Coconut Sweet Potato and Chickpea Curry

Coconut Sweet Potato and Chickpea Curry is mildly spiced with fresh ginger, turmeric, and cumin and is loaded wth seasonal vegetables.

Chickpea Curry is a Great Post-Holiday Reset

When Thanksgiving has come and gone, try this flavorful Coconut Sweet Potato and Chickpea Curry which will reset your digestion and put an end sugar cravings!

This one-pot meal is a crowd pleaser and reheats well. You can serve by itself or with some jasmine or basmati rice.

Packed with Digestive Spices and Nutritious Vegetables

Coconut Sweet Potato and Chickpea Curry is mildly spiced with fresh ginger, turmeric, cumin, and just a pinch of cayenne pepper. It’s loaded wth vegetables like sweet potatoes, onion, carrot, celery, and zucchini. Getting enough naturally sweet vegetables into your meals is important for stabilizing blood sugar and preventing the urge to grab for sweet treats after dinner.

 

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Coconut Sweet Potato and Chickpea Curry

  • Author: Rachel Zierzow
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Curry

Scale

Ingredients

  • 1 tablespoon virgin coconut oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cups sweet potato, diced
  • 1 medium zucchini, diced
  • 2 cloves garlic, minced
  • 12 tablespoons fresh ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/8 teaspoon cayenne powder
  • 12 cups cooked chickpeas (with cooking
  • broth, if homemade)
  • 1 cup vegetable stock or water
  • 1 can full-fat coconut milk
  • sea salt and black pepper, to taste
  • 12 cups lacinato or curly kale, destemmed and chopped
  • 1 tablespoon fresh lime juice
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Heat Dutch oven or soup pot over medium heat for about 1 minute. Add coconut oil and sauté onion, carrots, and celery with a generous pinch of salt for about 5 minutes.
  2. Add sweet potato, zucchini, garlic, ginger, spices, chickpeas, and vegetable stock. Simmer about 5 minutes, then add coconut milk.
  3. Season with a teaspoon sea salt and a few grinds black pepper.
  4. Add kale (if using), bring back to a gentle boil, then simmer until vegetables are fork tender.
  5. Add a little more sea salt and black pepper to taste.
  6. Stir in lime juice and cilantro.
  7. Serve with fresh jasmine rice or quinoa.

Vary Your Ingredients to Make a Different Curry Each Time

One reason I love this recipe is that you can vary the vegetables – use butternut or kabocha squash instead of sweet potato, broccolini instead of zucchini, leeks instead of onion, and so on. Use what you have on hand to make a unique version of this recipe until waiting until you have every single ingredient to start making it!

Also, consider leaving the chickpeas out if you want a vegetable curry to go alongside baked chicken. Just substitute an extra cup or two of vegetables.

Coconut Sweet Potato and Chickpea Curry at yoga retreat I catered this fall.

More Curry Recipes to Try:

Kabocha Squash and Red Lentil Curry (V, GF)

Indian Cauliflower and Green Pea Curry

 

Questions?

Call or email me to schedule a consultation or talk about one of my services. I love meeting with people, and I’m always happy to chat!

(512) 217-1259

rachel@cookloveheal.com

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