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.
, finely chopped
- 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)
- 6 g,
- 36 g,
- 4 g,
- 7 g,
- 471 mg.
- Excellent source of
- vitamin C
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.