top of page

Curried Chickpeas & Sweet Potato with Coconut Milk

This creamy, coconut curry is gluten-free and vegetarian, so it's great for a meatless Monday. Or if you've been eating too much heavy, difficult-to-digest foods, this will give your digestive system a little break.

The ingredients in this dish are very nutritious and wholesome. Chickpeas are high in fiber, and as a bean, help to reduce cholesterol, as studies have shown. Chickpeas also contain a higher amount of the amino acid, tryptophan, than other legumes, which means it helps your body create melatonin (encourages sleep) and serotonin (helps balance moods). Sweet potato is also high in fiber. It’s a comfort food like bread and pasta; but unlike most comfort foods, it’s light in the stomach. Sweet potato is rich in beta-carotene, which is a precursor to vitamin A. The spices help aid digestion, are a good source of antioxidants, and are anti-inflammatory.


  • 1 tbl. ghee

  • 1 large white or yellow onion, diced

  • 2-4 cloves garlic, minced

  • 1 tsp. ground ginger

  • 1 1/2 tbls. curry powder

  • 2 tsps. garam masala

  • 1 cup vegetable broth

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 1 (15-ounce) can fire-roasted diced tomatoes (with their juices)

  • 1 (13-ounce) can coconut milk; you can use light coconut milk if you'd like

  • 1 large sweet potato, peeled and diced into 1/2-inch cubes

  • Handful of spinach leaves (or other greens)

  • Juice of 1 lemon

  • Salt and pepper to taste

  • Optional toppings: cilantro, thinly sliced red onion, crushed red pepper flakes


  • Heat the ghee in a large sauté pan or stockpot over low heat. Add the onion and raise heat to medium-high. Sauté for 5 minutes, stirring occasionally, until softened.

  • Add the garlic and sauté for 1 minute, stirring occasionally.

  • Add the curry powder, dried ginger, and garam masala and sauté for 1 minute, stirring occasionally.

  • Add the vegetable broth, chickpeas, tomatoes, coconut milk, sweet potatoes and stir to combine.

  • Increase heat and bring to a boil.

  • Reduce heat to medium-low and continue cooking the curry, uncovered, over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10-15 minutes.

  • Add in the spinach leaves and allow them to wilt.

  • Add in the lemon juice and stir.

  • Season the curry with salt and pepper to your tasting.

Serve warm; garnished with any or all of the toppings; with naan (a type of Indian flat bread); or over basmati rice. It makes 4-6 servings.


16 views0 comments

Recent Posts

See All


bottom of page