Photo: Louis Hansel
Chickpea and Sweet Potato Curry
14 ingredients
Serves 4.
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When refrigerated, leftovers of this curry will thicken considerably. To reheat, you may need to add a little water or vegetable broth and warm it, covered, over medium heat just until hot.
Estimated Nutrition (whole recipe, rough)
1060
Calories
26g
Protein
44g
Fat
146g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. canola oil
- 1 small yellow onion, chopped
- 2 garlic cloves, finely chopped
- 1 Tbs. chopped fresh ginger
- 1 Thai or jalapeño chili, seeded and finely chopped
- 1 Tbs. curry powder
- Salt and freshly ground pepper, to taste
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 can (14 fl. oz.) coconut milk, well shaken
- 1 cup water
- 1/2 cup frozen peas
- 1/2 cup canned diced tomatoes, drained
- Steamed basmati rice for serving (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes