Sweet Potato Chickpea Curry
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.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
- 4 tsp coconut oil
- 1 tbsp cumin
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 onion chopped
- 3 cloves garlic minced
- 2 sweet potatoes peeled and cut into medium sized cubes
- 1 cauliflower head chopped into florets
- 3 large carrots peeled and chopped
- 1 red bell pepper chopped
- 1 cup chopped kale
- 15 oz canned chickpeas drained and rinsed
- 15 oz canned diced tomatoes with juice
- 15 oz canned coconut milk light
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 sauté 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.
Keyword Dairy Free, Gluten Free, Nut Free, Paleo, Sugar Free, Vegan