Coconut Chickpea Curry

This Indian style curry checks all the boxes - warming, nourishing, creamy and full of flavour. The best thing is that is also super easy and quick to make, which makes it the perfect dinner on a busy weekday.

It’s not all about the chickpeas in this mouthwatering curry though. I love adding sweet potatoes to pretty much any meal as they’re highly nutritious, full of fiber and antioxidants. The high fiber content in sweet potatoes helps stabilize blood sugar levels, promotes healthy gut and keeps us feeling fuller longer. The sweetness also beautifully compliments all the pungent spices the curry is packed with.

I chose to serve this curry with quinoa that is rich in plant based protein, fiber, antioxidants and minerals. You can opt for rice/brown rice or Naan bread (if you’re vegan, use Roti bread instead as it doesn’t contain eggs or dairy).

This curry makes for a perfectly balanced meal both in flavour as well as on the nutritious level!

Total time: 30 minutes | Servings: 4

Ingredients:
1 cup quinoa + 2 cups water
1 shallot
1 heaping tbsp coconut oil
1 large sweet potato
2 cups chickpeas
1 cup veggie stock
1 1/2 cups coconut milk
1/2 cup tomato puree
2 garlic cloves minced
1 thumb size piece of ginger
1 tbsp yellow curry powder
1 tbsp ground fennel seeds (I grind my seeds in a coffee grinder, you can also use pestle and mortar)
1/2 tsp cinnamon
1/2 tbsp turmeric powder
1 tsp garam masala
1 tsp cumin
Fresh cilantro for garnish

Instructions:
1. Start by preparing your quinoa. Rinse quinoa in a fine mesh sieve until water runs clear. Transfer quinoa to a medium pot with water and salt. Bring to a boil, then lower heat to low and simmer with the lid on for about 15 - 18 minutes. Don’t stir while cooking. Once done, set aside.

2. While your quinoa is cooking, finely chop the shallot and the ginger, then peel and cube your sweet potato. Prepare your veggie broth and make sure you have all the spices ready on the counter.

3. Add coconut oil to a large pot and heat over medium heat. Once melted add shallot and cook for a few minutes until soft. Then add garlic, ginger and all your spices frying them for a minute or so. Add a splash of water as at this point the pan might be a little dry. Keep on stirring and scraping the bottom of the pan until a thick paste begins to form. Pour in the tomato puree to continue to form the paste for another minute.

4. Pour in your coconut milk and veggie broth and stir well. Then add the chickpeas and sweet potato. Increase heat until it reaches a rolling simmer, then reduce heat to medium-low and simmer for about 20 minutes. Stir occasionally. After 20 minutes use a fork to see if the sweet potatoes are soft. Cook for a bit longer if needed.

5. Serve with quinoa (rice, Naan or Roti bread). Garnish with chopped fresh cilantro.