Sweet Potato Chickpea Curry

(vegan, gluten free)

The coziest bowl, filled with plant-based goodness and a whole lot of love! This vegan stew is super simple and perfect over rice for a warming and nourishing meal at home. Enjoy! xx


  • 1 medium sweet potato
  • 1 can chickpeas (drained and rinsed)
  • 1 tbsp olive oil
  • 1/2 a yellow onion
  • 2 tsp minced garlic
  • 2 cups chopped carrots (~2 large carrots)
  • 2 cups chopped celery
  • 1 can coconut milk (400 mL)
  • *optional* vegetable stock (1/2 – 1 cup)
  • 1 tsp curry powder
  • 1/4 tsp nutmeg
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tsp salt


  1. Chop and cook sweet potato in 450F oven for 30 minutes.
  2. Allow sweet potatoes to cool, then purée in a blender or food processor. You may need to add a bit of water to help get your blender going!
  3. In a large pot, sauté onion and garlic in olive oil until brown. Then add carrots, celery, and spices (curry powder, nutmeg, oregano, basil, salt).
  4. Once softened, add in coconut milk and blended sweet potato.
  5. Bring to a light boil, adding vegetable stock if bottom of pan starts to burn/stick or if the mixture is too thick)
  6. Add in the drained and rinsed chickpeas.
  7. Cover slightly and simmer for 25-30 minutes.
  8. Serve over a bed of rice and spinach, or whatever you desire, and enjoy!

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