chickpea curry


1 tablespoon vegetable oil (more if needed)
2-3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 small sweet potato, cubed into 1/2″ pieces
1 cup frozen green peas, thawed
1/2 cup red bell pepper, sliced into thin strips
1 can chickpeas, drained and rinsed
1 heaping tablespoon good quality curry powder
Shakes of the following spices: cumin, cinnamon, cayenne, coriander (all to taste)
1 can coconut milk
Salt, to taste


  1. Heat the oil in a large skillet over medium-high heat
  2. Add the garlic and ginger and saute for a few minutes
  3. Add the sweet potato and stir to mix with the garlic and ginger
  4. Cover the skillet and cook until the sweet potato is tender, about 10 minutes (if the skillet seems to dry, you can add additional oil, or a few teaspoons of water to help keep stuff from sticking)
  5. Add the bell pepper and chickpeas and saute an additional 5 minutes or so
  6. Scoot all the veggies to one side of the skillet with a spatula and add the curry powder and spices
  7. Allow the spices to toast in the skillet for about a minute
  8. Stir everything together
  9. Pour in the coconut milk and stir to blend well
  10. Stir in the peas
  11. Allow the curry mixture to simmer in the skillet for at least 15 minutes, stirring occasionally (you want the coconut milk to thicken and the spices to mingle)
  12. Remove from heat and add salt to taste
  13. Serve over brown rice, quinoa, or any grain of your choice

This tastes wonderful the next day!!

*Optional add-ins: kale, pineapple chunks, broccoli, or any veggies you enjoy!*

Recipe courtesy of Amy Gedgaudas