Chickpea and Sweet Potato Coconut Curry

Packed with protein and flavor, this dish is perfect to prepare during a busy week with minimal time for cooking!

Prep time: 15 minutes
Cook time: 40 minutes


  • 2 tablespoons olive oil
  • 1/2 onion, finely diced
  • 1/2 bell pepper, seeded and diced
  • 1 clove garlic, minced
  • 2 teaspoons ginger, peeled and grated
  • 2 teaspoons curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly grounded black pepper
  • 1 plum tomato, small diced
  • Half of 13- to 15-ounce can coconut milk
  • One 15-ounce can chickpeas, drained and rinsed
  • 1 large sweet potato, peeled, cut into 1/2 inch cubes
  • 1 cup cooked long grain white rice for serving
  • 1/4 cup roasted and salted cashews, for garnish
  1. Heat the olive oil in a large sauté pan over medium-high heat
  2. Add the onion, bell pepper, garlic, and ginger
  3. Cook until the onion is tender, 4-5 minutes
  4. Add the curry powder, salt, and pepper and cook an additional minute
  5. Add the tomato and coconut milk, mix to combine
  6. Add the chickpeas and sweet potatoes
  7. Bring to a boil then lower the heat to a simmer
  8. Cover and cook until the sweet pototates are tender, 25-30 minutes

Serve over white rice and garnish with cashews and enjoy!

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