Made with AI
Chickpea Sweet Potato Curry Quinoa Bowl
45 min 535 kcal per serving Easy
Ingredients
4 Servings
- cooked chickpeas480 g
- sweet potato500 g
- olive oil1 tablespoon
- onion150 g
- garlic9 g
- curry powder15 g
- light coconut milk300 ml
- canned diced tomatoes400 g
- kale120 g
- cooked quinoa300 g
- lemon juice15 ml
Instructions
- 1
Peel the sweet potato and cut it into small, even cubes. Finely dice the onion, mince the garlic, and roughly chop the kale.
- 2
Heat the olive oil in a large pan or pot over medium heat.
- 3
Add the onion and cook for 4–5 minutes, stirring often, until softened and lightly translucent.
- 4
Add the garlic and curry powder. Stir for about 1 minute, until fragrant.
- 5
Add the cubed sweet potato, cooked chickpeas, canned diced tomatoes, and light coconut milk. Stir well to combine.
- 6
Bring the curry to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 15–20 minutes, stirring occasionally, until the sweet potato is tender.
- 7
Add the chopped kale and cook for another 3–5 minutes, until wilted and tender.
- 8
Stir in the lemon juice, then remove the curry from the heat.
- 9
