Sweet Potato & Chickpea Curry
Recipe: #30504
October 03, 2018
Categories: Onions, Peas, Sweet Potato/Yam, Gluten-Free, High Fiber, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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Nutritional
- Serving Size: 1 (471.1 g)
- Calories 261.6
- Total Fat - 8 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 376.5 mg
- Total Carbohydrate - 43.7 g
- Dietary Fiber - 8.7 g
- Sugars - 15.4 g
- Protein - 7.7 g
- Calcium - 102.7 mg
- Iron - 3 mg
- Vitamin C - 57.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a large saucepan over a medium heat and add onion, ginger paste and coriander steams and cook, stirring occasionally, for about 3 minutes or until soft.
Step 2
Add curry paste and cook, stirring, for 1 minutes or until fragrant and then add sweet potato, tomatoes, stock and chickpeas and bring to a boil, cover, and gently boil, covered, for 12 minutes and then stir in peas and cook for a further 3 minutes, or until sweet potato is tender and sauce is slightly thickened.
Step 3
Stir in coriander leaves and serve with steam rice and garnished with extra coriander.
Tips
No special items needed.