Being sick could not have come at a better time. I had been feeling under the weather all last week, but as soon as my school break started, my body gave up and decided not to work anymore. My voice is pretty much non-existant. Better now then when my courses were running, right? Of course, not being sick at all is always preferable.
For all of you who are fending off a nasty cold (and for those of you who don’t want to get sick this season), here’s a hearty chickpea sweet potato curry that will get us all feeling in tip top shape in no-time! This flavourful chickpea sweet potato curry is wonderfully easy to make and uses ingredients that you probably already have in your pantry (yay for no trips to the grocery store!). Plus, no fancy kitchen equipment is needed either. If you’ve got a pot, a knife, and a can opener, you’re good to go!
Turmeric, ginger, garlic, and onions are all foods that you should immediately reach for when you’re starting to feel a cold coming on. Or you know, just eat them all on the regular to prevent yourself from getting sick in the first place (prevention is key friends!). Each of these ingredients are known for their powerful anti-inflammatory effects (which is very much needed when you’re wanting to recover).
The curry sauce that the ingredients simmer in is really what makes this dish. You can never go wrong with heating together coconut milk, onions, garlic, ginger, and spices!
This chickpea sweet potato curry has the perfect balance of spiciness and sweetness. Eating it is like giving your insides a big hug. The turmeric, ginger, and curry powder provide a mild heat that really warms up your body. Stewing all the ingredients in coconut milk makes the chickpea sweet potato curry extra rich!
I must be in some kind of chickpea phase, because just the other week I published the recipe for this super simple garlic hummus. What can I say, chickpeas are a darn delicious pulse! I used chickpeas and sweet potatoes to add heartiness to this tasty curry, but any other vegetables can be thrown in. Carrots and zucchini maybe? Frankly, once you’ve made up the curry sauce, any add ins are up to you!
I like serving this curry with brown rice, but feel free to substitute quinoa, cauliflower “rice”, or even nann bread. And, if you’re lucky to have some curry leftover, it tastes even better the next day!
Did you make this chickpea sweet potato curry? If yes, don’t forget to comment and share of photo of it on Instagram with hashtag #thehappinesskitchen and the tag @thehappinesskitchen_.
Chickpea Sweet Potato Curry
Chickpeas and sweet potatoes are simmered in a rich coconut milk curry sauce to create this hearty, flavourful entrée. If you have any leftovers of this curry, it will taste even better the next day!
- 2 tablespoons Chosen Foods avocado oil or extra virgin coconut oil
- 1 large yellow onion, diced
- 3 large garlic cloves, minced
- 1 tablespoon minced ginger (about 1-inch nub of ginger)
- 1 14 oz can of coconut milk (full fat)
- 1 teaspoon ground turmeric
- 1-2 teaspoons curry powder
- 1/2 teaspoon black pepper
- 1 tablespon coconut sugar
- 1 tablespoon soy seasoning or tamari
- 3 cups diced sweet potato (about 2 medium sized)
- 1 cup diced tomatoes
- 1 cup filtered water
- 1 14 fl oz (398 ml) can cooked chickpeas/garbonzo beans (2 cups cooked)
Heat oil in a large pot over medium heat. Add in diced onion and cook until softened (about 5 minutes).
Mix in minced garlic and ginger and sauté until fragrant.
Add all the remaining ingredients to the pot. Give everything a good stir then turn heat down to low.
Allow your curry to simmer for 30 minutes, or until sweet potatoes are cooked through. Occasionally give your curry another stir.
Serve your curry with brown rice, quinoa, cauliflower "rice", or naan bread. Store any leftover curry in a covered container for up to 4 days.
Your curry can also be frozen for up to 3 months. Just make sure it has completely cooled before putting it in the freezer.
Quote of the post:
“Real generosity toward the future lies in giving all to the present.”
– Albert Camus