Low Sodium Roasted Sweet Potato & Chickpea Curry

Bowl of Chickpea Curry Soup
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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.

Sodium

149mg

Potassium

376mg

Phosphorus

108mg

Protein

5g

Calcium

69mg

Magnesium

40mg

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.

Recipe Information

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Course: Dinner, Lunch
Cuisine: Indian, Thai
Method: Simmering
Diet Type: Gluten Free, Kidney Friendly, Plant-Based

Servings: 4 servings
Adjust Servings: 4 servings

Ingredients

Mirepoix

  • 1 cup Onions (small dice)
  • 1/2 cup Celery (small dice)
  • 1/2 cup Carrots (small dice)

Remaining Ingredients

  • 1 cup Chickpeas (nutrition based on raw chickpeas, not canned)
  • 1/2 Sweet Potato, roasted (roasted beforehand)
  • 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
Nutrition Facts
Roasted Sweet Potato & Chickpea Curry
Amount Per Serving (1 cup)
Calories 149 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Sodium 149mg6%
Potassium 376mg11%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 6g7%
Protein 5g10%
Vitamin A 5105IU102%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 7mg8%
Vitamin E 1mg7%
Vitamin K 10µg10%
Calcium 69mg7%
Copper 1mg50%
Folate 91µg23%
Iron 2mg11%
Manganese 1mg50%
Magnesium 40mg10%
Phosphorus 108mg11%
Selenium 2µg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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 Hour 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

Full Nutrition

Nutrition Facts
Roasted Sweet Potato & Chickpea Curry
Amount Per Serving (1 cup)
Calories 149 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Sodium 149mg6%
Potassium 376mg11%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 6g7%
Protein 5g10%
Vitamin A 5105IU102%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 7mg8%
Vitamin E 1mg7%
Vitamin K 10µg10%
Calcium 69mg7%
Copper 1mg50%
Folate 91µg23%
Iron 2mg11%
Manganese 1mg50%
Magnesium 40mg10%
Phosphorus 108mg11%
Selenium 2µg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Add more salt if needed. Nutrition would not be accurate.
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