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Chickpea Curry-Stuffed Sweet Potatoes

Chickpea Curry-Stuffed Sweet Potatoes

Nutrition Facts
  • cal. (kcal) 421
Chickpea Curry-Stuffed Sweet Potatoes
  • Makes: 4 servings
  • Prep: 20 mins
  • Total Time: 1 hr 10 mins
  • Carb Grams Per Serving: 72


  • 4 sweet potatoes (about 2 1/2 pounds total), scrubbed
  • 4 teaspoons canola oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 4 teaspoons curry powder
  • 1 14.5-ounce can no-salt-added tomatoes
  • 1 cup light coconut milk
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 6 cups loosely packed baby spinach
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 1/4 cup roughly chopped cilantro, plus leaves (optional)


  1. Preheat the oven to 400 degrees . Place sweet potatoes on a rimmed baking sheet lined with aluminum foil and bake until soft, 60 to 70 minutes.
  2. When sweet potatoes have about 15 minutes left to cook, heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute. Add curry powder and cook until fragrant, 15 to 30 seconds. Add tomatoes, coconut milk, brown sugar, vinegar and salt and bring to a simmer, scraping up any spices from bottom of skillet. Add spinach and cook, stirring occasionally, until bright green and wilted, about 3 minutes. Stir in chickpeas and cook until heated through, 1 to 2 minutes.
  3. Split sweet potatoes down the middle and push sides to open them up. Stir chopped cilantro into chickpea mixture and ladle over sweet potatoes. Garnish with cilantro leaves if desired.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 421 cal., 10 g total fat (4 g sat. fat), 656 mg sodium, 72 g carb. (15 g fiber), 12 g pro.


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