• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
Display Search Bar
  • Contact
Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!

Diabetic Foodie

Because a diabetes diagnosis is not a dietary death sentence

  • Home
  • About
    • Food Philosophy
    • Bio
    • In the Media
  • Recipes
    • All Recipes
    • Appetizers & Snacks
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Kids
    • Main Dishes
      • Fish & Seafood
      • Meats
      • Poultry
      • Vegetarian
    • Pasta & Grains
    • Reader Favorites
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Seasonal
      • Fall
      • Spring
      • Summer
      • Winter
    • Side Dishes
    • Soups & Stews
  • Special Diets
    • Gluten-free
    • Paleo
    • Vegan
  • Shop
    • The Pocket Carbohydrate Counter Guide for Diabetes
You are here: Home / Special Diets / Vegan / Chickpea Curry with Sweet Potato

Chickpea Curry with Sweet Potato

Posted by: Shelby Kinnaird / Vegan, Vegetarian / January 11, 2016

Share
Tweet
Pin

In our healthy eating guidelines for 2016, the CompostMaster and I decided we wanted to eat more vegetarian meals and eat more colors each day. This vegan chickpea curry, a variation on chana masala, features white onions, green chiles and spinach, orange sweet potatoes, and red tomatoes. We almost hit our five color goal in a single meal.

Chickpea Curry with Sweet Potato

This dish includes serrano chile peppers, which are a step up on the heat scale from jalapeños. If you think this may be too hot for you, you can substitute jalapeños or even mild bell peppers. Use a yellow pepper and that will be one more color in your dish! Some peppers, even within the same family, are hotter than others. To test how hot a particular chile pepper is, cut it open and rub the inside of the pepper against your gum above your upper row of teeth. (I learned this tip from Curtis Stone.)

You may check the nutritional information for this chickpea curry and say “whoa, 56g of carb, that’s way too much for me at a meal.” Note that there’s also a whopping 18g of fiber per serving which should reduce the effects of the carbs. If you’re still nervous, simply reduce your portion size.

Can’t Find Garam Masala?

If you can’t find garam masala at your store, you can make your own. It may not be exactly the same, but it will do in a pinch. Here are the ingredients for one version of homemade garam masala.

New to the vegetarian/vegan game?

This curry will open your eyes to a new world of flavor. Try it for Meatless Monday. If you like these flavors and want a simpler recipe, you might like Green Curry Chickpea and Sweet Potato Soup.

Chickpea Curry with Sweet Potatoes

Chickpea Curry with Sweet Potato

A variation of chana masala, a popular Indian vegetable curry
Author: Adapted from The Cafe Spice Cookbook by Hari Nayak
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Soups and Stews
Cuisine: Indian
Keyword: chickpea curry, vegan recipes
Servings: 4 servings
Print

Ingredients

  • 3 tablespoons coconut oil
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 medium onion finely diced
  • 2 serrano chiles seeds removed and minced
  • 1/2 pound sweet potatoes peeled and cut into 1-inch cubes (about 1 medium potato)
  • 14 ounces diced tomatoes, drained 1 can
  • 1 teaspoon Kosher salt
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 cup water
  • 30 ounces chickpeas, drained and rinsed 2 cans
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon dried fenugreek leaves optional
  • 2 cups fresh baby spinach or kale stems (& ribs) removed

Instructions

  1. Heat oil in medium saucepan over medium heat. Add garlic and ginger. Stir fry for 30 seconds, stirring constantly.
  2. Add coriander and cumin and stir until fragrant, about 15 seconds.
  3. Add onions and chile peppers. Stir often, until onions begin to darken, about 10 minutes.
  4. Add sweet potatoes and cook, stirring constantly so that the onions don't stick. Add a little bit of water if necessary.
  5. Add tomatoes, salt, garam masala, and cayenne pepper. Stir for 30 seconds.
  6. Add the water and chickpeas. Bring to a simmer, then cook, partially covered, for 15 minutes, stirring occasionally. The sweet potatoes should be easy to pierce with a fork, but not mushy.
  7. Meanwhile, in a small bowl, combine lemon juice and fenugreek (if using). Set aside.
  8. Add spinach to the chickpea mixture and cook until it wilts, stirring occasionally.
  9. Remove from heat and stir in lemon juice (and fenugreek, if using). Serve immediately.

