Roasted Sweet Potato & Chickpea Curry
Sodium 152 mg
Potassium 379 mg
Phosphorus 108 mg
Protein 6 g
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.
- 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
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
Add more salt if needed. Nutrition would not be accurate.