Sweet Potato and Chickpea Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 299.1
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 393.1 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 9.3 g
- Protein: 8.7 g
View full nutritional breakdown of Sweet Potato and Chickpea Curry calories by ingredient
Introduction
I got this recipe out of a Williams Sonoma cookbook. You can make this as spicy as you want it or as mild as you want it. With 2 jalapenos, it has a nice kick. One jalapeno, it has a milder spice. I prefer spicier :-) This dish is delcious served over steamed basmati rice (brown or white). I got this recipe out of a Williams Sonoma cookbook. You can make this as spicy as you want it or as mild as you want it. With 2 jalapenos, it has a nice kick. One jalapeno, it has a milder spice. I prefer spicier :-) This dish is delcious served over steamed basmati rice (brown or white).Number of Servings: 4
Ingredients
-
Chickpeas (garbanzo beans), 1 can
*Coconut Milk (light), 1 can
Jalapeno Peppers, 2 pepper
Curry powder, 1.5 tbsp
Onions, raw, 1 cup, chopped
Garlic, 2 clove
Ginger Root, 1 tsp, finely chopped
Sweet potato, 1 large
Red Ripe Tomatoes, 1 cup, diced
Water, tap, .5 cup (or more if you want to thin out the liquid)
Peas, frozen, .5 cup
Directions
Finely chop jalapeno peppers and ginger, separately, and set aside.
Roughly chop onions, sweet potato (about 1 inch cubes or smaller), dice tomato.
Heat oil and coconut in a large sauce pan over medium heat. Add garlic, ginger root, sweet potato, jalapeno, chickpeas, curry powder, onion and cook until onions are soft and sweet potato is thoroughly cooked.
At this point, you can add a little water to thin out the sauce, otherwise leave it full strength. Let simmer until water heats with the rest of the liquid.
Add peas and tomato, stir until peas and tomoto are thoroughly heated. Serve over basmati rice.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KIMBERLEIGH06.
Roughly chop onions, sweet potato (about 1 inch cubes or smaller), dice tomato.
Heat oil and coconut in a large sauce pan over medium heat. Add garlic, ginger root, sweet potato, jalapeno, chickpeas, curry powder, onion and cook until onions are soft and sweet potato is thoroughly cooked.
At this point, you can add a little water to thin out the sauce, otherwise leave it full strength. Let simmer until water heats with the rest of the liquid.
Add peas and tomato, stir until peas and tomoto are thoroughly heated. Serve over basmati rice.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KIMBERLEIGH06.