Chickpea and sweet potato curry


  • Prep Time10 mins
  • Total Time40 mins
  • Makes6 servings
Chickpea and sweet potato curry

Chickpea and potato curry. (Photo, Roberto Caruso.)

Chatelaine Triple Tested

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.


  • 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


  • 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.

Wine Pairings

Chickpea and sweet potato curry

Veggie curry Pair it with: A Nova Scotian bubbly If you enjoy the sparkle of moscato d’Asti then you’ll love this delightful lightly sparkling wine. The lively aromatics are all ripe nectarine and key lime with a hint of musky magnolia — components that fit superbly with this curried dish. Our pick: Benjamin Bridge Nova 7, Nova Scotia, $26.