A rich, creamy curry bursting with flavor, loaded with chickpeas, sweet potato, and kale.

Chickpea Curry

With the temperature steadily decreasing and the sky in a constant state of grey, it seems like an appropriate time to add a little bit of warmth and color into your life with this chickpea curry. It may not solve all your pre-winter woes, but having a full belly is a great place to start before you take on the world.

Curries are made up of some of the greatest spices you’ll find on this planet. Coriander and cumin and best friends in many cuisines around the world, and are the leading flavor contributors to this dish. In the recipe below, you’ll see toasted whole coriander seeds listed in the ingredients. It is optional, because many people may find biting into a whole seed a little overpowering, but if you’re like me and love the taste of coriander, load this curry up with them!

Chickpea Curry

This dish is best served with rice and/or flatbread. Add some fresh chilies for a bit of a kick, and to give those sweat glands a good workout.

Chickpea Curry with Sweet Potato & Kale
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 Tbsp Coconut Oil or Olive Oil
  2. 1 medium Onion, sliced (about 2-3 cups)
  3. 2 Tbsp minced Garlic Cloves
  4. 1 Tbsp minced Ginger Root
  5. 2 Tbsp Garam Masala
  6. 1 ½ Tbsp Curry Powder
  7. 1 Tbsp Turmeric
  8. 1 ½ tsp Sea Salt
  9. 1 tsp toasted Coriander Seeds (optional)
  10. 2 cups Sweet Potatoes, peeled and chopped into 1” cubes
  11. ½ head of Kale, destemmed and chopped (bite sized)
  12. 1 can Coconut Milk
  13. ¼ cup Water
  14. ⅛ cup (heaping) Almond Butter
  15. 1 cup cooked Chickpeas
  16. 1-2 tsp Honey (optional)
  17. Cilantro and Roasted Almonds for garnish
Instructions
  1. In a large saucepan, heat oil over medium-high heat. Add the onions, and cook 6-8 minutes, stirring occasionally.
  2. Once the onions have a golden-brown hue to them, add the garlic, ginger and spices. Cook for 60 seconds.
  3. Add the coconut milk, water, almond butter, sweet potato, kale and salt. Bring to a boil, then reduce to a simmer. Cook for 20-30 minutes, until the sweet potatoes are soft.
  4. Taste, and add honey and more salt if desired. Serve over rice and add cilantro and chopped almonds.
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Chickpea Curry

2 thoughts on “Chickpea Curry with Sweet Potato & Kale”

  1. If I see a new recipe that has sweet potato I know I must try it sooner or later cause I’m a big sweet potato lover! Plus this curry looks so colorful and delicious, sorry if you are hearing my stomach growling from the distance, haha. Your recipes always make me feel hungry! :-p

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