Vegetarian Sweet Potato and Chickpea Curry

Vegetarian Sweet Potato and Chickpea Curry

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Dairy Farmers of Canada Real Cream

“With a few produce staples and some pantry ingredients, you can cook up this pleasantly spiced curry any day of the week. Serve it over cooked rice or noodles or with Naan, the lovely Indian flatbread.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a pot, melt butter over medium heat. Add garlic, curry powder and ginger and saute for 30 sec or until softened. Add carrots, sweet potato and red pepper and saute for about 5 min or until carrots start to soften.
  2. Stir in broth and 1/2 tsp (1 ml) salt. Increase heat to high and bring to a boil, stirring often. Reduce heat to medium-low, cover and simmer for 10 min or until vegetables are almost tender.
  3. Whisk flour into cream and stir into pan with chickpeas and green peas. Simmer, stirring, for about 3 min or until sauce has thickened and peas are hot. Season to taste with salt. Serve topped with yogurt and with lime wedges to squeeze over top.

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Reviews (2)

Rate This Recipe
CassidyBradley
4

CassidyBradley

I really enjoyed this dish! I used coconut milk instead of both the cream and vegetable stock and am very glad I did, it would have been very bland without it. Also I would recommend not putting the spices in with the garlic and butter, because they just clump and stick to the pan and don't get stirred in as well.

CrystalCooks
0

CrystalCooks

loved the dish! definitely going to be a regular meal in our house.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 465 cal
  • 23%
  • Fat
  • 12.5 g
  • 19%
  • Carbs
  • 75.5 g
  • 24%
  • Protein
  • 15.3 g
  • 31%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 746 mg
  • 30%

Based on a 2,000 calorie diet

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