Southern Sweetpotato and Chickpea “Curry”
Developed exclusively for NCSPC by Season 1 Masterchef winner and cookbook author Whitney Miller
Prep Time10 minutes mins
Cook Time38 minutes mins
Servings: 6 people
Calories: 248kcal
- 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
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.
Nutrition Facts
Southern Sweetpotato and Chickpea “Curry”
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 248kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 1130mg | Potassium: 162mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5549IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 0.5mg | Net Carbohydrates: 36g