Sweet Potato and Chickpea Curry
This wholesome, comforting sweet potato and chickpea curry is crave-worthy and delicious. You can whip it up in just 40 minutes and you will end up with a fantastic dinner that will keep you warm and satisfied. Naturally gluten-free and vegan too!
Servings: 8 servings
- 1 tbsp extra virgin olive oil
- 6 oz box of baby spinach or baby kale
- 2 15 oz cans chickpeas
- 1 red onion diced
- 2 yellow bell peppers diced
- 2 sweet potatoes diced into ¼ inch cubes
- ½ cup frozen corn
- 1 large carrot peeled and diced
- 5 celery sticks diced
- 7 cloves minced garlic
- 1 tbsp minced ginger
- 2 tbsp Curry Powder
- 1 tsp salt more to taste
- 1 30 oz can crushed tomatoes
- 1 15 oz can light coconut milk
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.
Top Tips For Making Sweet Potato and Chickpea Curry
- If you haven’t used can coconut milk often, keep in mind that sometimes that separates into layers while it’s in the can. That is completely normal and everything is fine. You can use a whisk to blend the milk back together and it will be perfect.
- Dice the sweet potatoes roughly the same size, and cut them into small cubes, so they cook evenly and quickly.
- All curry powders vary in intensity and heat. If you are using a different brand of curry powder than the one I mentioned, make sure to taste your curry powder and the sweet potato curry itself while you're cooking to make sure it doesn't get too spicy and the flavors remain balanced.
- Store in the fridge for up to 4-5 days, or in the freezer for up to 3-4 months.
Calories: 250kcal | Carbohydrates: 44.8g | Protein: 9.2g | Fat: 5.4g | Saturated Fat: 2.6g | Sodium: 793.8mg | Fiber: 9.3g | Sugar: 8g