Sweet Potato Chickpea Curry
Back at it again with the 4:30am wake up calls. The local running group was meeting in the foothills for a sunrise run at 5:15 yesterday, and it was so worth climbing out of bed so early for! The foothills are still green, with a single-track path and rustic wooden fences. The sky was cloudy but bright pink and I wanted to take pictures the whole time! Having a group of runners here to meet up with also makes this new town a little more home-y :)
Although my eyelids were burning by 9am. I had back-to-back clients at the gym (I’m currently working as a personal trainer at a local athletic club and this is my first week of having actual “clients”!) otherwise I would’ve had my first ever pre-lunch nap.
Tonight I’m making my infamous Sweet Potato Curry for dinner and I haven’t shared the recipe on the blog yet (which is surprising because I make a huge batch every other week typically). So here is my vegan, clean, vitamin-packed, sweet and savory favorite homemade curry recipe:
Sweet Potato Chickpea Curry:
Makes 6-8 servings
- 1 small sweet onion, diced
- 1 large red bell pepper, cut in chunks
- 1/2 cup baby carrots, cut into circles
- 1 tart apple, cut into chunks
- 2 medium sweet potatoes, peeled and diced
- 1 can of tomatoes, drained
- 1 can of chickpeas, drained and rinsed
- 1 Tbs. olive oil
- 1 Tbs. Garlic
- 1 Tbs curry powder
- 1 Tbs. cinnamon
- 1 tsp. ginger
- 1 tsp. cayenne or chili powder
- Pepper to taste
- Salt to taste
- 1 can light coconut milk (13.5 oz)
- 1 cup water
1.) In a large pot, heat olive oil. Add onions, bell pepper, carrots, apple, sweet potatoes and tomatoes. Cook on medium-low for 10 minutes.
2.) Add in chickpeas and all spices/seasonings. Stir to combine, and cover with a lid. Simmer on low for 25-ish minutes, or until the sweet potatoes and carrots are softened.
3.) Pour in the coconut milk and additional cup of water. Place the lid back on the pot and allow to simmer/lightly boil for another 20 minutes at least, but the longer the better.
You can play with the spice measurements too, depending on how spicy or ginger-y or salty you prefer your curry. I topped this bowl with toasted pumpkin seeds for some aesthetics ;)
Boise is in a heat-wave right now with uncharacteristic temperatures in the high 90s, but I drink hot coffee all summer long and hot curry too. One of the things I’m still not used to about Idaho is how LATE the sun stays out! Since we are so far north now, the sun is up well past 9pm, and dusk is getting closer and closer to 10pm. But it’s great for late dinners on the balcony or late night walks around the neighborhood :)