Vegan Leftover-Sweet Potato Chickpea Curry

Vegan Leftover-Sweet Potato Chickpea Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 230.0
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 804.4 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 8.9 g
  • Protein: 8.9 g

View full nutritional breakdown of Vegan Leftover-Sweet Potato Chickpea Curry calories by ingredient
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Introduction

A great way to use up leftover sweet potatoes (or fresh) in a healthy meal with healthy protein--no rice needed! A great way to use up leftover sweet potatoes (or fresh) in a healthy meal with healthy protein--no rice needed!
Number of Servings: 4

Ingredients

    1 tsp Olive Oil
    .5 cup, chopped Onions, raw
    1 tbsp Curry powder (I like Penzey's but you can make your own too)
    1 medium (2" dia, 5" long, raw) Sweet potato, cooked, baked peeled diced)
    1 can rinsed and drained Chickpeas (garbanzo beans)
    1 can Diced Tomatos
    0.5 cup Peas, frozen
    5 dash Salt

Tips

If using fresh sweet potatoes cook for at least a half hour covered before testing for doneness. A little yogurt stirred in at the last minute also makes for a nice change (Beware: it will probably curdle so it looks bad but still tastes good)


Directions

1. Brown onions in oil in a saucepan
2. Add spices and bay leaf to pan, stirring until fragrant
3. Add sweet potatoes to the pan and stir to coat
4. Add rinsed and drained chickpeas
5 Add tomatoes and heat to boiling
6. Cover and cook at least five minutes, but as long as an hour and a half to let flavors meld without breaking up potatoes
(-- If using fresh sweet potatoes, cook until soft, adding water as needed)
7. Add frozen peas and bring back to a boil for two more minutes
8. Salt to taste

Serve as is or add rice as a base (not included in calorie counts.

Serving Size: 4-- 1 cup servings

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