Sweet Potato Curry with Chickpeas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 115.6
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 563.8 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.9 g
- Protein: 3.5 g
View full nutritional breakdown of Sweet Potato Curry with Chickpeas calories by ingredient
Introduction
Easy to make vegan curry dish. Easy to make vegan curry dish.Number of Servings: 8
Ingredients
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4 serving Extra virgin olive oiil
1 cup, chopped Onions, raw
1 tsp Salt
3 garlic cloves minced
1 tsp Ginger Root
2 tsp ground tumeric
3 tsp Curry powder
2 sweetpotato, 5" long Sweet potato
1.4 cup (14 oz) Diced Tomatoes (in Tomato juice)
1.4 cup (14 oz) Almond Milk, Silk, True Almond, unsweetened, original
14 oz Chickpeas, drained
Directions
In a large saucepan, heat the oil over medium heat. Once hot,stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
Add the garlic, ginger, turmeric, curry, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.
Add the sweet potato, chickpeas, tomatoes with their juices, and Almond milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork tender.
Season with the salt and black pepper to taste.
Serve on a bed of jasmine rice.
Serving Size: Makes 8 - 1 cup servings
Add the garlic, ginger, turmeric, curry, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.
Add the sweet potato, chickpeas, tomatoes with their juices, and Almond milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork tender.
Season with the salt and black pepper to taste.
Serve on a bed of jasmine rice.
Serving Size: Makes 8 - 1 cup servings