• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Alternative Dish

  • About
  • Recipes
    • Appetizers & Snacks
    • Breakfast
    • Dessert
    • Main Dish
    • Salad
    • Sauces & Dressings
    • Sides
    • Soup
  • Services
    • Services
    • 1:1 Coaching
    • Gluten Freedom Transition Program
  • Classes
  • Contact

Sweet Potato Curry with Chickpeas and Coconut

Jump to Recipe Print Recipe

Sweet Potato Curry with Chickpeas and Coconut

When winter hits in Minnesota, I know it’s time to pull out all my favorite curry recipes and make them like crazy.  Warm, slightly spicy and packed with nutrition, this sweet potato curry with chickpeas and coconut happens to be a personal favorite of mine.  But truly, just about any vegan curry will do.

I may have made a few too many curries last winter and Mace, my husband, who is my biggest food fan, screamed STOP!  Too much curry for him (which is impossible in my opinion, but whatever).  So, I took a curry break at the end of last winter.  But guess what??  ITS BAAAACK!!

What is Curry?

Curry is generally meat and or vegetables stewed in a spicy fragrant sauce.  There are different types of curry powders and curry pastes, but they generally contain: turmeric, coriander, cumin, ginger, and something to add spice.  From there, hot peppers, cilantro, onion, lime, garlic and many other ingredients can be added to change the flavor and texture of the curry base.  Curry powder and pastes can be purchased pre-made, or you can make them easily by combining your own spices as I do in this recipe.  Either way it’s not going to be bad.

Is Curry Spicy?

Curries can be anywhere from mild, to so spicy you have sweat dripping from your brow.  Since I am good little Minnesotan, I tend to keep my curries very mild.  Many of us with Scandinavian heritage still haven’t acquired any tolerance for spicy foods.  Exhibit A regarding my wimpy Scandinavian tongue:

While we were eating this curry, I commented frequently about how spicy it was.  Mace looked at me and said: I was thinking this was pretty sweet, I don’t taste any spiciness at all.  Huh?  Wimp.  Right here.

Feel free to amp up the spiciness in this recipe to suit your taste.  If you accidentally over-spice your curry, try adding a little more coconut milk.  Or if you want to be really decadent try adding a dollop of coconut whipped cream.

I love this particular curry recipe because it combines so many of my favorite foods: chickpeas, sweet potato and kale.  But curries are very easy to diversify.  You could easily swap the sweet potato for regular potatoes, and the chickpeas for black-eyed peas and you’d have yourself a good down-home southern style curry!  Feel free to use this recipe as a base for experimenting with what you have on hand.

Now, off you go to bring more curry joy into this world.  ENJOY!!

Sweet Potato Chickpea Coconut Curry

Sweet Potato Chickpea Coconut Curry
Print Recipe
5 from 6 votes

Sweet Potato Curry with Chickpeas and Coconut

This hearty and delicious sweet potato curry is quick to make and packed full of nutrition.  Make a double batch of this warm winter meal and eat it all week long.
Pin Recipe Facebook Email
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: gluten-free, Quick, Vegan
Servings: 6
Calories: 274kcal

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon cumin seeds
  • 1 large onion, diced
  • 1/2 teaspoon sea salt, plus more to taste
  • 5 garlic cloves, or to taste
  • 1 1/2 tablespoons ginger, minced
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons coriander
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 large sweet potato (about 4 cups), cut into 1/2 inch pieces
  • 1 14-ounce can chickpeas (or 1 1/2 cups), drained and rinsed
  • 1 14-ounce can coconut milk (light or full-fat will both work)
  • 1 14-ounce can diced tomatoes (or 1 1/2 cups chopped fresh tomatoes), with juices
  • 5 ounces baby kale (or 1 bunch regular kale, stems removed and roughly chopped)
  • pepper to taste
  • rice, quinoa or cauliflower rice for serving
  • fresh chopped cilantro for serving
  • lime wedges for serving

Instructions

  • In a large saucepan or dutch oven heat the coconut oil over medium-high heat.  Add the cumin seeds and cook until fragrant, taking care not to burn them.  Add the onion and 1/2 teaspoon salt and saute until softened and starting to brown.  Add the garlic and ginger and cook for about 30 seconds, until fragrant.  Add the turmeric, coriander and red pepper flakes and cook about 1 minute until spices are fragrant, stirring constantly so they do not burn.  
  • Add the sweet potato, chickpeas, tomatoes and coconut milk and bring to a boil.  Reduce to a simmer, cover and cook for 20-30 minutes until the sweet potato is very tender. 
  • Add the kale, stir to incorporate, and allow to cook an additional 5 minutes until kale is wilted.  Serve on grains or cauliflower rice  with cilantro and lime if desired.  

Notes

To use curry powder in place of the other spices: omit cumin seeds, turmeric and coriander.  Add 1 tablespoon curry powder where you're instructed to add the turmeric and coriander.  

Nutrition

Calories: 274kcal | Carbohydrates: 24g | Protein: 7g | Fat: 18g | Saturated Fat: 14g | Sodium: 526mg | Potassium: 638mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5560IU | Vitamin C: 38mg | Calcium: 118mg | Iron: 5.1mg
Pin Recipe Facebook Share by Email

Disclosure: This post contains Amazon affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love or think my readers will find useful.

Share the love!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Previous Post: « Maple Pecan Roasted Pears
Next Post: Cauliflower Ceviche »

Reader Interactions

Comments

  1. Lyndsay

    April 2, 2019 at 8:42 pm

    I loved this one! Filling and delicious, and it froze really well, too!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Follow Alternative Dish

  • Email
  • Facebook
  • Instagram
  • Pinterest

Welcome!

Maggie Wescott Cooking
Hi! I’m Maggie and I’m so excited you stopped by! I am a vegan and gluten free chef and bring my expertise and love for food, health and wellness to Alternative Dish.  My focus is on creating easy recipes that are friendly to those with food sensitivities and allergies.  I believe that everyone can still eat healthy, delicious food despite their dietary restrictions. Read on to find flavorful recipes to suit almost any dietary lifestyle…

Recent Posts

  • Easy Cocoa Date Truffles
  • Loaded Vegan Potato Nachos
  • Butternut Mac and Cheese (Vegan, Oil-Free)
  • Chickpea Lettuce Wraps with Peanut Sauce
  • Smoky Cauliflower Tacos with Chickpeas (Vegan, GF)

Categories

Archives

Footer

Follow Alternative Dish

  • Facebook
  • Pinterest
  • Instagram
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

© 2021 Alternative Dish · | www.alternativedish.com

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.