Recipe by Dairy Farmers of Canada Real Cream
"With a few produce staples and some pantry ingredients, you can cook up this pleasantly spiced curry any day of the week. Serve it over cooked rice or noodles or with Naan, the lovely Indian flatbread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sweet potato, peeled and cut into cubes
sweet red pepper, chopped
reduced-sodium ready-to-use vegetable broth
10% or 18% cream
1 (19 ounce) can
chickpeas, drained and rinsed
frozen green peas, thawed
I really enjoyed this dish! I used coconut milk instead of both the cream and vegetable stock and am very glad I did, it would have been very bland without it. Also I would recommend not putting the spices in with the garlic and butter, because they just clump and stick to the pan and don't get stirred in as well.
My husband loved it. I was a little weirded out by adding the flour to the cream. It tasted ok. I will probably make it again, with my own variations.
Really enjoyed this recipe! Followed advice read on a previous review and omitted the broth and cream, and in place used 1 can of coconut milk. Also used fresh ginger in place of dried ground ginger.
Great recipe and perfect for weeknights since it is ready in 30 minutes. I added the spices with the broth to keep them from clumping and burning. The last minute or so of cooking, I added fresh baby spinach. Turned out great and there were no leftovers.
This dish is amazing! Everyone enjoyed it and ate it again the next day; including my toddlers! We added garden fresh broccoli and tofu. This will become a regular in our household! We made it a little saucier with more broth and put it over rice.
Excellent flavor, an easy satisfying dish. I added 2/3 cup of cream, 1/3 cup milk instead of the whole cup of cream.
loved the dish! definitely going to be a regular meal in our house.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Sweet Potato and Chickpea Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 465
** Calories from Fat: 113
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This sweet potato casserole is sure to become a holiday favorite.
Learn how to make sweet potato puff topped with crunchy pralines.
See how to make a spicy vegan curry with chickpeas and potatoes.