Chickpea & Sweet Potato Curry

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 196.1

Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 268.7 mg
Total Carbs: 32.3 g
Dietary Fiber: 6.0 g
Protein: 5.7 g

View full nutritional breakdown of Chickpea & Sweet Potato Curry calories by ingredient

Introduction

From the Williams-Sonoma cookbook. Fantastic, flavorful curry dish. From the Williams-Sonoma cookbook. Fantastic, flavorful curry dish.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 small yellow onion, chopped

2 cloves of garlic, finely chopped

1 TBSP fresh ginger, chopped

1/2 TBSP red pepper flakes (or to taste)

1 TBSP curry powder

2 sweet potatoes, peeled and cubed

1 can of chickpeas (garbanzo beans) rinsed

1 can of LIGHT coconut milk

1 cup froze peas

1 cup canned tomatoes, drained

salt and pepper to taste

Directions

saute onion, garlic, ginger, and red pepper flakes in a small amount of olive oil (not factored into nutritional counts), until onion is soft. Add curry powder and cook until fragrant (about 30 seconds). Add sweet potatoes, chickpeas, coconut milk, and one can of water. Bring to a soft boil and then turn down heat and simmer until potatoes are soft. About 10 minutes. Add peas and canned tomatoes and cook until heated through. Serve over long grain or brown rice (not included in nutritional values).

Makes six generous servings.

Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user PONDEROUS.