Vegetarian Sweet Potato and Chickpea Curry

4.5
(12)

With a few produce staples and some pantry ingredients, you can cook up this pleasantly spiced curry any day of the week. Serve it over cooked rice or noodles or with Naan, the lovely Indian flatbread.

4
4
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 tablespoon butter

  • 2 cloves garlic, minced

  • 1 tablespoon curry powder

  • ½ teaspoon ground ginger

  • 2 carrots, sliced

  • 1 large sweet potato, peeled and cut into cubes

  • 1 sweet red pepper, chopped

  • 1 cup reduced-sodium ready-to-use vegetable broth

  • 2 tablespoons all-purpose flour

  • 1 cup 10% or 18% cream

  • 1 (19 ounce) can chickpeas, drained and rinsed

  • 1 cup frozen green peas, thawed

  • 1 pinch Salt

  • ½ cup plain yogurt

  • 1 Lime wedges

Directions

  1. In a pot, melt butter over medium heat. Add garlic, curry powder and ginger and saute for 30 sec or until softened. Add carrots, sweet potato and red pepper and saute for about 5 min or until carrots start to soften.

  2. Stir in broth and 1/2 tsp (1 ml) salt. Increase heat to high and bring to a boil, stirring often. Reduce heat to medium-low, cover and simmer for 10 min or until vegetables are almost tender.

  3. Whisk flour into cream and stir into pan with chickpeas and green peas. Simmer, stirring, for about 3 min or until sauce has thickened and peas are hot. Season to taste with salt. Serve topped with yogurt and with lime wedges to squeeze over top.

Tips

Leftovers of this curry taste great. Let any leftovers cool, transfer to an airtight container and refrigerate for up to 2 days. Reheat, adding a little more cream or broth, over medium heat in a saucepan or on Medium-High (70%) power in the mircrowave.

For the Adventurous: Increase the curry powder to 4 tsp (20 ml) and add 1 minced hot pepper or 1/4 to 1/2 tsp (1 to 2 ml) cayenne pepper with the sweet potatoes. Sprinkle each serving with chopped fresh cilantro.

Nutrition Facts (per serving)

465 Calories
13g Fat
76g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 465
% Daily Value *
Total Fat 13g 16%
Saturated Fat 7g 34%
Cholesterol 32mg 11%
Sodium 649mg 28%
Total Carbohydrate 76g 27%
Dietary Fiber 14g 48%
Total Sugars 12g
Protein 15g 31%
Vitamin C 61mg 68%
Calcium 235mg 18%
Iron 4mg 23%
Potassium 1037mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.