Low Calorie Sweet Potato Chickpea Curry

This Low Calorie Sweet Potato Chickpea Curry is just 250 calories, it’s naturally vegan and I have included some protein boosts in the nutrition section below.

Ingredients You’ll Need:

• Olive oil spray
• 1 onion
• 2 cloves garlic
• 2 teaspoons fresh ginger
• 1 (15 ounce) can chickpeas
• 1 (15 ounce) can diced tomatoes
• 1 (13 ounce) can coconut milk
• 1 sweet potato
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 cup baby spinach
• 1 tablespoon chopped cilantro

Low Calorie Sweet Potato Chickpea Curry

Healthy Chickpea Sweet Potato Curry Meal Prep and Storage

Meal Prep: This makes a great meal prep lunch or dinner. Make the curry and cool, then add to meal prep containers with rice or cauliflower rice. 
Storage: Will hold in the fridge for 5 days and the freezer for a month.
Reheating: Reheat in the microwave for 1-3 minutes.

Low Calorie Sweet Potato Chickpea Curry Recipe

Low Calorie Sweet Potato Chickpea Curry

Lose Weight By Eating

This Low Calorie Sweet Potato Chickpea Curry is just 250 calories and cost just $5 to make! I have included links to ingredients you may be unfamiliar with. Though you should be able to find them in any grocery store.

Special Tip: I have included some protein boosts in the nutrition section below.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course dinner, Main Course

Cuisine Indian

Servings 6 servings

Calories 250 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• Olive oil spray
• 1 onion chopped
• 2 cloves garlic minced
• 2 teaspoons fresh ginger minced
• 1 15 ounce can chickpeas drained and rinsed
• 1 15 ounce can diced tomatoes
• 1 13 ounce can coconut milk
• 1 sweet potato peeled and cubed
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 cup baby spinach
• 1 tablespoon chopped cilantro

Instructions

 

• Preheat a skillet over medium heat, and spray with olive oil.
• Add the onion, and cook for 5 minutes until softened.
• Add in the garlic, and ginger and cook for an additional 1-2 minutes until fragrant.
• Add chickpeas, tomatoes, coconut milk, and sweet potato, and mix well.
• Bring to a boil, then reduce the heat to low, and simmer for 10-15 minutes, until the sweet potatoes are cooked through.
• Add the garam masala, cumin, turmeric, salt, and pepper flakes, and mix well.
• Lower the heat to low heat, add in the spinach, and cook for 2-3 minutes until wilted.
• Sprinkle with cilantro, and serve hot, over rice.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 23.7gProtein: 6.4gFat: 16.1gSaturated Fat: 13.1gCholesterol: 0mgSodium: 224mgPotassium: 615mgFiber: 6.5gSugar: 7.8gCalcium: 52mgIron: 4mg

Keyword chickpea curry, sweet potato curry, vegan curry

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Nutrition and Calories for Chickpea Curry

High Protein Chickpea Curry: If you want to boost the protein and keep this vegan, add in some cooked and cubed tofu, and if you don’t need it to be vegan, cooked and cubed chicken is a great option. You can also add 1 scoop of unflavored collagen or protein powder to the sauce, though it will thicken up more, you can offset that with 1/4 cup water.
Low Sodium Chickpea Curry: You can lower the sodium by omitting the salt all together, and squeeze lime juice over the top before serving.

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