Chickpea and sweet potato curry

Prep 10 min
Total 40 min
Serves 6



1 tbsp
onion, finely chopped
garlic cloves, minced
2 tbsp
1 tbsp
minced ginger
1/4 tsp
796-mL can
diced tomatoes
540-mL can
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.


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.

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