Looking for a comforting dish that warms both your heart and your taste buds? Dive into the vibrant world of Indian cuisine with our Chickpea Sweet Potato and Kale Curry! This delightful recipe combines the earthy flavors of chickpeas and sweet potatoes with the rich creaminess of coconut milk, all brought to life with aromatic curry spices. Not only is it a feast for the senses, but it also packs a nutritious punch, making it a perfect choice for a wholesome weeknight dinner. Ready to tantalize your palate and impress your family? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained
- 1 large sweet potato, diced
- 2 cups kale, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can coconut milk
- Salt to taste
- 2 tablespoons oil
Instructions
- Begin by gathering all your ingredients: 1 can of chickpeas (drained), 1 large sweet potato (diced), 2 cups of kale (chopped), 1 onion (chopped), 2 cloves of garlic (minced), 1 tablespoon of curry powder, 1 can of coconut milk, salt to taste, and 2 tablespoons of oil.
- In a large pot or deep skillet, heat the 2 tablespoons of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the diced sweet potato and cook for about 5 minutes, allowing it to soften slightly while stirring occasionally.
- Sprinkle the curry powder over the sweet potato mixture, stirring well to combine and coat the vegetables evenly with the spices. Cook for another minute to toast the curry powder.
- Pour in the can of coconut milk, stirring to combine all the ingredients. Bring the mixture to a gentle simmer.
- Add the drained chickpeas to the pot and stir well. Allow the curry to simmer for about 10-15 minutes, or until the sweet potatoes are tender and cooked through.
- Once the sweet potatoes are tender, add the chopped kale to the pot. Stir to incorporate the kale into the curry and cook for an additional 5 minutes, or until the kale has wilted.
- Season the curry with salt to taste, adjusting according to your preference. Stir well to combine.
- Remove the curry from heat and let it sit for a few minutes before serving. This will allow the flavors to meld together.
- Serve the Chickpea Sweet Potato and Kale Curry hot, garnished with fresh herbs if desired, alongside rice or naan for a complete meal.
Tips
- Prep Ahead: To save time, chop your sweet potato and onion in advance. You can store them in the fridge until you’re ready to cook.
- Customize Your Spice Level: If you love a little heat, consider adding some red pepper flakes or a diced chili pepper when sautéing the onions.
- Coconut Milk Alternatives: If you’re looking for a lighter option, you can use light coconut milk or even unsweetened almond milk for a different flavor profile.
- Add More Veggies: Feel free to throw in additional vegetables like bell peppers, carrots, or spinach for extra nutrition and color.
- Serve with Style: Garnish your curry with fresh cilantro or a squeeze of lime juice before serving. It adds a refreshing touch that elevates the dish.
- Make it Ahead: This curry tastes even better the next day! Make a batch ahead of time and store it in the fridge for an easy meal later.
- Pairing Suggestions: Serve your curry with fluffy basmati rice or warm naan bread to soak up all the delicious flavors.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 0mg
