Sweet Potato and Chickpea Curry

Hey peoples! I hope you’re having a great weekend;) To help you prepare for the coming week, this recipe falls under the “freezable” category, and I’m so excited about it because it is absolutely delicious! I would eat this curry for lunch every day if I could, but I force myself to ration it for days when I don’t have time to make anything else. That’s another great thing about this recipe; if you mix in about a cup of grains such as quinoa or barley (my personal favourite), you can freeze it and have a full meal that heats up real easy in the microwave, no cooking required. Also, this recipe is super easy, despite the long cook time. If you’re in a rush, you can cut the sweet potato into smaller chunks so that they cook faster. Finally, when the curry is finished cooking I use a potato masher to mash it up a little bit. This creates a thicker texture. Scroll down for the recipe.

Sweet Potato and Chickpea Curry

Serves: 4-6

Total Time: 70 minutes

Ingredients:

  • 1 tbs avocado or olive oil
  • 1 medium onion, diced
  • 1 large sweet potato, cubed into 1 inch pieces
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tbs curry powder
  • 1/2 tsp chile powder
  • 1/4 tsp cayenne (or more, if you like your curry nice and spicy)
  • 1 can crushed or diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 cup water (optional)
  • juice of 1/2 a lime
  • salt and pepper to taste
  • 1 cup cooked grains, for serving/freezing

Directions:

  1. Heat the oil in a large pot over medium heat. Add in the onions and cook until translucent, 5-7 minutes.
  2. Add in the garlic, cumin, curry powder, chile powder and cayenne and cook, stirring frequently, for about 2 minutes, or until the mixture is very aromatic.
  3. Pour in the tomatoes and chickpeas and sir. If the sweet potatoes are all covered by the tomato mixture, then you do not need to add water. If they aren’t, I suggest adding the water so that they cook faster. You can also add the water if you want to thin out your curry.
  4. Let the curry simmer for about 40-60 minutes. You want the sweet potatoes to be soft, but not mushy.
  5. Once the curry is done simmering, squeeze in the lime juice and season to taste with salt and pepper. Then mash it a little with a potato masher until desired thickness is reached. This step is optional.
  6. Add in the cooked grains, then cool completely before scooping into sealable plastic bags and freezing. It should keep for about 3-5 months in the freezer.
  7. Microwave and enjoy!

 

I hope that you enjoy this recipe! It’s not going to be the last curry recipe that I post- I absolutely love curry! Have a great week;)))))

 

Yours Truly, MyDayIsBooked

4 thoughts on “Sweet Potato and Chickpea Curry

  1. Liam

    I’m always looking out for more curry recipes so this one will be tested very soon! Have you ever roasted the sweet potato separately and then mixed it in with the rest of the curry proper a while before serving? I find it adds quite a intensely sweet and smokey (if seasoned with paprika) flavour which I really enjoy

    Liked by 1 person

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