Roasted Sweet Potato & Chickpea Curry
What makes this stew great is the homemade vegetable stock and roasted sweet potato. Developing those flavors separately beforehand really brings wonderful flavor without adding an abundance of salt. This low sodium chickpea curry is served best with rice and can be kept for up to a week in the fridge.
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Servings: 4 servings
Serving Size:1 cup
Nutrition
Calories:149 kcal
Carbs:23 g
Sodium:152 mg
Potassium:379 mg
Phosphorus:108 mg
Protein:6 g
Fiber:6 g
Ingredients
- 1 cup Chickpeas nutrition based on raw chickpeas, not canned
- 1/2 Sweet Potato, roasted roasted beforehand
- 1 cup Onions small dice
- 1/2 cup Celery small dice
- 1/2 cup Carrots small dice
- 6 cups Vegetable Stock
- 1 tbsp Ginger, fresh minced
- 1 tbsp Garlic, fresh minced
- 1 tbsp Vegetable Oil
- 2 tsp Curry Powder nutrition based on homemade, salt-free curry powder
- 1/4 cup Tomato Sauce
- 1/8 tsp Kosher Salt
- 1/4 tsp Red Pepper Flakes
- Pinch Black Pepper, ground
Instructions
Roasting Sweet Potato
- Set oven to 450° and line a sheet pan with unbleached parchment paper. Roughly chop the Sweet Potato into 1" cubes.
- Using a medium-sized mixing bowl, toss potato pieces in 1 tsp of Vegetable Oil and a pinch of Black Pepper. Roast the sweet potatoes for about 45 minutes or until browned. Make sure to toss the pieces halfway through. 45 Minute Timer
- Put the roasted sweet potatoes into a bowl and whisk until smooth making mashed sweet potatoes.
Making the Stew
- Add Vegetable Oil to a shallot pot and turn to med-high heat. Add the Mirepoix (Onions, Carrots, and Celery) and sauté until translucent
- Mix in the ginger, garlic, and red pepper flakes and cook an additional 1-2 minutes.
- Mix in the chickpeas and cook for an additional 1-2 minutes.
- Add vegetable stock, tomato sauce, salt, pepper, and curry powder and bring to a boil. Reduce to a simmer, cover, and cook for 1.5 hours stirring occasionally.
1.5 Hour Timer
Notes
Add more salt if needed. Nutrition would not be accurate.
Full Nutrition
Nutrition Facts
Roasted Sweet Potato & Chickpea Curry
Amount Per Serving (1 cup)
Calories 149
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Sodium 152mg7%
Potassium 379mg11%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 7g8%
Protein 6g12%
Vitamin A 5147IU103%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 2mg10%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 8mg10%
Vitamin E 2mg13%
Vitamin K 11µg10%
Calcium 70mg7%
Copper 1mg50%
Folate 90µg23%
Iron 3mg17%
Manganese 2mg100%
Magnesium 41mg10%
Phosphorus 108mg11%
Selenium 3µg4%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.
