Go Back
–+ servings
Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry: Cozy Comfort in a Bowl

Enjoy this Sweet Potato and Chickpea Curry that's both comforting and easy to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups rolled oats use gluten-free oats for dietary needs
  • 1 cup creamy peanut butter chunky varieties can make cookies crumble
  • 1/2 cup honey or maple syrup; agave syrup is a great vegan substitute
Flavor Ingredients
  • 1/2 cup cocoa powder consider Dutch-processed for a smoother taste
  • 1 teaspoon vanilla extract choose pure vanilla for the best results

Equipment

  • Large mixing bowl
  • Medium Saucepan
  • spatula
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Combine 2 cups of rolled oats, 1/2 cup of cocoa powder, and a pinch of salt in a large mixing bowl.
  2. In a medium saucepan, add 1 cup of creamy peanut butter and 1/2 cup of honey, gently heat over low flame.
  3. Once smooth, stir in 1 teaspoon of pure vanilla extract.
  4. Pour the peanut butter mixture over the dry ingredients and mix until fully combined.
  5. Scoop out spoonfuls, shape into rounds, and refrigerate for at least 30 minutes.
  6. Serve chilled or at room temperature.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 50mgPotassium: 120mgFiber: 2gSugar: 8gCalcium: 1mgIron: 4mg

Notes

These cookies can be customized with chocolate chips or dried fruits. Refrigerate for up to 1 week or freeze for longer storage.

Tried this recipe?

Let us know how it was!