Chickpea and Sweet Potato Curry
A hearty curry with chickpeas and sweet potatoes.
Nutrition per serving
Estimated values per serving.
Ingredients
- 400 grams chickpeas (canned, drained)
- 2 medium sweet potatoes (peeled and cubed)
- 200 milliliters coconut milk
- 1 medium onion (chopped)
- 1 tablespoon ginger (grated)
- 2 cloves garlic (minced)
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 teaspoon salt (to taste)
- 2 tablespoons oil
- 2 tablespoons cilantro (chopped)
Method
- 1
Heat oil in a pan, add onions, ginger, and garlic; sauté until soft.
- 2
Add curry powder and cumin, cook for 1 minute.
- 3
Stir in sweet potatoes and chickpeas, mix well.
- 4
Pour in coconut milk, cover, and simmer until sweet potatoes are tender.
- 5
Season with salt and garnish with cilantro before serving.
Make it fit your blood sugar goals
In the GlucoForager app you can save this recipe, add it to your shopping list, cook it step by step and log your glucose after eating to see how it affects you. Or snap your fridge and get recipes from what you already have.
Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.