Description
A warm, spicy vegetarian stew featuring chickpeas and sweet potatoes, balanced with fresh avocado and cilantro.
Ingredients
- 1 Avocado
- 1 bunch Cilantro, fresh
- 2 cloves Garlic
- 1 tbsp Ginger
- 1 Lime, wedges
- 1 Onion
- 2 medium Sweet potatoes
- 2 cups Rice or quinoa, cooked
- 2 tbsp Curry powder
- Salt and pepper to taste
- 2 tbsp Olive oil
- 1 tsp Cumin
- 1 can Chickpeas
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic, ginger, and chopped sweet potatoes, cooking for about 5 minutes.
- Sprinkle in curry powder and cumin, stirring to combine.
- Add the chickpeas and coconut milk (if using) and bring to a simmer.
- Season with salt and pepper, and cook until sweet potatoes are tender, about 15–20 minutes.
- Serve over cooked rice or quinoa, topped with avocado and fresh cilantro, with lime wedges on the side.
Notes
For a creamier version, add coconut milk. Adjust spices and toppings to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Portuguese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg
Keywords: chickpea, vindaloo, vegan, stew, Indian, spicy