Curried Chickpea Sweet Potato Stew (Under $10!)

Craving a hearty and flavorful meal that’s kind to your wallet? Look no further than this Curried Chickpea Sweet Potato Stew! This recipe is a champion for busy weeknights and budget-conscious cooks, offering a delicious and satisfying meal for under $10.

Warm and Comforting Flavors:

This stew combines the richness of coconut milk with warming curry spices, chickpeas for protein, and tender sweet potatoes for satisfying sweetness. It’s a vegetarian dream, packed with flavor and perfect for a cozy night in.

Why You’ll Love This Recipe:

• Budget-Friendly: Made with readily available and affordable ingredients, this stew is a fantastic option for those looking to save money without sacrificing taste.
• Simple and Quick: This recipe comes together in under an hour, making it perfect for busy weeknights or when you’re short on time.
• Packed with Protein and Vegetables: The chickpeas provide a satisfying amount of protein, while the sweet potatoes and vegetables offer essential vitamins and fiber.
• Healthy and Hearty: This stew is a complete meal in itself, keeping you feeling full and energized without the guilt of heavy ingredients.
• Flavorful and Customizable: The base recipe offers a delicious starting point, but feel free to experiment with different vegetables, spices, or even a splash of lime juice to personalize the flavor profile.

Ingredients (for 4 servings):

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder (or more to taste)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric (optional)
• 1 (15 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can coconut milk (light coconut milk can be used for a lower-fat option)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 large sweet potato, peeled and diced
• 1 cup vegetable broth
• 1 cup chopped spinach or kale (or a combination of both)
• Salt and freshly ground black pepper to taste
• Optional garnishes: chopped fresh cilantro, chopped peanuts, or a dollop of plain yogurt

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

2. Add the curry powder, cumin, and turmeric (if using) and cook for 30 seconds, stirring constantly, to release the aromatics of the spices.

3. Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine.

4. Add the drained and rinsed chickpeas, diced sweet potato, and vegetable broth. Bring to a simmer and cook for 15-20 minutes, or until the sweet potato is tender.

5. Stir in the chopped spinach or kale and cook for an additional 2-3 minutes, or until wilted. Season with salt and freshly ground black pepper to taste.

6. Serve hot, garnished with chopped fresh cilantro, chopped peanuts, or a dollop of plain yogurt (optional).

Tips:

• For a thicker stew, mash some of the cooked sweet potato against the side of the pot before adding the spinach or kale.
• If you don’t have fresh spinach or kale, you can use 1 cup of frozen chopped spinach, thawed and squeezed dry.
• This stew is also delicious served over cooked brown rice or quinoa for an extra boost of whole grains.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Final Thoughts:

This Curried Chickpea Sweet Potato Stew is a testament to delicious and budget-friendly cooking. It’s packed with flavor, protein, and vegetables, making it a perfect choice for a satisfying and healthy meal. So grab your affordable ingredients, fire up the stove, and experience the comforting warmth of this budget-friendly curry!