Sweet Potato and Chickpea Curry

You would not believe me if I told you all of the things that made in my kitchen this weekend!  After a few weeks of travel and running posts, it is time to get back to the recipes!  If I posted everything tonight, you would think I was nuts (seriously, I made 4 loafs of quick bread!) and then I wouldn’t have anything to share throughout the week. 

 

After 2 hours at the yoga studio today getting some massage work and adjustments, I feel incredible!  My back is looser than it has been in weeks, and I can bend down without getting stuck.  Plus, my neck was so stiff after the half marathon yesterday, the adjustments were needed!  I returned home with just enough time to get dinner cooking.

 

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Yes, I had that many pots and pans going at one time.  The BOY requested a meatloaf, which I won’t eat, so I was on my own for dinner.  I have been wanting to make this curry again with sweet potatoes ever since I made it the first time and couldn’t stop dipping my potato in the sauce.  I followed the original recipe fairly closely.  For a vegetarian version, I  chose green pepper, sweet potato, and chickpeas.  I wasn’t sure how quickly the sweet potato would cook, so I cut it into very small cubes.

 

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The sweet potato cooked easily, and this dinner came together quickly. 

 

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It tasted just as good as I hoped thought that it would, considering I wasn’t following an exact recipe.

 

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I love the combination of sweet potato and red curry!  And there is more than enough for leftovers this week.

 

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Interested in dessert?

Here is the first of this weekend’s crunchy cookie posts.

 

 

Sweet Potato and Chickpea Curry

Adapted from Cooking Light’s Chicken Curry

Makes 3-4 servings

 

2 tsp olive oil

1 large sweet potato, chopped into small dices

1 large green pepper, sliced thinly

1 can chickpeas, rinsed and drained

2 tbsp lime juice

2 tbsp low sodium soy sauce

2 tbsp red curry paste (I used the Thai kitchen brand)

1/2 tsp raw sugar

1 14-ounce can light coconut milk

 

-Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add sweet potato to pan; cook 6 minutes or until slightly softened.

-Add bell pepper and chickpeas to pan; stirring occasionally for another 4 minutes.

-Remove vegetable mixture from pan.

-Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick.

-Return vegetables to pan; cook 4 minutes or until thoroughly heated.  Simmer on low for ~10 minutes covered until sweet potato is soft and cooked through.  Serve over rice.

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9 thoughts on “Sweet Potato and Chickpea Curry

  1. Haha, I have weekends like that sometimes too — I tend to bake a ton at once! I’m currently obsessed with chickpeas, so this curry sounds amazing. I have sweet potatoes to use up too!

    • I love weekends like this! Our house is stocked with food and treats.
      I hope you enjoy the curry. You can’t go wrong with sweet potatoes. Let me know what you think of it and if you have anything to add!

  2. Made this a few days ago and it’s a hit in my house, I’m happy to say! I might add chilli next time just cos I love some bite! Delicious though, thank you!

    • Thanks for the comment! I’m so glad that you liked it. I haven’t made this in awhile and I think I need th change that : ) My boyfriend likes a little kick too and he often adds red chili pepper flakes…awesome idea!

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