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Southern Sweetpotato and Chickpea “Curry”

Developed exclusively for NCSPC by Season 1 Masterchef winner and cookbook author Whitney Miller

Recipe

Prep Time 10 minutes
Cook Time 38 minutes
Servings 6 people
Calories 248 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium sweetpotato peeled and cut into ½-inch cubes
  • ¼ cup minced sweet onion
  • 1 tsp minced garlic
  • 1 tsp smoked paprika
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp ground turmeric
  • 1/8 tsp ground ginger
  • 1/8 tsp ground thyme
  • 1/8 tsp ground cayenne pepper
  • 1/8 tsp cracked black pepper
  • Pinch ground cinnamon
  • 1 ¾ tsp kosher salt
  • 1/2 15-ounce can chickpeas, drained (reserve remaining chickpeas for another recipe)
  • 1 13.5-ounce can coconut milk
  • 1 tsp fresh lemon juice
  • ½ tsp Worcestershire sauce
  • 3 naan bread
  • 1 tbsp chopped fresh chives
  • Fresh cilantro garnish

Instructions
 

  • In a medium nonstick sauté pan, add the olive oil. Heat the pan over medium heat. Add the cubed sweetpotatoes. Cover with a lid and cook for 10 minutes, stirring occasionally. Add the minced onion and cook for 5 minutes, stirring occasionally. Add the garlic and add all the spices except the salt. Stir. Cook for 2 minutes.
  • Add the salt, chickpeas and coconut milk. Stir. Cover and cook over medium-low heat for 10 minutes. Cook for an additional 10 minutes uncovered on medium to medium-low heat.
  • Remove from the heat and stir in the lemon juice and Worcestershire sauce.
  • Transfer the warm sweetpotato curry to a serving bowl.
  • Heat an oven to broil on high. Place the naan on a baking sheet. Cook until lightly toasted and warm, 1 to 2 minutes.
  • Garnish the curry with chives and cilantro leaves. Serve with toasted warm naan. Top with the cilantro.

Notes

Nutrition Facts
Southern Sweetpotato and Chickpea “Curry”
Serving Size
 
1
Amount per Serving
Calories
248
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
2
g
Cholesterol
 
5
mg
2
%
Sodium
 
1130
mg
49
%
Potassium
 
162
mg
5
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
6
g
12
%
Vitamin A
 
5549
IU
111
%
Vitamin C
 
2
mg
2
%
Calcium
 
56
mg
6
%
Iron
 
0.5
mg
3
%
Net Carbohydrates
 
36
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1Calories: 248kcalCarbohydrates: 39gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 1130mgPotassium: 162mgFiber: 2gSugar: 4gVitamin A: 5549IUVitamin C: 2mgCalcium: 56mgIron: 0.5mgNet Carbohydrates: 36g