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Sweet Potato & Chickpea Curry

Sweet Potato & Chickpea Curry

This dish primarily supports immunity and metabolism through antioxidant-rich sweet potatoes and zinc- and iron-rich chickpeas, with secondary benefits for digestion due to its high fiber content.

Functional Pathway Link:
Sweet potatoes and turmeric support immune and metabolic function via antioxidants and anti-inflammatory compounds, while chickpeas provide iron and protein to support energy metabolism.

Allergen Information: Coconut

Notes:
Pairs well with brown rice or chapati. Easy to batch-cook and store.

Functional Group
Food Type
Allergens
Immunity & Metabolism
Plant-Based
Coconut

Ingredients

  • ½ medium Sweet Potato, cubed

  • ½ cup Cooked Chickpeas (or canned, rinsed)

  • 1 clove Garlic, minced

  • 1 tsp Ginger, grated

  • ½ Onion, chopped

  • ½ tsp Turmeric powder

  • ½ tsp Cumin

  • 150 ml Coconut Milk

  • 1 tsp Oil

  • Salt to taste

  • Fresh coriander for garnish

Procedure

  1. Heat oil in a pot and sauté onions, garlic, and ginger until fragrant.

  2. Add turmeric, cumin, sweet potato, and chickpeas. Stir well.

  3. Pour in coconut milk and simmer until sweet potatoes are soft.

  4. Season to taste and garnish with coriander.
Serving Size (and serving per package)
Calories (kilocalories
/kilojoules)
Total Fat
1 bowl (~250g)
280 kcal
12 g
Protein
Total Carbohydrates
Dietary Fibre
9 g
30 g
8 g