Sweet Potato and Chickpea Curry

Turns out a broken stove isn’t so bad after all. It gives me an excuse to have spontaneous dinner get-together :) Tonight Clare and I made dinner together at her apartment.

~Tonight’s Menu~
Chickpea and Sweet Potato Curry with Brown Rice

Chickpea and Sweet Potato Curry

  • 1-2 T Olive Oil
  • 2 Medium Sweet Potatoes (peeled)
  • 1 Large Carrot
  • 1 Bell Pepper
  • 1 Small Onion 
  • 1 Can of Chickpeas
  • 1 Can of Diced Tomatoes
  • 2-3 Cups of Chicken Stock
  • 1 T Chopped Garlic
  • 2 T Sweet Curry
  • 1 T Curry Powder
  • 1 T Ground Cumin
  • Dash of Cinnamon 
Heat olive oil in a dutch oven on medium/high heat and begin by sautéing your onion, carrots, and bell pepper. Then add garlic, sweet potatoes, chickpeas, tomatoes, and spices and sauté for an additional 2 minutes. Top your veggies with about 3 cups of chicken stock (or until most of the dish is submerged). Partially cover and let simmer for about 30 minutes. Then uncover, and continue to simmer for an additional 5-7 minutes so that the curry begins to thicken.
*Serves 4. 
Clare chopping away.
Peeling the taters
Clare’s beautiful dinnerware :)
Twas’ another delicious dinner. It had the perfect bite to it. (We ended up using a little bit too much chicken broth so it was a bit soupy.) Cooking with friends is so much fun :)  Clare and I decided we want to host a holiday dinner party before the end of the semester. TBD.
Homework is a no-go tonight. G’night foodies!
PS…Who said eating healthy couldn’t be inexpensive and delicious? Sweet potatoes are 50 cents a pop and a can of chick peas is under a dollar. I also picked up a package of brown rice for $1.49. I’m telling you, it’s all about the spices :) 
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