Sweet Potato Curry with Chickpeas

This week’s recipe is from my friend Anjali at The Picky Eater. 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. Click here for PDF version.

  • 1/2 tablespoon extra virgin olive oil
  • 1-6 oz box of baby spinach or baby kale
  • 2-15 oz cans of chickpeas (note chickpeas are only part of Dr. Hyman’s transition plans)
  • 1 red onion, diced
  • 2 yellow bell peppers, diced
  • 2 sweet potatoes, diced into 1/4 inch cubes
  • 1/2 cup frozen corn
  • 1 large carrot, peeled and diced
  • 5 celery sticks, diced
  • 7 cloves of minced garlic
  • 1 tablespoon minced ginger
  • 2 heaping tablespoons curry powder
  • 1 teaspoon salt
  • 1-30 oz can crushed tomatoes
  • 1-15 oz can light coconut milk
  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.
Nutritional analysis per serving

calories 250 • fat 5.4g • sodium 793.8mg • carbohydrate 44.8g • fiber 9.3g • sugar 8g (0g added sugar) • protein 9.2g

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