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Creamy and comforting sweet potato curry recipe - an easy and healthy dinner!

Sweet Potato Chickpea Curry.

Easy and tasty sweet potato curry recipe with chickpeas and peas. Gluten free and vegan.
Course Entree
Cuisine gluten free, vegan.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 267 kcal
Author Kelly Roenicke

Ingredients

  • 1 sweet onion chopped
  • 1 Tablespoon olive oil
  • 2 large sweet potatoes peeled and cut into small cubes
  • 2 Tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 can full fat coconut milk
  • 1/2 cup unsweetened coconut milk I used SO Delicious brand
  • 1 can chickpeas rinsed and drained
  • 2/3 cup frozen peas
  • Basmati rice prepared according to package directions

Instructions

  1. Place the olive oil, chopped onion, and spices in a large skillet, and cook over medium heat until the onion is soft, about 7 minutes.
  2. Add the diced sweet potatoes, full fat coconut milk, and unsweetened coconut milk and raise the heat to just above medium. Simmer for about 15 minutes until the sweet potatoes are tender.
  3. Add the chickpeas and stir. Cook for a few more minutes, then add the peas. Continue to cook until the peas are cooked through but still bright green.
  4. Season with more salt if desired. Serve over Basmati rice.
Nutrition Facts
Sweet Potato Chickpea Curry.
Amount Per Serving
Calories 267 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 16g100%
Sodium 430mg19%
Potassium 481mg14%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 6290IU126%
Vitamin C 11.6mg14%
Calcium 55mg6%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.