Coconut Sweet Potato and Chickpea Curry

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.

This Curry is 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, and is loaded wth vegetables, including sweet potatoes, onion, carrot, celery, and zucchini. Getting enough cooked sweet vegetables into your meals is important for stabilizing blood sugar and preventing the urge to grab for sweet treats after dinner.

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
 
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Recipe type: Curry
Serves: 6 servings
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
  • 1-2 tablespoons fresh ginger, grated
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • ⅛ teaspoon cayenne powder
  • 1-2 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
  • 1-2 cups lacinato or curly kale, destemmed and chopped
  • 1 tablespoon fresh lime juice
  • ½ 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.

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

 

Another slightly different version of the curry with different proportions of vegetables.

Italian Chickpea Soup with Fusilli Pasta

Over the years, this Italian Chickpea Soup has been a family favorite and has always gone over well with children visiting our home.The addition of pasta makes the soup heartier, like a minestrone, and can definitely be considered a one-pot meal.

I recently had the opportunity to teach a cooking class at my daughter’s elementary classroom where I decided to serve the soup with pasta and bread, which was a real hit! An added bonus is how economical this recipe is. We made this recipe X4, which fed about 35 people, using all organic ingredients, for under $2 per person including soup, pasta, bread, and butter.

Day 1 of our cooking class involved walking to the grocery store, selecting our groceries, and carrying our groceries back in a wagon! When we got back to the classroom, we soaked the chickpeas so they would be ready to cook the following day.

Day 2 of our cooking class involved cooking the chickpeas in the pressure cooker, and slicing, dicing, and sautéing vegetables for the soup.

The secret to making this soup delicious is to make your chickpeas from scratch. Make your chickpeas in advance, as it takes a good 8-10 hours to rehydrate the dried chickpeas (I usually do this step overnight), and some more time to cook them. I use a pressure-cooker to make my chickpeas, but they can be made in a regular pot (it just takes longer). I recommend making a big batch of chickpeas and freezing some away in quart-sized freezer bags that you can use later on to make hummus or another batch of soup. Here is my recipe for Homemade Chickpeas.

5.0 from 2 reviews
Italian Chickpea Soup with Pasta
 
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Recipe type: Soup
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
  • 1 recipe Homemade Chickpeas or 3 cups cooked chickpeas
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, diced
  • 2 teaspoons fresh rosemary, minced
  • 2 stalks celery, sliced
  • 2 medium carrots, sliced into rounds or half moons
  • 2 medium zucchini, sliced into half or quarter moons
  • 4 cups vegetable stock or water
  • 1 organic bay leaf
  • ½ cup fresh parsley or basil leaves, chopped, divided
  • 2 cups cooked pasta (such as farfalle, fusilli, twists, wheels, or shells)
  • ½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano (optional)
  • sea salt, to taste
  • freshly ground black pepper, to taste
Instructions
  1. Follow instructions for making Homemade Chickpeas. Set chickpeas aside. Do not drain, as the chickpea cooking liquid will be used in the soup. If using canned chickpeas you will need to drain the liquid from the can.
  2. In 3- to 5-quart soup pot, sauté onion in 1 tablespoon olive oil and a pinch of sea salt for about 10 minutes over medium or medium-low heat. Add rosemary and stir to coat onions. Add another tablespoon olive oil, celery, carrot, and another pinch sea salt and sauté about 10 minutes more. Adjust heat if necessary to prevent burning. Add zucchini and sauté a minute more.
  3. Place chickpeas and chickpea cooking liquid into soup pot and add stock and bay leaf. Bring to a boil, then turn heat to low, cover, and simmer until zucchini is soft, about 8 minutes. Add half of fresh herbs. Season with salt and pepper to taste.
  4. Serve pasta in soup bowls and pour chickpea soup over the pasta.
  5. Garnish each bowl with remaining fresh herbs and/or grated cheese (if using).
Notes:
  1. Make this recipe gluten-free by using a gluten-free variety of pasta.
  2. If using canned chickpeas, add 3 cloves minced garlic along with carrots and celery.

By noon our cooking crew was ready to serve their homemade soup, pasta, and bread to the class.

Enjoy making soup on a cold winter day and share with some friends!

Quinoa Kitchadi with Vegetables, Turmeric, and Ginger

quinoa kitchadi

Kitchadi, a one-pot meal from the Ayurvedic tradition, is considered very healing and nourishing (or sattvic), and is typically made with split mung beans (moong dal), basmati rice, digestive spices, ghee or oil, and non-starchy vegetables. Here I am using quinoa, moong dal, and coconut oil, but you may experiment with different grains and beans for variety.

Kitchadi is soothing to the digestion, as it contains turmeric and ginger, it is cooked until soft in texture, and it is served warm.  It contains complex carbohydrates, good quality fats, and vegetables, which help to regulate blood sugar.

Kitchadi is a go-to breakfast meal at my home, when I am wanting something heartier than miso soup, but still want something soothing to the digestion. It seems to work as a “reset button” if I am having stomach troubles or just lacking appetite. I make enough so that I can have leftovers for lunch or breakfast the next day, adding some fresh greens and herbs when reheating.

5.0 from 1 reviews
Quinoa Kitchadi with Vegetables, Turmeric, and Ginger
 
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Author:
Recipe type: Breakfast
Cuisine: Ayurvedic
Serves: 4 servings
Ingredients
  • 2 tablespoons unrefined coconut oil
  • ½ cup moong dal (split mung beans), rinsed and soaked overnight then drained
  • ½ cup quinoa (tan or mixture of red and tan), rinsed and drained
  • 1 teaspoon fresh ginger, minced
  • ½ teaspoon organic turmeric powder
  • 2 cups sliced vegetables (such as zucchini, carrot, celery, butternut squash)
  • 3-4 cups filtered or spring water, divided
  • ¾ teaspoon sea salt, or more to taste
  • a few grinds of black pepper
  • fresh cilantro leaves, for garnish
  • lemon, cut in wedges, for garnish
Instructions
  1. Heat medium, heavy-bottomed saucepan or pot on medium heat and add coconut oil. Add soaked moong dal and stir to coat well with the oil. Add quinoa and mix into dal. Toast on medium heat for a minute or two, then add ginger and turmeric and saute for a minute more.
  2. Add 2 cups water, stirring to make sure quinoa and dal are not sticking to the bottom of the pot. Bring to a boil, then turn to low, cover, and simmer for about 20 minutes.
  3. Add vegetables, sea salt, and additional water (1-2 cups) to achieve desired consistency (it can either be soft or a bit soupy). Simmer another 10 minutes, or until quinoa and dal are very soft.
  4. Add a few grinds of black pepper. Taste for seasonings. If it seems too dry, add more coconut oil.
  5. Serve in a bowl garnished with fresh cilantro and lemon.

 

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