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Sweet Potato Chickpea Coconut Curry
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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: gluten-free, Quick, Vegan
Servings: 6
Calories: 217kcal

Ingredients

  • 1 tablespoon cumin seeds
  • 1 large onion, diced
  • sea salt, to taste
  • 5 garlic cloves, minced
  • 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 lite coconut milk (lite 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

  • Heat a large saucepan or dutch oven over medium-high.  Add the cumin seeds and cook until fragrant, taking care not to burn them, about 1-2 minutes.  Add 1/4 cup water, onion, garlic, ginger and salt to taste, and sauté until softened, adding more water as necessary to prevent sticking.  When most of the water has evaporated, 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: 217kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 5g | Sodium: 240mg | Potassium: 711mg | Fiber: 6g | Sugar: 6g | Vitamin A: 15079IU | Vitamin C: 41mg | Calcium: 123mg | Iron: 3mg