By Nathan Haskins
Heat 2 tablespoons of olive oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and curry powder to the pan, and sauté for another minute until fragrant.
Add the diced sweet potato to the pan, stirring well to coat with the curry mixture.
Pour in the light coconut milk and bring the mixture to a simmer. Cover the pan and cook for 10 minutes, until the sweet potato is tender.
Stir in the cooked chickpeas, and season with salt and pepper to taste. Allow to cook for another 5 minutes to heat through.
Serve the curry over the cooked basmati rice. Garnish with chopped cilantro before serving.
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This Vegetarian Dinner Curry recipe is ready in 35 minutes and features cooked chickpeas, diced sweet potato, light coconut milk and other delicious ingredients. Contains 380 calories total.
Heat 2 tablespoons of olive oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and curry powder to the pan, and sauté for another minute until fragrant.
Add the diced sweet potato to the pan, stirring well to coat with the curry mixture.
Pour in the light coconut milk and bring the mixture to a simmer. Cover the pan and cook for 10 minutes, until the sweet potato is tender.
Stir in the cooked chickpeas, and season with salt and pepper to taste. Allow to cook for another 5 minutes to heat through.
Serve the curry over the cooked basmati rice. Garnish with chopped cilantro before serving.
Calories per Serving: 380
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