Easy Sweet Potato and Chickpea Curry
This really easy Sweet Potato and Chickpea Curry is so simple to make, made from scratch, without using ready-made, store bought pastes or sauces.
Servings 4
Ingredients
- 1 pound 3 ounces weet Potatoes, peeled and chopped
- 2 medium red onions, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon Garam Masala
- 1 teaspoon Turmeric
- 1 teaspoon Cumin seeds
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sea salt
- 14 ounces canned plum or chopped tomatoes
- 3 tablespoons tomato puree
- 14 ounces chickpeas
Instructions
- Peel the sweet potato and chop into half inch pieces.
- Par boil the sweet potatoes for 3-4 minutes in boiling water to soften a little.
- Peel and finely chop the red onions.
- Saute the onions in a the olive oil gently until soft, do not allow to brown or caramelize.
- Add the garam masala, cumin seeds, turmeric, sea salt, minced garlic and grated ginger to the red onions and cook gently for another 2 minutes to release the flavours.
- Add the Tomato paste and Plum Tomatoes (or chopped tomatoes if you prefer) plus ½ cup of water. Stir well.
- Drain the sweet potatoes and add to the pan.
- Drain and rinse the chickpeas and add to the pan.
- Stir into the onion/tomato mixture to coat both fully.
- Place a lid on the pan and allow the curry to further cook for around 20-25 minutes on a low heat. The sweet potatoes and chickpeas will absorb all the flavours and soften further.
- Stir well half way through cooking. If the sauce is reducing too fast, add more water if necessary and stir in well again.
- Adjust the seasoning to taste.
Recipe Notes
Any leftovers will reheat well. Once cool, store in an airtight container in the fridge and reheat either in a pan or by microwaving until piping hot.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Easy Sweet Potato and Chickpea Curry
Serving Size
1 g
Amount per Serving
Calories
333
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
8
g
Sodium
553
mg
24
%
Carbohydrates
53
g
18
%
Fiber
12
g
50
%
Sugar
20
g
22
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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