Warm up this fall with our Sweet Potato Chickpea Curry! This hearty, flavorful dish combines tender sweet potatoes and protein-packed chickpeas in a rich, aromatic sauce. Perfect for cozy evenings, it’s a delicious way to embrace the season’s flavors while nourishing your body. Try it today!
Sweet Potato Chickpea Curry
Ingredients
- 2 Sweet potatoes cubed
- Olive oil to taste
- ½ Red onion diced
- 2-3 Lunchbox peppers diced
- 2-3 Cloves of fresh garlic diced
- 1 Can of Chickpeas drained
- Fresh ginger grated & to taste
- 1 Can of Tomato paste 6oz
- 1 Tsp Salt
- 1 Heaping Tbsp Curry
- 1 Tsp Pepper
- 1 Tsp Cinnamon
- 1 Tsp Turmeric
- 1 Tsp Cumin
- 1 ½ Cups of Coconut milk
- ½ Cup of bone broth
- 1 Cup of White rice for serving
- Fresh parsley to taste
- Fresh green onion to taste
Instructions
- Heat up a cast iron pot and coat with olive oil.
- Begin prepping your veggies: dice the red onion, garlic cloves and lunchbox peppers.
- When the cast iron is heated, add the raw sweet potato cubes and let cook for a few minutes.
- Add the chopped veggies, and grate in the fresh ginger into the sweet potatoes and stir.
- Time to get spicy! add the spices: salt, curry, pepper, cinnamon, turmeric, and cumin and stir to coat everything evenly.
- Add the coconut milk and bone broth to the mixture and combine.
- Let cook down until liquid is absorbed and contents are softened completely. (about 15 minutes!)
- Serve over white rice and enjoy!
