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Sweet Potato Curry with Chickpeas

By Jason Fung, MD

Sweet Potato Curry with Chickpeas

It’s a warm, spicy curry full of comforting, detoxifying spices. Spinach has been shown to support cognition thanks to its high content of vitamin K and folate, while sweet potatoes pack a ton of immune boosting beta-carotene. And, curry powder is another perfect example of “food as medicine”; it’s a combination of beneficial spices including...
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dishes
Cuisine American, Indian, Middle Eastern
Servings 8
Calories 414 kcal

Ingredients
  

  • 1/2 tbsp olive oil extra virgin
  • 6 oz baby spinach or baby kale
  • 30 oz chickpeas (2 cans)
  • 1 red onion diced
  • 2 yellow bell peppers diced
  • 2 sweet potatoes diced into 1/4-inch cubes
  • 1/2 cup corn frozen
  • 1 large carrot peeled and diced
  • 5 celery sticks, diced
  • 7 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 tbsp curry powder
  • 1 tsp salt
  • 30 oz crushed tomatoes (canned)
  • 15 oz coconut milk light (canned)

Instructions
 

  • Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
  • Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.
  • Add in the rest of your ingredients.
  • Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

Nutrition

Nutrition Facts
Sweet Potato Curry with Chickpeas
Amount per Serving
Calories
414
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
11
g
69
%
Sodium
 
522
mg
23
%
Potassium
 
1280
mg
37
%
Carbohydrates
 
59
g
20
%
Fiber
 
14
g
58
%
Sugar
 
14
g
16
%
Protein
 
15
g
30
%
Vitamin A
 
11983
IU
240
%
Vitamin C
 
77
mg
93
%
Calcium
 
167
mg
17
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Middle Eastern, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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