This sweet potato and chickpea coconut curry recipe is a rich and creamy dish perfect for a chilly evening. It's a harmonious blend of spices, sweetness, and heartiness, providing comfort and nutrition. The journey of perfecting this recipe involved balancing each ingredient for the best taste and nutrition.
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Ingredients
- Sweet potatoes — 2 medium-sized, peeled and cubed
- Chickpeas — 1 can (15 oz), drained and rinsed
- Coconut milk — 1 can (14 oz), full-fat
- Yellow onion — 1 large, finely chopped
- Garlic cloves — 3, minced
- Fresh ginger — 1 inch piece, grated
- Curry powder — 2 tbsp
- Ground cumin — 1 tsp
- Ground coriander — 1 tsp
- Ground turmeric — ½ tsp
- Crushed red pepper flakes — ¼ tsp, adjust to taste
- Vegetable broth — 2 cups
- Spinach leaves — 2 cups, fresh
- Lime — juice of 1, for serving
- Cilantro — a handful, chopped, for garnish
- Salt — to taste
- Black pepper — freshly ground, to taste
- Coconut oil — 1 tbsp
Instructions
- Heat coconut oil in a large pot. Cook chopped onions with a pinch of salt until translucent.
- Add minced garlic and grated ginger, sauté until fragrant. Toast spices like curry powder, cumin, coriander, turmeric, and red pepper flakes.
- Stir in sweet potatoes and chickpeas. Add vegetable broth and bring to a boil, then simmer until sweet potatoes are tender.
- Pour in coconut milk and continue to simmer until the curry thickens slightly.
- Stir in fresh spinach leaves and allow them to wilt.
- Finish with lime juice and season with salt and pepper.
- Serve hot, garnished with chopped cilantro.
Substitutions
- Coconut milk — Almond milk can replace coconut milk for a lighter version.
- Curry powder — Garam masala can substitute for curry powder for a milder flavor.
- Spinach — Use kale instead of spinach for a heartier green.
- Chickpeas — Lentils are a great alternative to chickpeas.
Variations
- More protein — Add cubed tofu or chicken for more protein.
- Spicy — Incorporate a diced jalapeño for extra heat.
Dietary Restrictions
- Vegan — Naturally vegan and suitable for those avoiding animal products.
- Gluten-free — The recipe is naturally gluten-free, but check packaged ingredients for certification.
Equipment
- Large pot
- Chopping board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
- Citrus juicer (optional)
- Can opener
Storage
- Cool and store in an airtight container for up to 4 days.
- Freeze for up to 3 months.
Pro Tips
- Bloom — Bloom spices in oil before adding broth to intensify flavors.
- Shake it — Shake the can of coconut milk well before using.
- Experiment — Experiment with rose water for an exotic touch.
Sweet Potato & Chickpea Coconut Curry Recipe for Thanksgiving
This sweet potato and chickpea coconut curry recipe is great for your Thanksgiving table. With a rich and creamy texture, it's a must see!
Equipment
- Wooden spoon
- Citrus juicer optional
- Can opener
Ingredients
- 2 medium-sized Sweet potatoes peeled and cubed
- 1 can (15 oz) Chickpeas drained and rinsed
- 1 can (14 oz) Coconut milk full-fat
- 1 large Yellow onion finely chopped
- 3 Garlic cloves minced
- 1 inch piece Fresh ginger grated
- 2 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- ½ teaspoon Ground turmeric
- ¼ teaspoon Crushed red pepper flakes adjust to taste
- 2 cups Vegetable broth
- 2 cups Spinach leaves fresh
- 1 Lime juice of, for serving
- a handful Cilantro chopped, for garnish
- Salt to taste
- Black pepper freshly ground, to taste
- 1 tablespoon Coconut oil
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onions and a pinch of salt, and cook until they're translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and sauté for another minute until fragrant. Then add the spices—curry powder, cumin, coriander, turmeric, and red pepper flakes—and give them a quick toast in the pan.
- Stir in the sweet potatoes and chickpeas, ensuring they're well-coated with the spices. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot.
- After about 15 minutes, when the sweet potatoes are just tender, pour in the coconut milk and continue to simmer.
- Once the curry has thickened slightly, usually after 10 minutes, stir in the fresh spinach leaves and allow them to wilt in the hot curry, which should take about 2 minutes.
- Finish the curry with a generous squeeze of lime juice, and season with salt and pepper to taste. Serve the sweet potato and chickpea coconut curry hot, garnished with chopped cilantro.
Notes
- Spice balance — Bloom the spices in oil before adding the broth to intensify their flavors.
- Coconut milk — Shake the can of coconut milk well before opening to ensure an even texture.
- Herb freshness — Experiment with a teaspoon or two of rose water for an exotic touch.
Nutrition
Nutrition Facts
Sweet Potato & Chickpea Coconut Curry Recipe for Thanksgiving
Amount per Serving
Calories
174
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
549
mg
24
%
Potassium
617
mg
18
%
Carbohydrates
33
g
11
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
3
g
6
%
Vitamin A
17733
IU
355
%
Vitamin C
16
mg
19
%
Calcium
90
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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