Photo: Louis Hansel
Sweet potato and chickpea curry
11 ingredients
30 min + 1 hr
Serves 4
openrecipes
You can whip up this easy chickpea curry with just a few store cupboard staples - perfect for a laid-back supper.
Estimated Nutrition (whole recipe, rough)
706
Calories
19g
Protein
17g
Fat
123g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp oil
- 1 tbsp cumin
- 1 onion
- and saltblack pepper
- 2 garlic
- ½-1 tsp chilli
- 50g/1¾oz root ginger
- 600g/1lb 5oz tinned chickpeas
- 1 x 400g/14oz tin tomatoes
- 750g/1lb 10oz sweet potato
- 200g/7oz rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes