Sweet Potato Curry with Chickpeas
Side Dishes

Sweet Potato Curry with Chickpeas

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It’s a warm, spicy curry full of comforting, detoxifying spices. Spinach has been shown to support cognition thanks to its high content of vitamin K and folate, while sweet potatoes pack a ton of immune boosting beta-carotene. And, curry powder is another perfect example of “food as medicine”; it’s a combination of beneficial spices including turmeric, which is a powerful anti-inflammatory that can also fight dangerous plaques and free radicals specifically within the brain.

Recipe from Dr. Hyman

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Sweet Potato Curry with Chickpeas
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 40 m
  • Total: 55 m
  • Servings:


  • 1/2 tbsp olive oil extra virgin
  • 6 oz baby spinach or baby kale
  • 30 oz chickpeas (2 cans)
  • 1 red onion diced
  • 2 yellow bell peppers diced
  • 2 sweet potatoes diced into 1/4-inch cubes
  • 1/2 cup corn frozen
  • 1 large carrot peeled and diced
  • 5 celery sticks, diced
  • 7 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 tbsp curry powder
  • 1 tsp salt
  • 30 oz crushed tomatoes (canned)
  • 15 oz coconut milk light (canned)


  1. Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
  2. Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.
  3. Add in the rest of your ingredients.
  4. Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.
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