Chickpea And Sweet Potato Curry
160
- Prep Time10 min
- Total Time40 min
- Makes6 servings
(Photo: Roberto Caruso)
This gluten-free, one-pot recipe is perfect for busy weeknights. And it won't mess up the kitchen, so you can forget dish duty and pull up a couch for a little extra prime-time me time.
Ingredients
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
2 tbsp curry powder
1 tbsp minced ginger
1/4 tsp salt
2 small sweet potatoes
796-mL can diced tomatoes
540-mL can chickpeas
1/2 cup chopped fresh cilantro
basmati rice, optional
Instructions
HEAT a large saucepan over medium-high. Add vegetable oil, onion, garlic cloves, curry powder, ginger and salt. Cook 2 min.
PEEL sweet potatoes and chop into 1/2-in. pieces. Stir into saucepan along with diced tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered, 15 min. Stir in chickpeas, drained and rinsed, and continue cooking until sweet potatoes are tender, about 10 min. Sprinkle with cilantro. Serve with basmati rice if desired.
Nutrition (per serving)
Calories 249, Protein 6g, Carbohydrates 36g, Fat 4g, Fibre 7g, Sodium 471mg.
Excellent source of vitamin C.
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