Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

Indian Green Chickpea and Sweet Potato Curry (Vegan+GF)

I told you there would be Indian food, so you’d better have come prepared for some flavor and spice. Sometimes mundane Mondays just need a little kick, you know what I’m sayin’? This is definitely one of those Mondays.


It was a long week and I could feel myself aging over the weekend. Well, that and I kind of sort of turned 19. I know, most people get excited about birthdays and enjoy all of the attention, but I’m kind of over the whole institution and would really prefer to just skip it from now on.

Besides, once you pass 16 birthdays become kind of arbitrary and obligatory, don’t you think? Maybe I’m the only one who feels this way. Regardless, celebrating the beginning of my last year as teenager feels a so final and a little bit scary. I don’t think I’m quite ready to grow up yet and know that I’ve got no clue what I want to do with my life.

Can I just get a little pause here for a second to figure things out, please? I mean, wasn’t I supposed to have all of the answers by now? The future looks so blank and empty in my mind and it feels like approaching the edge of a cliff and knowing you have to jump or be pushed into the abyss…. Okay, sorry. This is a bit too deep a subject to discuss over a bowl of curry so let’s just talk about the food, shall we?

So I know you’re probably all a little confused by the lack of bright orange in this so-called “sweet potato curry”. Well, there are sweet potatoes in it but, for some unknown reason, the sweet potatoes around here are purple skinned and white on the inside. Weird right? Surprisingly, they taste even better than the vibrant orange ones that I’m used to. Like candy potatoes, which pretty much equals awesome in my book.

The green part of this curry is thai green curry paste which is such an awesome ingredient. You’ve got to get some. Now, if you aren’t into spicy food than you may not be as into it because that stuff packs a punch. I added coconut milk and lime at the end to help mellow the spice a bit, but it still clears your sinuses, let me tell you. Oh, and just a tip, you probably don’t want to eat a whole spoonful by itself. Not that I know from experience or anything, just a suggestion. I kept thinking of a line from the Bollywood episode of Psych when they’re eating Indian food and Shawn says “I’m sorry, was this chicken seasoned with molten lava?” and Gus is like “I see dead people.” Best scene ever.

If you’re a fan of Indian or you’ve never tried it than you have to make this. Well, not have to, but you should. Just have a glass of something to drink ready for the spice lightweights.

Indian Green Chickpea and Sweet Potato Curry

Nothing is quite as warming as a hot and spicy curry over rice. This recipe definitely packs a spice punch but can be adapted to your own spice preferences.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings


  • 2 large sweet potatoes peeled and cubed
  • 1 small head broccoli florets slightly chopped
  • 1 small onion chopped
  • 1 cup mushrooms sliced
  • 2 cups cooked chickpeas
  • 1/2 cup shelled sweet peas
  • 2/3 cup full fat coconut milk
  • 2 tablespoons thai green curry paste
  • juices from 1 lime
  • 1 green chili pepper chopped
  • 1/4 cup fresh basil leaves chopped
  • 1 tablespoon coconut palm sugar optional
  • 1/2 cup coconut yogurt
  • steamed white or brown rice for serving
  • Additional basil leaves and yogurt for topping


  1. Add sweet potatoes to a large skillet and fill with about 1 inch of water. Cover and place over medium heat for about 10 minutes. When water has evaporated add broccoli and onions and pour in oil. Saute for 10 to 15 minutes until sweet potatoes are soft.
  2. Now add mushrooms, chickpeas, sweet peas, and green chile and stir over heat for 2 - 3 more minutes. Meanwhile, in a medium bowl, whisk coconut milk, curry paste, lime juice, basil leaves, and coconut sugar together. Pour into pan, reduce heat to medium low, and cover for about 20 minutes. Stir occasionally until sauce has thickened and potatoes are fork tender.
  3. Stir in coconut yogurt just before serving if desired.
  4. Serve over rice with additional basil leaves and yogurt if desired.


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