Spiced Sweet Potato and Chickpea Curry with Coconut Basmati Rice and Cool Cucumber Salad

A fragrant and vibrant vegetarian curry featuring tender sweet potatoes and hearty chickpeas in a creamy coconut broth, paired with aromatic coconut basmati rice and a refreshing cucumber and tomato salad.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 4
• Cuisine: Jamaican
• Difficulty: Easy
• Cost: $3.83/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• healthy
• quick
• comfort food
• sweet
• savory
• fresh

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 piece fresh ginger (1 inch, grated)
• 2 tablespoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 sweet potato (large, peeled, cut into 0.5-inch cubes)
• 1 red bell pepper (cored, diced)
• 13.5 fluid ounce coconut milk (light)
• 1 cup vegetable broth
• 15 ounce chickpeas (rinsed, drained)
• 0.25 cup fresh cilantro (chopped)
• 1.5 cup basmati rice (uncooked)
• 2.5 cup water
• 0.25 cup shredded coconut (unsweetened)
• 1 cucumber (large, thinly sliced)
• 2 Roma tomatoes (diced)
• 1 tablespoon lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. First, prepare the coconut basmati rice. In a medium saucepan, combine the 1 1/2 cups basmati rice, 2 1/2 cups water, 1/4 cup shredded coconut, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. While the rice cooks, prepare the curry. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the 1 medium yellow onion and cook for 5 minutes until softened.
3. Stir in the 3 cloves garlic and 1 inch fresh ginger. Cook for 1 minute until fragrant. Add the 2 tablespoons curry powder, 1 teaspoon ground cumin, and 1/2 teaspoon ground turmeric. Cook for another minute, stirring constantly.
4. Add the 1 large sweet potato, 1 red bell pepper, 1 can light coconut milk, and 1 cup vegetable broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the sweet potatoes are tender.
5. Stir in the 1 can chickpeas (rinsed and drained) and 1/4 cup fresh cilantro. Cook for another 5 minutes to heat through. Taste and adjust seasoning with salt and black pepper as needed.
6. Prepare the cool cucumber salad: In a medium bowl, combine the 1 large cucumber, 2 Roma tomatoes, and 1 tablespoon lime juice. Season with salt and black pepper to taste. Gently toss to combine.
7. Fluff the coconut basmati rice with a fork. Serve the sweet potato and chickpea curry over the coconut basmati rice, with a side of the cool cucumber and tomato salad. Garnish with additional fresh cilantro if desired.

Notes

For a bit of extra heat, add a pinch of red pepper flakes along with the curry powder. This curry also freezes well, making it a great option for future meals.

Nutrition (per serving)

• Calories: 520
• Protein: 18 g
• Carbohydrates: 80 g
• Fat: 15 g
• Fiber: 15 g
• Sodium: 480 mg
• Saturated Fat: 8 g
• Sugar: 12 g