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4.5 from 2 votes
Harvest chickpea and sweet potato Curry is Simple, comforting, warming, and nutritious. Make it today and see why I almost ate the whole pot by myself.
Harvest chickpea and sweet potato curry
Servings: 6 -8
Author: Ann Stewart
  • 1 large onions peeled
  • 2 clove garlic peeled
  • 2 tablespoons coconut oil
  • 1/2 cup diced plum tomatoes
  • 1 teaspoon hot red pepper flakes I like it hot
  • 3 tablespoon curry powder
  • Salt
  • 1 large sweet potatoes peeled and cut into 1/2- to-1-inch cubes
  • 15 oz coconut milk
  • 2 ΒΌ cups hot vegetable broth
  • 4 cups about 3 15 1/2-ounce cans, drained canned or cooked chickpeas
  • 2 tablespoons chopped cilantro leaves
  1. In a large, dutch oven or pot, heat the coconut oil and add chopped onion. Allow this to soften for 3 minutes.
  2. Add the garlic, chili, and curry powder to the onions. Stir and allow the curry powder to deepen in color- about several minutes. Add broth.
  3. Add the (drained and rinsed) chickpeas, the tomatoes, and sweet potato. Then add the coconut milk. And stir to combine. Bring to a boil.
  4. Turn the heat down to a simmer, cover. Stir occasionally and give the dish at taste after 20 minutes(most of the liquid would have reduced). Check for salt and add to taste. If you want the dish extra spicy, add more crushed red pepper flakes.
  5. Before serving, add a handful of fresh chopped cilantro. Serve atop fluffy brown rice or with roti or with naan. You get the idea! Enjoy!!!!