Sweet Potato Chickpea Curry

Overhead view of a bowl of sweet potato and chickpea curry topped with peanuts and over rice.

This Thai-inspired creamy chickpea curry is a comforting weeknight meal, featuring protein-packed chickpeas in a creamy coconut curry base served over delicious garlic rice. Adding a squeeze of lime, crunchy peanuts, and a little sweetness results in a delicious vegetarian curry.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Garlic Rice

2 cloves garlic minced (6 g)
½ tbsp olive or coconut oil 7 mL
1 cup rinsed jasmine rice 142 g
1 ¼ cups water

For the Curry

1 tbsp olive or coconut oil 15 mL
15 oz can chickpeas including liquid
1 medium shallot minced (50 g)
3 cups peeled and cubed sweet potato 510 g
2 bell peppers chopped (160 g)
½ tsp brown sugar coconut sugar or maple syrup
½ cup water 125 mL
⅔ cup coconut milk 160 m
2 tbsp red or yellow curry paste 30 g
1 tsp chili flakes
1 tsp ground coriander
1 tsp onion powder
½ tsp garlic powder
¼ tsp cinnamon
⅛ tsp cayenne
salt and pepper to taste

For Serving

4 tbsp chopped peanuts 28 g
1 lime

Instructions

To prepare the rice, mince the garlic and add it to a medium saucepan with ½ tbsp olive, avocado or coconut oil. Cook it for 30 seconds, stirring often, until fragrant.
Add the rice to the garlic and cook for 1 minute, stirring often until toasted. Add 1 ¼ cups water and bring to a boil. Reduce the heat to low, cover and cook for 12-14 minutes until the rice is tender. Once the rice is done, remove from the heat and leave covered for 5 minutes. Remove the lid and fluff with a fork.
While the rice is cooking, chop the sweet potato, shallow and bell pepper.
Heat 1 tbsp olive, avocado or coconut oil in a large pot that has a lid over medium heat. Add the shallots and cook for 2-3 minutes, stirring often until softened.
Add the sweet potato, peppers, spices and curry paste and cook for 1 minute, stirring often, to toast the spices.
Add the coconut milk, chickpeas including the liquid from the can, sugar, salt and water. Bring the mixture to a boil then reduce heat, cover and cook for 7-8 minutes. Remove the lid and cook for another 5-6 minutes until the sweet potatoes are tender and the curry has thickened. Season with salt and pepper, if needed.
While the curry is cooking, add the chopped peanuts to a dry skillet and toast over medium heat for 4-5 minutes until golden brown. Take care not to burn them because it can happen quickly!
Serve the curry over the rice and topped with a squeeze of lime and the toasted peanuts. Enjoy!

Notes

Storing: Let cool then store in a sealed container in the fridge for up to 5 days or freeze in a freezer-safe container for up to 3 months. Reheat as needed on the stovetop or in the microwave. Curry and rice can be stored mixed or separately.

Nutrition