This one-pot chickpea sweet potato curry is cosy, comforting, and perfect for meal prep! It's packed with flavour, and comes together in 30 minutes!
Course Main Course
Cuisine Indian, vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 491kcal
Author Shivani Raja
Ingredients
2tspSunflower Oil
¼Red Onionfinely diced
1Red Pepperfinely diced
2cloves Garlicfinely diced
½tspCumin Seeds
¼tspMustard Seeds
3Sweet Potatoespeeled and diced into 1 inch chunks
2 x 400gtinsChickpeaswashed and drained
⅓headBroccolibroken into florets
1tspSalt
¼tspChilli Powderor more/less to preference
½tspTurmeric
¼tspGround Cumin
¼tspGround Coriander
½ can/ 200ml Coconut MilkFull-fat or light
Instructions
Add the oil, onion, pepper, garlic, cumin seeds and mustard seeds to a large pot over medium heat. Cook until the onions are soft and the seeds begin to crackle.
Add the chopped sweet potatoes to the pot along with 1 cup water. Cook for 5-10 minutes until the sweet potatoes begin to soften.
Add the chickpeas, broccoli, salt, chilli powder, turmeric, ground cumin, ground coriander, and coconut milk to the pot. Stir well then cover and simmer for 10 minutes or until everything is cooked through. Serve hot with fluffy rice!
Notes
The curry will keep in an airtight container in the fridge for 3-4 days. You can reheat it in the microwave or stovetop - ensure it is hot before serving.