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–+ servings
Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry: Cozy Comfort in a Bowl

This Sweet Potato and Chickpea Curry is a delicious, hearty dish perfect for dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 cups Rolled Oats For best texture.
  • ½ cup Peanut Butter Or use almond butter for nut-free.
  • ½ cup Honey or Maple Syrup Maple syrup for vegan.
For the Chocolate Flavor
  • ½ cup Cocoa Powder Dutch-processed for enhanced flavor.
  • 1 teaspoon Vanilla Extract Optional but recommended.
For Balance
  • a pinch Salt Enhances sweetness.

Equipment

  • Medium saucepan
  • Baking sheet
  • Parchment Paper
  • Sturdy spatula

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine ½ cup of honey or maple syrup with ½ cup of peanut butter over medium heat. Stir continuously for about 2-3 minutes until well blended and smooth.
  2. Remove from heat and whisk in ½ cup of cocoa powder along with a pinch of salt. Mix thoroughly until the mixture thickens.
  3. Once smooth, stir in 3 cups of rolled oats and 1 teaspoon of vanilla extract. Mix for another 1-2 minutes.
  4. Line a baking sheet with parchment paper. Drop dollops of the mixture onto the sheet, spacing them 2 inches apart. Flatten each mound gently.
  5. Refrigerate for at least 30 minutes until the cookies firm up.
  6. Transfer cookies to an airtight container. Store in the fridge for up to a week.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 10gCalcium: 20mgIron: 1mg

Notes

These cookies are perfect for a quick snack or dessert and should be stored in the fridge for the best texture.

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