Sweet Potato & Chickpea Curry
This Sweet Potato & Chickpea Curry is one of my favorite dishes. It’s one of those meals you feel good after eating. This Sweet Potato & Chickpea Curry is full of nutrients and flavor and It’s super simple to make. It’s so rich, creamy, and delicious!
I am so surprised I never shared this Sweet Potato & Chickpea Curry recipe. This is hands down one of my favorite recipes to make. I’ve made it so many times for my family and they love it! I uploaded it over a year ago on my Youtube channel. But making videos along with a blog post can be a little time-consuming. So if you haven’t checked out my Youtube Channel you should 😉. You’ll probably find recipes you’ve never seen before.
Happy New Year btw. I’m blown away that another year has passed. I guess that’s because we had a newborn last year. When you add kids to the mix, the days, weeks, and months go by quickly! It’s true…The days are long but the years do go fast. Something like that…
I don’t know about you but I love when the New Year starts. It’s like you’ve hit the reset button, and adapted a whole new way of thinking. For me, I’m going to make a point to waste less. It’s easy to get in a habit of buying groceries but not really having a plan for what to do with them. In the New Year, I hope to change that.
The first step for me was actually looking through my cupboards and taking out the old & expired stuff. You know all the old chip bags, half-eaten or stale stuff. All the things you don’t want anymore and all the things making it impossible to find what you really have.
I also decided to put all the extra stuff like cans of beans or tomatoes in the basement as an overflow (Yes, I know I wish we had a walk-in pantry 😆.) Making room helps you see what you already have. That way you can easily plan and use the ingredients to put meals together.
I got some paper and wrote down all the possible meals I could make with the ingredients I had. This was HUGE. I found this quite fun and worth staying up late for. It allowed me to wake up with a whole new direction and plan in my mind of what I would make for the next couple of days. All those random items in my cupboards and fridge were now my tools to help create meals.
If you have a plan for what you are making before you go shopping you can again use your food like tools and extend their life by using one ingredient in multiple dishes. for example, if I buy some herbs what meals can I use them for? I know sometimes when you buy herbs they end up getting used once and then go bad. Just like berries. I hate when you eat a couple and the next time you go to eat them they are smooshy and furry.
I challenge you to look through your cupboards and see what you can create without going to the store. It’s actually kinda fun! It really gets your creative juices flowing! Anytime you can save a trip to the store or buy less that’s a win-win in my book! Check out my last recipe. Garlic and Herb Chicken. I can say those herbs from that recipe also went in a couple of other dishes too, and that makes me happy when there is less waste.
Of course, all this can go out the window when you get busy and again find yourself getting in a habit of eating out. True story 😔 That’s life. Sometimes you have to also give yourself a break and just have some fun! But remember you can always start again! Look in your cupboards and let the creativity come alive!!
Now let’s get back to this Recipe…
This Sweet Potato & Chickpea Curry is a meal you’ll feel good about making. It’s packed with very healthy ingredients, like sweet potatoes, and chickpeas…obviously 😆. Also Garlic, ginger, red pepper, and jalapeno (don’t worry it’s not spicy). and a big handful of spinach. There are more ingredients I’ll make sure to list them below.
-Chickpeas- 1 Can, Drain & rinse
-1 Can of unsweetened coconut milk -You’ll use half
-Sweet potato – 1 large or 2 smaller ones-diced into larger uniform pieces
-1 jalapeno -diced
-2 shallots -diced
-4 cloves of garlic -minced
-2 handfuls of baby spinach
-1 red pepper -diced
-Fresh tomatoes- use a couple of handfuls of little tomatoes or a plum tomato- (diced)
-You’ll also need coconut oil to saute your veggies
-1/2 tsp Cumin
-1/2 tsp Turmeric
-1/4 tsp Ground Cardamon
-1/2 tsp Curry Powder
-1/2 tsp salt and pepper -Make sure to season to taste. *I never measure salt & pepper I season with salt and saute the onions & peppers etc.
-Start by getting all your ingredients ready. Dice up your sweet potato, red pepper, shallots, jalapeno, tomatoes, etc, and add them to a plate. That way they are ready to saute.
-Grab a saute pan (larger one) And add 2 spoonfuls of coconut oil to the pan. Saute your shallots, and season with salt & pepper. Then saute your minced garlic and ginger, red pepper, and jalapeno. Continue to saute on medium heat and season with salt and pepper. Continue to cook until soft.
-Next, add in those sweet potatoes and spices and continue to saute on medium heat. Now add in a little water, this will help steam your sweet potatoes.
-Add your tomatoes and chickpeas and a little more water to loosen things up so they can continue to steam. Next you”ll be adding in some coconut milk. I used half the can. Continue to cook until the sweet potatoes are soft. Lastly, add some chopped cilantro. Continue to cook for approx 30-45 mins. Could be less. Your sweet potatoes and chickpeas just need to soften.
-Start your rice so it’s ready for when it’s done cooking.
-Lastly, check the seasoning and add in the handfuls of spinach.
-You can garnish with more cilantro and serve with white rice. Enjoy!!
Keep scrolling and you’ll find the Recipe Card to pin or print
I hope you guys enjoyed this recipe. It is something I love to make for my family. My favorite thing is when we have some naan bread and fig spread to go with it. This dish is so incredibly delicious when you pair it with something sweet. It really makes it extra special. I could even see some pineapple paired with this. So comforting and delicious!!
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Sweet Potato & Chickpea CurryCuisine: VegetarianDifficulty: Moderate
1 can of chickpeas-drained & rinsed
1 can of unsweetened coconut milk-use half
1 large sweet potato or a couple of small sweet potatoes. Wash, peel, and dice
1 jalapeno diced-remove seeds
4 cloves of garlic-minced
2 handfuls of baby spinach
1 red pepper-diced
A couple of handfuls of little tomatoes
Chunk of ginger-minced
Cumin -1/2 tsp
Ground Cardamon-1/4 tsp
Curry Powder-1/2 tsp
Salt & pepper- season to taste
- Start by getting all your ingredients ready. Dice up your sweet potato, red pepper, shallots, jalapeno, tomatoes, etc, and add them to a plate. That way they are ready to saute.
- Grab a saute pan (larger one) And add 2 spoonfuls of coconut oil to the pan. Saute your shallots, and season with salt & pepper. Then saute your minced garlic and ginger, red pepper, and jalapeno. Continue to saute on medium heat and season with salt and pepper. Continue to cook until soft.
- Next, add in those sweet potatoes and spices and continue to saute on medium heat. Add in a little water to help steam your sweet potatoes.
- Add in your tomatoes, chickpeas, and little more water to loosen things up, and some coconut milk. I used half a can. Continue to cook until the sweet potatoes are soft. Lastly, add some chopped cilantro. Continue to cook for approx 30-45 mins. Could be less. Your sweet potatoes and chickpeas just need to be soft.
- Make your rice so it’s ready for when this dish is done cooking.
- Lastly, check the seasoning and add in the handfuls of spinach.
- This dish is delicious with naan bread and fig spread or something sweet. Enjoy!!
- This dish is great for leftovers or freezing for future dishes.