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Sweet Potato Curry with Chickpeas

It’s a warm, spicy, sweet potato curry that is packed with detoxifying nutrients (perfect post-holidays). It is one of those “dump meals” – where you can just throw everything into one pot and let the deliciousness happen.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Indian
Servings: 8 servings
Calories: 250kcal


  • 1/2 tbsp extra virgin olive oil
  • 6 oz box of baby spinach or baby kale
  • 2 15 oz cans of chickpeas
  • 1 red onion diced
  • 2 yellow bell peppers diced
  • 2 sweet potatoes diced into 1/4 inch cubes
  • 1/2 cup frozen corn
  • 1 large carrot peeled and diced
  • 5 celery sticks diced
  • 7 cloves of minced garlic
  • 1 tbsp minced ginger
  • 2 heaping tbsp Curry Powder
  • 1 tsp salt
  • 30 oz crushed tomatoes 1 can
  • 15 oz light coconut milk 1 can


  • Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
  • Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.
  • Add in the rest of your ingredients.
  • Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.


Calories: 250kcal | Carbohydrates: 44.8g | Protein: 9.2g | Fat: 5.4g | Saturated Fat: 2.6g | Sodium: 793.8mg | Fiber: 9.3g | Sugar: 8g