Training

Trainers

Gyms & Centers

Nutrition

Health

Rehabilitation Exercises

soon

AI Tools Challenges

Academy

Blog

Select Country

Select Language

Vegetarian€€

Creamy Chickpea Curry with Crispy Roasted Sweet Potato

Name: Creamy Chickpea Curry with Crispy Roasted Sweet Potato
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Sweet potatoes, orange flesh, without skin, raw; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized; 15 g Oil, coconut; 1 medium Onions, yellow, raw; 2 clove Garlic, raw; 1 tsp Ginger root, raw; 1 tbsp CURRY PASTE; 400 ml Nuts, coconut milk, canned (liquid expressed from grated meat and water); 240 g Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed; 15 g Peanut butter, creamy; 150 g Spinach, baby; 0.5 piece Limes, raw; 1 tbsp Spices, coriander leaf, dried

This nourishing curry with roasted sweet potato combines protein-rich chickpeas, fresh spinach and the rich aroma of oriental spices for the perfect plant-based meal.

Prep time

15 min

Cook time

35 min

Total time

50 min

Servings

Recipe

For the roasted sweet potato

Sweet potatoes, orange flesh, without skin, raw

800 g

Oil, olive, extra virgin

1 tbsp

Salt, table, iodized

1 pinch

For the curry base

Oil, coconut

15 g

Onions, yellow, raw

1 medium

Garlic, raw

2 clove

Ginger root, raw

1 tsp

CURRY PASTE

1 tbsp

Nuts, coconut milk, canned (liquid expressed from grated meat and water)

400 ml

Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed

240 g

Peanut butter, creamy

15 g

Spinach, baby

150 g

Limes, raw

0.5 piece

Spices, coriander leaf, dried

1 tbsp

Large baking tray, Pot with a lid, Knife and cutting board, Colander

Per servingTotal

Calories:573.2 kcal2292.7 kcal

Protein:12.5 g50.1 g

Carbohydrates:58 g232.1 g

Fiber:14.4 g57.6 g

Water:342.2 ml1368.7 ml

Fat:34.5 g138 g

Micronutrients

Sugar:14.6 g58.3 g

Saturated fat:23.2 g92.8 g

Cholesterol:0 mg0 mg

Sodium:351.8 mg1407.2 mg

Potassium:1751.3 mg7005 mg

Calcium:171 mg684 mg

Iron:7.2 mg28.7 mg

Magnesium:172.4 mg689.5 mg

Zinc:2.2 mg8.8 mg

Phosphorus:280.2 mg1120.7 mg

Vitamin C:67.1 mg268.4 mg

Vitamin A:117.3 µg469.1 µg

Vitamin D:0 µg0 µg

Vitamin B12:0 µg0 µg

Instructions

Preheat the oven to 200 °C. In a bowl, toss the sweet potato cubes with oil and salt, spread them on a baking tray and roast for 25–30 minutes, until tender and golden brown.

Meanwhile, in a larger pot, sauté the onion in oil until translucent. Add the garlic, ginger and curry paste and stir for 1–2 minutes to release the aroma of the spices.

Pour the coconut milk into the pot and stir in the peanut butter until dissolved. Add the chickpeas and let the sauce simmer gently for 10 minutes over medium heat.

Stir the fresh spinach into the curry and cook just long enough for the spinach to slightly wilt.

Finally, gently stir the roasted sweet potato into the curry (you can save a few cubes for garnish on top). Drizzle with lime juice for freshness.

Serve the dish in deep bowls, sprinkled with fresh cilantro. Add cooked brown rice or quinoa if desired.

Nutritional benefits

Thanks to the high content of beta-carotene (orange pigment) from sweet potato and fiber from chickpeas, this meal supports the immune system and provides a stable level of energy throughout the day.

Similar recipes

Zajtrk

5 min

Vegan Overnight Oats with Banana Bread Flavor, Walnuts and Cinnamon

Lactose-Free Protein Chia Pudding

Whole-Grain Banana Bread with Dark Chocolate, Lactose-Free

Overnight Oats with Lactose-Free Yogurt and Fruit

Tropical Mango Smoothie with Turmeric and Coconut Yogurt

Share your opinion

0,00 comments

Flavor

0,0

Prep time

0,0

Difficulty

0,0

Satisfaction

0,0

Your name

Rate and comment

Flavor

Prep time

Difficulty

Satisfaction

About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.