Chickpea & Sweet Potato Curry

4.3 of 5 (3)
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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
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From the Williams-Sonoma cookbook. Fantastic, flavorful curry dish. From the Williams-Sonoma cookbook. Fantastic, flavorful curry dish.
Number of Servings: 6


    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


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.


Number of Servings: 6

Recipe submitted by SparkPeople user PONDEROUS.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    This is an awesome dish. It's really spicy and flavorful and you don't need to eat a ton of it to be satisfied! Also very easy to make. - 6/28/10

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  • Good
    1 of 1 people found this review helpful
    This was pretty easy to make. My family thought it was a little spicy, I thought it was just fine! Thanks for another staple meal for my family. - 6/16/10

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  • Incredible!
    1 of 1 people found this review helpful
    I was searching for something I could make out of the contents of my cupboard and this was perfect! Delicious, filling and healthy. Plus I have plenty left to freeze for quick dinners later the week. Thank you! - 5/5/10

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  • This is REALLY good! I halved the red pepper flakes, since my kids don't like too much heat but it still had a nice kick to it from the curry. Served it over quinoa instead of rice. It was delicious and has made a spot in my "Favorites" cookbook! - 1/7/11

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