Slow-Roasted Sweet Potato & Chickpea Curry

    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. 1

      Cube sweet potatoes and toss with curry paste in a heavy pot.

    2. 2

      Roast sweet potatoes in the oven at 350°F for 30 minutes.

    3. 3

      Add chickpeas and coconut milk to the pot, stir well.

    4. 4

      Cover and bake for another 45 minutes until creamy.

    5. 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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