Beautifying Curry with Sweet Potatoes and Chickpeas








  • 1 medium sized onion, diced
  • 1 TBSP coconut oil
  • 2 cloves of garlic
  • 1 small knob of fresh ginger, grated
  • 2 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp chilli powder or flakes
  • 1 can chickpeas, thoroughly rinsed and drained
  • 1 large sweet potato, peeled and diced
  • 3-4 TBSP tomato paste
  • 3-4 TBSP coconut cream
  • Good quality salt and black pepper to taste
  • 3-4 large handfuls of kale, stemmed, washed and cut into large pieces
  • 1 TBSP chopped fresh parsley



  1. Heat coconut oil in large pan or wok. Add diced onion and sauté until translucent.
  2. Add garlic cloves, ginger and other spices and heat until fragrant.
  3. Add rinsed and drained chickpeas, sweet potato cubes, tomato paste and coconut cream.
  4. Cover and simmer until sweet potato is tender (about 20 minutes). Taste and add more spices if needed. Also add salt and pepper to taste.
  5. Add kale and simmer for another 4-5 minutes over low heat.
  6. Throw in fresh parsley just before serving.
  7. Enjoy with quinoa, millet or cauliflower rice.


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