This Soulful Sweet Potato & Chickpea Curry is a nourishing bowl designed to comfort and sustain, especially as the crispness of Autumn settles in. Sweet potatoes provide a wealth of beta-carotene, supporting eye health and immunity, while their fiber and slow-release carbohydrates keep energy steady throughout the day. Chickpeas add hearty plant-based protein and additional fiber, which not only support digestion but also leave you feeling satisfied and nourished.
The creamy coconut milk enriches the curry with healthy fats, helping to fuel the brain, enhance satiety, and provide gentle warmth from within. Onions and aromatic spices such as turmeric, cumin, and coriander are not only deeply soothing but also offer anti-inflammatory and digestion-enhancing properties, making them perfect for the cooling autumn months. Fresh coriander adds a bright, detoxifying freshness, helping the body process nutrients efficiently, while saffron lends a subtle golden hue, mood-lifting antioxidants, and support for nervous system balance.
Altogether, this curry is designed to gently warm the body, uplift the spirit, and provide grounding nourishment as the seasons shift. 🌿
Soulful Sweet Potato & Chickpea Curry
Ingredients ( serves 2-3 people )
- 1 medium onion, finely chopped
- 2 medium sweet potatoes, peeled & cubed
- 1 can chickpeas (drained & really well rinsed)
- 1 can coconut milk
- 1 tbsp coconut oil
- 3 small garlics
- 2 tbsp coconut cream (for extra richness)
- 1 tbsp curry powder (adjust to taste)
- 1 tsp turmeric (optional, for golden colour & extra anti-inflammatory benefits)
- few curry leaves
- 1/2 thumb of fresh ginger
- 1 tsp turmeric powder
- 1 tbsp olive oil or coconut oil
- Sea salt & black pepper, to taste
- Fresh coriander (cilantro), for garnish
For saffron rice (small portion, 1 tbsp per serving):
- ½ mug basmati rice
- A few strands of saffron, soaked in 2 tbsp warm water
- Pinch of salt
Instruction:
- Prepare rice: Cook basmati rice with saffron water and a pinch of salt until fluffy. On a medium heat, I usually give 15minutes. Set aside (you’ll use just a spoonful per serving).
- Cook base: In a large pan, warm the coconut oil. Add chopped onion, ginger, garlic, half chilli and sauté until soft and golden.
- Spice it up: Stir in curry powder (and turmeric if using), cooking for 1–2 minutes until fragrant.
- Build curry: Add cubed sweet potatoes, chickpeas, and coconut milk. Stir well and bring to a gentle simmer.
- Simmer: Cover and cook for 20–25 minutes, until sweet potatoes are tender and the sauce is creamy. Stir in coconut cream at the end for extra richness and few leaves of fresh coriander.
- Season & serve: Adjust salt and pepper. Serve warm, topped with fresh coriander and just 1 spoon of saffron rice in the middle for a nourishing balance.
Serve hot and enjoy this warming, nutrient-packed dish, crafted to nourish your body, delight your senses, and bring a little comfort to your Autumn days.
Let me know if you enjoy making it and, savouring every bite as I did.
Till next time,
Julia