Sweet Potato and Chickpea Coconut Curry

I am a huge fan of curries, especially as the air gets cooler.  Although I am partial to Indian curry, I also love Thai and Asian curries as well.  This Sweet Potato and Chickpea Curry can be thought of as a fusion of Indian and Asian curry, borrowing aspects of both.

The Indian dry spices of turmeric, cumin, coriander, and red chili powder are combined with the red curry paste (I use Thai Kitchen) from Thailand.  Coconut milk and red lentils add creaminess to the curry. The aromatics consist of onion, garlic, and ginger.  Tomato adds the needed acidity to the dish.  Curry powder is used to add some depth to the curry. 

Sweet potatoes are very filling and satisfying.  Sweet potatoes are a great substitute for meat with this vegan dish.  Chickpeas offer a different textural element and provides protein.  Spinach is added to provide a contrast in color.

Finished with cilantro and lime juice, this curry is bursting with flavor and warms the soul.  Serve in a bowl with some fluffy basmati rice or other grain, such as quinoa or brown rice. Delicious!  Tip when making the basmati rice, throw 6 to 8 whole cloves, 4 or 5 whole cardamom pods, and a stick of cinnamon in with the rice while cooking.  It will be the most aromatic rice you’ll ever experience!

The recipe is so easy to make. It is prepared in one pot (I use a 6-quart Dutch Oven), so clean-up is a breeze

There is no exact science to making curry. With the dry spices and red curry paste, add more or less to suit your taste. This recipe is not spicy, at least to my palate. Likewise, you may want to add a little more salt to your curry, depending on your taste.

Curry is actually one of those dishes that I feel is even better as a leftover.  Though I am only guessing here, I think it may have something to do with the spices and aromatics maturing together and developing another layer of depth to the curry. 

Lastly, in place of sweet potato, butternut squash is a great alternative.  As with the sweet potato, be careful not to overcook the butternut squash, otherwise you may end up with mush!

Print Recipe

Sweet Potato and Chickpea Coconut Curry

(1 votes, average: 5.00 out of 5)

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Dinner – Comfort food

By Stephen MacNeil – Serves: 4 to 6

Prep Time: 15 minutes – Cooking Time: 45 to 60 minutes – Total Time: 60 to 75 minutes

This Sweet Potato and Chickpea Coconut Curry can be thought of as a fusion of Indian and Asian curry, borrowing aspects of both.

Ingredients

• 1 Medium Yellow Onion, diced
• 3 Cloves of Garlic, minced
• 1 ½ inch Piece of Ginger, minced
• 1 ½ Tbsp of Coconut Oil or Canola Oil
• 2 ½ Cups of Vegetable Broth, divided ½ Cup and 2 Cups
• 2 Tbsp of Red Curry Paste
• 2 Tsp of Red Chili Powder
• 1 Tsp of Turmeric
• 1 Tsp of Ground Cumin
• 1 Tsp of Ground Coriander
• 2 Tsp of Curry Powder
• 1 14.5 Ounce Can Diced Tomatoes
• 2 Tbsp of Tomato Paste
• ¼ Cup of Red Lentil
• 1 14 Ounce Can Unsweetened Coconut Milk
• 1 15.5 Ounce Can Chickpeas, rinsed
• 1 Large Sweet Potato, diced into ¾ inch cubes
• 1 ½ Tsp of Salt
• 3 Cups of Spinach
• 3 Tbsp of Cilantro, chopped
• Juice of ½ Lime

Instructions

1

In a large pot (I use a 6-quart Dutch oven), heat the oil over medium heat.

2

Once the oil is hot, add the diced onion, minced garlic, and minced ginger. Stir frequently as the onion sweats. This should be 4 to 5 minutes.

3

Add the red curry paste, turmeric, cumin, coriander, red chili powder, and curry powder. Stir for 1 to 2 minutes while it coats the onion, garlic, and ginger.

4

The ingredients in the pot will be dry. Add ½ cup of vegetable broth and stir.

5

Add the can of diced tomatoes and stir. Allow the tomatoes to cook for 3 or 4 minutes, stirring occasionally.

6

Add the red lentils, tomato paste, and remaining vegetable broth. Stir until the tomato paste has been incorporated into the liquid.

7

Add the coconut milk, chickpeas, and sweet potato and stir. Add the salt at this time.

8

Lower the heat to low and simmer with a lid on for 30 minutes, stirring every five minutes.

9

Test the sweet potato at 30 minutes. If it is not cooked through, continue cooking with the lid on, but vented about ½ inch to allow some steam to release, at low heat until the sweet potato is cooked through. Do not be alarmed if this takes another 30 minutes or so.

10

Once the sweet potato is cooked through, add the spinach and cilantro. Stir the spinach and cilantro into the curry until the spinach as wilted.

11

Squeeze the juice of ½ a lime into the curry. One last stir and it is ready to serve!

12

Serve in a bowl with fluffy basmati rice and enjoy!