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Vegetarian Sweet Potato and Chickpea Curry

Vegetarian Sweet Potato and Chickpea Curry

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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.


Really enjoyed this recipe! Followed advice read on a previous review and omitted the broth and cream, and in place used 1 can of coconut milk. Also used fresh ginger in place of dried ground ginger. No leftovers!


Great recipe and perfect for weeknights since it is ready in 30 minutes. I added the spices with the broth to keep them from clumping and burning. The last minute or so of cooking, I added fresh baby spinach. Turned out great and there were no leftovers.