Vegetarian Sweet Potato and Chickpea Curry

Vegetarian Sweet Potato and Chickpea Curry


"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."


30 m {{adjustedServings}} servings 465 cals
Serving size has been adjusted!

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:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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  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.


  • Leftovers of this curry taste great. Let any leftovers cool, transfer to an airtight container and refrigerate for up to 2 days. Reheat, adding a little more cream or broth, over medium heat in a saucepan or on Medium-High (70%) power in the mircrowave.
  • For the Adventurous: Increase the curry powder to 4 tsp (20 ml) and add 1 minced hot pepper or 1/4 to 1/2 tsp (1 to 2 ml) cayenne pepper with the sweet potatoes. Sprinkle each serving with chopped fresh cilantro.
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  1. 11 Ratings


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...

My husband loved it. I was a little weirded out by adding the flour to the cream. It tasted ok. I will probably make it again, with my own variations.

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 gi...