Roasted Sweet Potato & Chickpea Curry
Servings 4 servings
Calories 149kcal
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
Nutrition
Serving: 1cup | Calories: 149kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Sodium: 152mg | Potassium: 379mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5147IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 8mg | Vitamin E: 2mg | Vitamin K: 11µg | Calcium: 70mg | Copper: 1mg | Folate: 90µg | Iron: 3mg | Manganese: 2mg | Magnesium: 41mg | Phosphorus: 108mg | Selenium: 3µg | Zinc: 2mg
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