Curried Chickpea Sweet Potato Stew (Under $10!)
Budget-Friendly Bliss
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:
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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.
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Add the curry powder, cumin, and turmeric (if using) and cook for 30 seconds, stirring constantly, to release the aromatics of the spices.
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Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine.
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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.
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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.
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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!