A rich, creamy curry bursting with flavor, loaded with chickpeas, sweet potato, and kale.
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!
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.
- 2 Tbsp Coconut Oil or Olive Oil
- 1 medium Onion sliced (about 2-3 cups)
- 2 Tbsp minced Garlic Cloves
- 1 Tbsp minced Ginger Root
- 2 Tbsp Garam Masala
- 1 ½ Tbsp Curry Powder
- 1 Tbsp Turmeric
- 1 ½ tsp Sea Salt
- 1 tsp toasted Coriander Seeds optional
- 2 cups Sweet Potatoes peeled and chopped into 1” cubes
- ½ head of Kale destemmed and chopped (bite sized)
- 1 can Coconut Milk
- ¼ cup Water
- ⅛ cup heaping Almond Butter
- 1 cup cooked Chickpeas
- 1-2 tsp Honey optional
- Cilantro and Roasted Almonds for garnish
In a large saucepan, heat oil over medium-high heat. Add the onions, and cook 6-8 minutes, stirring occasionally.
Once the onions have a golden-brown hue to them, add the garlic, ginger and spices. Cook for 60 seconds.
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.
Taste, and add honey and more salt if desired. Serve over rice and add cilantro and chopped almonds.