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French Potato Salad Recipe

French Potato Salad Recipe

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5 from 524 reviews

This Sweet Potato and Chickpea Curry is a cozy, Indian-inspired vegan main course that pairs sweet, tender sweet potatoes and hearty chickpeas in a creamy, fragrant coconut milk sauce. Perfect for meal prep or a filling weeknight dinner, it’s packed with warming spices and comes together in under an hour.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil

Garnish

  • Fresh cilantro, for garnish

Instructions

  1. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to ensure even cooking.
  2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant and just starting to color, being careful not to burn them.
  3. Toast Spices: Sprinkle in the curry powder, turmeric, and cumin. Stir constantly and toast the spices for about 30 seconds to let their aromas bloom and deepen.
  4. Add Main Ingredients: Add the cubed sweet potatoes and chickpeas to the pot. Stir well to ensure the vegetables are evenly coated with spices and aromatics.
  5. Add Liquids and Simmer: Pour in the coconut milk and add enough water to just cover the vegetables (about 1/2 to 1 cup, as needed). Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the sweet potatoes are fork-tender.
  6. Season: Taste and season with salt and pepper to your preference. Stir gently and simmer a couple more minutes to allow flavors to blend.
  7. Finish and Serve: Remove from heat. Garnish with fresh cilantro before serving. Serve hot, ideally with rice or naan if desired.

Notes

  • For deeper flavor, cook dried chickpeas from scratch instead of canned.
  • Be careful not to overcook the sweet potatoes; they should be tender but hold their shape.
  • Prep your vegetables in advance, or use pre-cut sweet potatoes to save time.
  • This curry is delicious the next day and works beautifully for meal prep.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Nutrition

  • Serving Size: 1/4 recipe (about 1.5 cups)
  • Calories: 350
  • Sugar: 8g
  • Sodium: 640mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 9g
  • Protein: 8g
  • Cholesterol: 0mg

Find it online: https://ellarecipe.com/sweet-potato-chickpea-curry/