Sweet Potato Chickpea Curry – Conscious Table

Dairy Free, Gluten Free, Nut Free, Paleo, Sugar Free, Vegan

Prep Time

20 Minutes

Cook Time

40 Minutes

Servings

6-8 Servings

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All of the warming spices and flavors of Indian curry combined with the sweetness of sweet potatoes, makes for a very balanced curry. Enjoy with rice, naan, cauliflower rice, or on it’s own.

Ingredients

4 tsp coconut oil (I just used water instead)
1 tbsp cumin
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground coriander
1 tsp salt
1 tsp black pepper
¼ tsp cayenne pepper
1 onion, chopped
3 cloves garlic, minced
2 sweet potatoes, peeled and cut into medium sized cubes (about 3 cups)
1 cauliflower head, chopped into florets (about 3 cups)
3 large carrots, peeled and chopped into bite sized pieces
1 red bell pepper, chopped
1 cup chopped kale
1 15oz can chickpeas, drained & rinsed
1 15oz can diced tomatoes, with juices
1 15oz can light coconut milk

Instructions

In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
Add the sweet potato, carrots, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 minutes.
Add the bell pepper, cauliflower, and kale. Stir and cook for another 10 minutes.
Remove 1.5 cups of the mixture into a bowl (best to get the sweet potatoes) and mash. Add the mashed mixture back into the pot and stir well. Let cook for 3 minutes.
Serve with rice or cauliflower rice. Or eat on it’s own like a stew.