Description
A flavorful chickpea and sweet potato curry cooked in coconut milk with a hint of lime and topped with peanuts and cilantro.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 1 large sweet potato (peeled and cut into 1/2-inch pieces)
- 0 teaspoon salt
- Pinch red pepper flakes
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 30 oz chickpeas (do not drain)
- 14 oz diced tomatoes
- 14 oz full-fat coconut milk
- 1/3 cup creamy peanut butter
- zest from one lime plus 1 teaspoon lime juice
- 1/2 cup dry-roasted peanuts (chopped)
- 1/2 cup fresh cilantro (chopped)
- rice (for serving (optional))
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the onion, sweet potato, salt, and red pepper flakes and cook, stirring frequently, until the onion begins to brown, about 6 to 8 minutes.
- Add the tomato paste and garlic and cook, stirring constantly, for 2 minutes.
- Stir in chickpeas and their liquid, diced tomatoes, coconut milk, and peanut butter. Increase the heat to medium-high and bring to a simmer. Cover, reduce the heat to low, and simmer until the sweet potato is tender, about 15 minutes, stirring occasionally.
- Remove the pot from heat and stir in lime zest and juice. Season with salt to taste. Divide into bowls and top with peanuts and cilantro. Serve with rice, if desired.
Notes
- Feel free to add vegetables of your choice for added nutrition.
- This dish can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg