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–+ servings
Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry Bliss in 30 Minutes

A delightful Sweet Potato and Chickpea Curry that's quick and easy to prepare, perfect for a nourishing dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups Oats Use certified gluten-free oats
  • 1 cup Nut Butter Almond butter or sunflower seed butter for nut-free
  • 1/2 cup Honey or Maple Syrup Use maple syrup for a vegan option
  • 1 cup Chocolate Chips Can substitute for dark chocolate chunks or dried fruits

Equipment

  • Mixing bowl
  • Baking Sheet
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine the oats, nut butter, honey or maple syrup, and chocolate chips in a large mixing bowl.
  3. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about two inches apart.
  4. Bake the cookies for 10-12 minutes until the edges are golden brown.
  5. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 5mgPotassium: 150mgFiber: 2gSugar: 5gCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to a week. Refrigerate for up to 10 days or freeze for up to three months.

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