Chickpea & Sweet Potato Curry
A coconut milk chickpea and sweet potato curry — folate, iron and fibre from chickpeas, beta-carotene from sweet potato, for fertility nutrition.
Total Time
30 min
Serves
3 people
Calories
320 kcal
Nutrition per serving
Key Pregnancy Nutrients
- Fiber11 g
- Folate180 mcg
Ingredients
- Boiled chickpeas – 2 cups
- Sweet potato, cubed – 1.5 cups
- Onion, chopped – 1
- Tomato puree – 1 cup
- Ginger-garlic paste – 1 tbsp
- Turmeric powder – 1/2 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Coconut milk – 1/2 cup
- Oil – 2 tbsp
- Salt – to taste
Instructions
- 1
Heat oil, sauté onion until golden, then add ginger-garlic paste.
- 2
Add tomato puree and spices; cook until oil separates.
- 3
Add sweet potato cubes and chickpeas with 1 cup water; simmer covered for 12-15 minutes until sweet potato is tender.
- 4
Stir in coconut milk and simmer 5 more minutes.
- 5
Serve with rice or roti.
Nutrition per serving
Key Pregnancy Nutrients
- Fiber11 g
- Folate180 mcg
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