Sweet Potato Chickpea Curry

This was a dish I made kind of on a whim. I was craving a chickpea curry while in the grocery store and decided to grab sweet potatoes and chickpeas and hope I had complimentary ingredients at home.

I think sometimes the best recipes are the ones that happen unplanned. Often times I don’t measure things out and go based on what sounds good, tasting and adding things like spices as I go. The only down side to this is realizing I have no clue what I just did in order to share the recipe right away. Learning as I go here!

When it comes to something like a homemade curry, I think there are a lot of variations in regards to exact spices, broths, etc that you can use. I used things that were already in my fridge. For example, I used a bone broth–a regular chicken or vegetable broth would work as well. Same thing with the whipping cream, feel free to try out a coconut milk instead if that is what you have! Also, I made this dish for ~6-7 people. So you will have a LOT of leftovers if you are only making for 1-2 (which let’s be honest, when are leftovers ever a bad thing?). Be sure to share in the comments if you give this a try, and let me know what variations you come up with. Enjoy 🙂

Ingredients:

• 2 T Olive Oil
• 2 Red Bell Peppers (sliced)
• 1 Yellow Onion (sliced)
• 4 Sweet Potatoes (medium/large; peeled and diced)
• 3 Cloves Garlic (minced)
• 1-2 T Fresh Ginger (minced)
• 2 T Curry Powder or Paste
• 2 tsp Paprika
• 2 1/2 tsp Cumin
• 1 tsp Coriander
• 2 tsp Red Pepper Flakes (decrease or omit for less spice)
• 2 Cans Chickpeas (rinsed and drained)
• 2 Cups Bone Broth
• 1/2 Cup Whipping Cream (full-fat will give you a creamier consistency)
• 3-4 Cups Spinach Leaves
• White Rice & Naan

1. In a large skillet, heat olive oil over medium heat. Add in peppers and onions–cook ~5 minutes.
2. Add in garlic, ginger, and curry. Stir ~1 minute. Add in sweet potato, stir to combine, then add paprika, cumin, coriander, and red pepper flakes. Mix another minute before adding the broth.
3. Bring to boil then cover and reduce heat. Gently boil ~8-10 minutes until potatoes are soft.
4. Add chickpeas and whipping cream. Cook another 5 minutes.
5. Add in spinach and stir until wilted. Add any additional spices to taste.
6. Serve warm over white rice and naan bread.