional, for serving)
Instructions
- Heat the oil in a large skillet or Dutch oven over medium-high heat. Sauté the onion in the skillet for a few minutes, until softened. Add the garlic and ginger, and cook for another minute.
- Stir in the tomato paste, curry powder, garam masala, cumin, and turmeric. Cook for about 30 seconds until fragrant.
- Add the diced tomatoes and cook for 2–3 minutes to reduce slightly.
- Stir in the chickpeas, sweet potato, zucchini, and coconut milk. Season with the salt and pepper and bring to a low boil. Reduce heat, cover, and simmer for 15-20 minutes until the sweet potatoes are fork-tender and the curry has thickened.
- Taste and add more salt and pepper, as needed. Serve over brown rice, quinoa, or riced cauliflower topped with fresh lime juice and cilantro.
Notes
Nutrition Information: Recipe yields: 4 servings (without rice), Per serving: Calories: 349, Carbohydrates: 50g, Protein: 11g, Fat: 12g, Saturated Fat: 5g, Fiber: 12g, Sugar: 13g, Cholesterol: 8mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.