Chickpea and sweet potato curry



10 min


40 min



Chickpea and sweet potato curry

Chickpea and potato curry. (Photo, Roberto Caruso.)

This gluten-free, one-pot recipe is perfect for busy weeknights. And it won't mess up the kitchen, so you can forget dish duty and pull up a couch for a little extra prime-time me time.


  • 1 tbsp vegetable oil
  • 1 onion , finely chopped
  • 2 garlic cloves , minced
  • 2 tbsp curry powder
  • 1 tbsp minced ginger
  • 1/4 tsp salt
  • 2 small sweet potatoes
  • 796-mL can diced tomatoes
  • 540-mL can chickpeas
  • 1/2 cup chopped fresh cilantro
  • basmati rice , optional


  • HEAT a large saucepan over medium-high. Add vegetable oil, onion, garlic cloves, curry powder, ginger and salt. Cook 2 min.
  • PEEL sweet potatoes and chop into 1/2-in. pieces. Stir into saucepan along with diced tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered, 15 min. Stir in chickpeas, drained and rinsed, and continue cooking until sweet potatoes are tender, about 10 min. Sprinkle with cilantro. Serve with basmati rice if desired.

Nutrition (per serving)

  • Calories
  • 249,
  • Protein
  • 6 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 4 g,
  • Fibre
  • 7 g,
  • Sodium
  • 471 mg.
  • Excellent source of
  • vitamin C
Wine Pairings

Veggie curry
Pair it with: A Nova Scotian bubbly

If you enjoy the sparkle of moscato d’Asti then you’ll love this delightful lightly sparkling wine. The lively aromatics are all ripe nectarine and key lime with a hint of musky magnolia — components that fit superbly with this curried dish.

Our pick: Benjamin Bridge Nova 7, Nova Scotia, $26.