Coconut-Lime Chickpea Curry
A fragrant curry with chickpeas, sweet potatoes, and a tropical coconut-lime finish. This Indian-inspired vegetarian recipe (vegan, gluten-free), ready in about 40 minutes, pairs Chickpeas, Sweet potato, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) Chickpeas
- 1 cup Sweet potato
- 1/2 cup Coconut milk
- 2 tbsp Lime juice
- 2 cloves Garlic
- 1 tsp Ginger
- 1/4 tsp Red pepper flakes
- 1 tbsp Vegetable oil
- 1/2 tsp Salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Drain and rinse 1 can chickpeas, then dice 1 cup sweet potato into 1/2-inch cubes.
- Step 2: Heat 1 tbsp vegetable oil in a medium pot over medium heat. Add 2 minced garlic cloves and 1 tsp grated ginger, sautéing for 2 minutes until fragrant and golden.
- Step 3: Stir in 1/4 tsp red pepper flakes, 1/2 tsp salt, 1 cup diced sweet potato, and 1 can chickpeas. Cook for 3 minutes to coat vegetables in spices.
- Step 4: Add 1/2 cup coconut milk and 2 tbsp lime juice, then bring to a simmer. Cover and cook for 20 minutes until sweet potatoes are tender, stirring occasionally.
