If you are as enthused about trying to work the anti-inflammatory “super spice” turmeric into your cooking as much as I am, then this Indian-inspired Sweet Potato Curry with Chickpeas is a must-make. It’s also the perfect hearty vegetarian option for Meat Free Mondays. It is such a robust and filling dish that nobody will miss the meat!
Because I have been on such a big turmeric kick lately, I really have learned a lot about curry this past year. Along with cumin, fenugreek and coriander, turmeric is one of the dominant spices used to make authentic curry. If you are following an anti-inflammatory diet, it is a huge help to learn how to make a few turmeric-rich curry dishes because turmeric is one of the most anti-inflammatory foods to eat.
The Best Curry Powder for Your Sweet Potato Curry
Now, if I were making an authentic curry dish, I would not be using curry powder. My Sweet Potato Curry is kind of a “cheat” curry because I rely on store-bought curry powder. If I were living in India or cooking real Indian food, like Maunika Gowardhan, then I would be making my curry from scratch. In fact, did you know there is no such thing as curry powder in India?
Although making curry from scratch is not super difficult, it can definitely be rather time consuming. However, when you make your curry from scratch, then you can be pretty confident that your recipe will taste just like the curry created by whoever developed the recipe you are following. If you are using store-bought curry this is not the case. Curry powder is actually a western/British invention and each curry powder is slightly different. So, just like canned San Marzano tomatoes, curry powder will vary in flavor from brand to brand.
There are a number of good tasting and high quality curry brands on the market, but for this particular recipe I am partial to S & B Curry Powder. Although it is used mostly in Oriental recipes, I really prefer its mild, and well-balanced flavor in my Sweet Potato Curry recipe. If you don’t have S & B on hand, no need to fret, you can use any high quality curry powder. Your recipe just won’t taste exactly like mine. But that is not necessarily the end of the world either 😉
- 2 tablespoons organic (extra virgin coconut oil)
- 4 cloves garlic (minced)
- 1 Spanish onion (yellow onion, chopped)
- 2 tablespoons grated ginger
- 1 jalapeno chili (seeded and minced)
- 1 organic red bell pepper (chopped)
- 3 stalks of celery (chopped)
- 2 tablespoons curry powder (plus more, to taste)
- Unrefined sea salt and black pepper (to taste)
- 2 large sweet potatoes (peeled and cut into 1/2-inch cubes)
- 1 can (15 ounces diced tomatoes, drained)
- 1 can (15 ounces full-fat coconut milk)
- 1 cup vegetable broth
- 1 can (15 ounces chickpeas, rinsed and drained)
- 1 cup organic frozen petite peas
- In a heavy saucepan, heat the oil over medium-low heat. Add the garlic, onion, ginger, jalapeno, red pepper and celery and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
- Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper to taste.
- Add the sweet potatoes, diced tomatoes, coconut milk, broth and chickpeas to the saucepan. Raise the heat to medium-high, bring just to a boil, reduce the heat, and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and cook until heated through. Serve warm over steamed black or short grain brown rice.
When refrigerated, leftovers thicken considerably. To reheat, just add a little bit of vegetable broth before re-warming
P.S. LOOKING FOR MORE EVERYDAY HEALTHY DINNER RECIPES?
If you liked the Sweet Potato Curry recipe, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.