Sweet Potato-palooza…the next installment: Sweet Potato Curry with Chickpeas Recipe

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2 votes | 982 views
 

Ingredients

  • Back to Sweet Potato-palooza! (That five gallon bucket from our harvest is still sitting in our kitchen.)
  • 2 T. olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 1 T. fresh ginger, chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 T. curry powder
  • Coarse sea salt and freshly ground pepper, to taste
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 can (15 oz.) chickpeas, drained and rinsed
  • 1 can (14 fl. oz.) coconut milk, well shaken
  • 1 c. water
  • 1 can (14.5 oz.) fire roasted diced tomatoes, drained

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 923g
Calories 751  
Calories from Fat 126 17%
Total Fat 14.59g 18%
Saturated Fat 1.86g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1419mg 59%
Potassium 1297mg 37%
Total Carbs 133.18g 36%
Dietary Fiber 24.5g 82%
Sugars 10.29g 7%
Protein 25.36g 41%
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Comments

  • Veronica Gantley
    November 13, 2011
    I love Sweet Potato. I bookmarked this recipe to try next week.
    1 reply
    • Eliot
      November 14, 2011
      Make sure you add that elusive one cup of peas. It makes all the difference. We had them as leftovers and I added 1 cup of frozen peas.

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