Slow-Roasted Sweet Potato & Chickpea Curry
A deeply flavorful vegan curry that builds complexity over a slow cook.
Word Recipe Kitchen
Tested & verified by our culinary team
90 minsHard6 servings
Nutrition per serving
310
Calories
11g
Protein
45g
Carbs
9g
Fat
Ingredients
- 3 largeSweet Potatoes
- 2 cansChickpeas
- 1 canCoconut Milk (Lite)
- 3 tbspRed Curry Paste
- 2 cupsKale
Instructions
- 1
Cube sweet potatoes and toss with curry paste in a heavy pot.
- 2
Roast sweet potatoes in the oven at 350°F for 30 minutes.
- 3
Add chickpeas and coconut milk to the pot, stir well.
- 4
Cover and bake for another 45 minutes until creamy.
- 5
Stir in kale 5 minutes before serving to wilt.
Nutrition Facts
Servings 6Serving Size 1
Amount Per Serving
Calories310
% Daily Value *
Total Fat 9g12%
Saturated Fat 2.7g14%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 45g16%
Dietary Fiber 4g14%
Sugars 6.8g
Protein 11g22%
Vitamin A 4500 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Slow-Roasted Sweet Potato & Chickpea Curry
- • Use seasonal vegetables for maximum nutrition and flavor.
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