Recipe Notes

If you don't enjoy spicy (hot) food, replace the serrano chile with about 2 tablespoons minced green bell pepper and omit the cayenne pepper.

If you want to reduce the Sodium in this recipe, leave out or reduce the kosher salt. You can also use no-salt-added tomatoes (or fresh).

If you want to reduce the Saturated Fat in this recipe, use extra virgin olive oil instead of coconut oil.

Nutrition facts

Calories: 367kcal
Fat: 15g
Saturated fat: 9g
Sodium: 972mg
Carbohydrates: 56g
Fiber: 18g
Sugar: 9g
Protein: 13g
Share
Tweet
Pin
What You Need to Know about Diabetes and Nonalcoholic Fatty Liver Disease
Food, Art, and Nature Flourish in Phoenix, Arizona

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Mary Frances says

    January 11, 2016 at 5:26 pm

    Yumm!! This looks so good and healthy. Thanks for sharing the recipe! Can’t wait to try it.

    Reply
    • Shelby Kinnaird says

      January 12, 2016 at 9:08 am

      Mary Frances – My husband and I both loved it. It’s great leftover for lunch the next day too. If you try it, let me know what you think!

      Reply

Primary Sidebar

Welcome!

I'm Shelby, aka Diabetic Foodie. If you have diabetes, cook for someone who has diabetes or just want to eat healthy, you're in the right place. I firmly believe a diabetes diagnosis is not a dietary death sentence.

Read More »

Subscribe

Share your email address and never miss a new recipe.

Pre-Order My Cookbook

The Diabetes Cookbook for Electric Pressure Cookers

Order My Book

The Pocket Carbohydrate Counter Guide for Diabetes

Reader Faves

Shirataki Noodles with Shrimp Stir-Fry

Shirataki Noodles with Shrimp Stir-Fry

Green Beans with Stewed Tomatoes

Green Beans with Stewed Tomatoes

Shrimp Salad Stuffed Avocado

Shrimp Salad Stuffed Avocado

Lower Sodium Breakfast Sausage

Lower Sodium Breakfast Sausage

Grilled Pineapple Kebabs with Lemon Yogurt Sauce

Grilled Pineapple Kebabs with Lemon Yogurt Sauce

Buffalo Chicken Burger (low-carb)

Buffalo Chicken Burgers

Browse Around

  • Breakfast
  • Appetizers & Snacks
  • Main Dishes
  • Side Dishes
  • Salads & Dressings
  • Soups & Stews

    Footer

    Gluten Free

    Tapioca Berry Parfaits (Instant Pot)

    Tapioca Berry Parfaits (Instant Pot)

    Chicken Bone Broth (Instant Pot)

    Chicken Bone Broth (Instant Pot)

    Shakshuka with Swiss Chard (Instant Pot)

    Shakshuka with Swiss Chard (Instant Pot)

    Vegan

    Key Lime Date Balls with Pistachios

    Key Lime Date Balls with Pistachios

    Roasted Eggplant Paté with Sun-Dried Tomatoes (vegan)

    Roasted Eggplant Paté with Sun-Dried Tomatoes (Vegan)

    Wild Rice Salad with Cranberries and Almonds

    Wild Rice Salad with Cranberries and Almonds

    Nutritional Disclaimer

    Please note I am not a nutrition expert or a medical professional of any kind. Nutritional information included with each recipe on this site was estimated by using an online nutrition calculator. If accurate nutritional information is critical to your health and well-being, please independently perform the calculations yourself. No information presented on this site is a substitute for the services of a trained health professional.
    Follow me on Facebook! Follow me on Twitter! Follow me on Pinterest! Follow me on Instagram! Email me!
    • Disclosures
    • Privacy Policy
    • Resources
    Copyright © 2019 Diabetic Foodie and the Diabetic Foodie logo are registered trademarks. All rights reserved.Site CreditsDesigned by Melissa Rose Design.Developed by Once Coupled.