Sweet Potato and Chickpea Curry

65 mins (prep 35, cooking 30)
18 ingredients
6 servings
Recipe of the week in "The Week" magazine (heehee). Originally from the NY Times. Easy to make (e.g., some of the hard-to-cut vegetables are processed in a blender or food processor, and don't be put off by the no. of ingredients; they are mostly dried spices) and also ideal as a leftover served atop a thick piece of sourdough toast as per Nigella Lawson. Update - I made this the other night, and it was very tasty with lite coconut milk. I plan to make this again soon:D

Categories:  stew , indian , <-4-hours , one-dish-meal , time-to-make , asian , vegan , easy , main-dish , beans , potato , vegetarian , vegetable , yam~sweet-potato , chickpeas~garbanzos ,
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Serving Size (339.33 g)
Servings 6
Amount per Serving
Calories 641.64 Calories from Fat 95.49
% Daily Value *
Total Fat 10.61g 97.93%
Saturated Fat 1.05g 31.37%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 311.87mg 77.97%
Total Carbohydrate 112.36g 224.72%
Dietary Fiber 27.83 g 668.02%
Sugars 21.18 g %
Protein 28.21g 338.55%
Vitamin A 21961.76IU% Vitamin C 16.92mg%
Calcium 186.82mg% Iron 9.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red onions, hot pepper, ground ginger, ground coriander, ground cumin, ground turmeric, ground cardamom, light coconut milk, tamarind paste, cilantro leaves, cooked white rice