If anyone else is in a freezing cold place (sorry for the exaggeration but really, Atlanta is too cold for me right now), this Sweet Potato Chickpea Curry with Red Peppers is the perfect recipe for you. This curry is so warm and cozy. Naturally, I wish I could go swimming in it.
My family didn’t really eat ethnic food growing up so I was worried I wouldn’t be able to pull this recipe off. Haley, my sister, and I had it for lunch and we literally said Mmm between every bite; which was definitely a little excessive.
But, it reminded me of my grandpa who passed away a few year’s ago from Alzheimer’s. Whenever he would eat, he would literally say Mm hm Mm hm between every bite. Over and over and over again. Gramps would say “wow, i’ve never had this before”. Although, it would be something like tacos that he had been eating his whole life. In the same way, we felt like Gramps when we were eating this sweet potato chickpea curry. Like we had never experienced anything better, Mm hm.
Cauliflower rice sautéed in olive oil and onions is a great base. Likewise, you can serve it over rice, quinoa, sorghum or whatever you prefer.Print
Warm up with this Sweet Potato Chickpea Curry with Red Peppers that will leave you feeling light but full of energy. This is one of my favorite meals I have made recently. It’s filling in the comfortable kind of way and there is so much flavor.
- 2 large sweet potatoes (cubed)
- 1 can chickpeas
- 1 can coconut milk
- 1 red bell pepper (diced)
- 2 medium roma tomatoes (cut into small chunks)
- 1 cup almond milk
- 2 tbsp & 1 tsp coconut oil
- 3/4 white onion (diced)
- 3 medium garlic cloves (diced)
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/4 tsp ginger
- 1 tsp turmeric
- 1/4 tsp red pepper flakes
- 1 1/4 tsp arrowroot powder
- 1/2 tsp tapioca flour
- 1 tbsp olive oil
- 1/4 tsp pepper
- 1 bag frozen cauliflower rice (I use Trader Joe’s)
- For the curry, heat coconut oil in large pan on medium heat.
- Once hot, add 1/2 of the onion (diced) and cook for about 2 minutes.
- Put the diced red bell pepper in the pan and cook about 2 more minutes.
- Toss in the cumin, salt, ginger, turmeric, red pepper flakes, pepper, and 2 of the diced garlic cloves and sauté for about 8 minutes.
- Add sweet potatoes, chickpeas, coconut milk, almond milk, tomatoes, tapioca flour, and arrowroot powder. Cover and simmer on medium heat for about 25 minutes or until sweet potatoes are easily pierced with fork.
- For the cauliflower rice, heat 1 tbsp olive oil in pan.
- Put the remaining diced onion and garlic in the pan. Sauté for about 3 minutes.
- Next, add frozen cauliflower rice and sauté until all water is absorbed (about 5-7 minutes or less if you prefer more moisture). Add salt and pepper to taste.
- Serve curry over cauliflower rice and top with fresh cilantro.
- Category: Dinner
- Method: Stove
- Cuisine: Indian
Keywords: chickpea curry, sweet potato curry, vegan curry