Sweet Potato Chickpea Curry

Serves 8

10 mins prep

30 mins cook

40 mins total

The combination of tender sweet potatoes, hearty chickpeas, and a creamy coconut sauce makes this Sweet Potato Chickpea Curry absolutely irresistible! I can have dinner ready in just 40 minutes, making it the perfect meal for busy nights. Naturally gluten-free and vegan, it’s a dish my whole family loves.

2 servings

¼ tbspextra virgin olive oil

1 ½ ozbox of baby spinach or baby kale

½ 15chickpeas

¼red oniondiced

½yellow bell peppersdiced

½sweet potatoesdiced into ¼ inch cubes

⅕ cupfrozen corn

¼large carrotpeeled and diced

1 ¼celery sticksdiced

1 ¾ cloveminced garlic

¼ tbspminced ginger

½ tbspCurry Powder

¼ tspsaltmore to taste

¼ 30crushed tomatoes

¼ 15light coconut milk

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Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon

Claim $4 coupon

Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon

Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.

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Add in the rest of your ingredients.
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Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender. Serve the curry hot with rice or your favorite sides!