Low Sodium Roasted Sweet Potato & Chickpea Curry

Bowl of Chickpea Curry Soup
Anthony Valentine

Roasted Sweet Potato & Chickpea Curry

No ratings yet
Add to Recipe Box
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.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 4 servings
Calories 149 kcal
Course Dinner, Lunch
Cuisine Indian, Thai


  • 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.

Leave a Comment


The information and graphics on www.cukebook.org are for informational purposes only. The content is not a substitute for professional medical advice, diagnosis, and treatment. You should always consult your medical doctor or other qualified healthcare professionals if you have queries regarding your health. Never disregard the advice of a healthcare professional, or delay in seeking it because of something you have read on www.cukebook.org. Do not try to treat a health problem on your own. We participate in affiliate sales to help fund the website. Visit our disclaimer for more information.
Item added to cart.
0 items - $0.00


Cukebook is now being operated by its new parent company, Culinary Nutrition for Kidneys Inc. We are in the process of a complete overhaul of our platform, social media channels, email newsletter, and handouts. Along with overhauling the existing platform, we are also introducing an Introduction to Kidney Nutrition Course, meal plans, printouts, and an updated food analyzer. We hope to complete our overhaul by the end of July 2022. If you have any questions, please don't hesitate to reach out.  

Please add your email address below to receive updates and special launch pricing.