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sweet potato + chickpea curry

plant based + grain free + gluten free + dairy free + vegan

prep time 10 min

cook time 35 min

serves 3-4 people


2 cast iron skillet (or any pan that can go from stove top to oven)

small saucepan


2 large sweet potatoes

1 frozen bag of cauliflower rice

1 can coconut milk

1 can garbanzo beans

1 bottle red curry paste (I use Thai Kitchen)

2 limes

1 tbsp ghee (you can use grassfed butter too)

1/2 onion

5 cloves of garlic

all spice



garlic powder

smoked paprika

fresh basil

red pepper flakes

salt + pepper

coconut oil


peel and chop sweet potatoes

mince garlic

chop onions

drain can of garbanzo beans and rinse in strainer

add garlic powder and salt to season garbanzos

mince fresh basil


preheat oven to 425

heat cast iron on the stove at medium heat

add 1/4 cup coconut oil in a cast iron skillet

add chopped sweet potatoes to skillet

add potato spices: dash of coriander & all spice + 1/2 tbsp turmeric + 1 tbsp smoked paprika + a shake of red pepper flakes+ 1 tsp garlic powder and salt + pepper to taste

stir sweet potatoes in skillet until coated in all spices

cook about 10 minutes

add 1/2 of the chopped onions, mix and cook about 4 more min.

then put sweet potatoes in the oven

add second cast iron to the same stove top burner

add another dollop of coconut oil

add in onions and garlic

after about 2 min, add in cauliflower rice and mix

add in juice of 1 lime

once completely thawed, about 5 minutes add in 1 large spoonful of the FAT THICK coconut cream part from the can of coconut milk

add salt, 1/2 tbsp garlic powder basil

stir and leave cooking until all the liquid is gone

add seasoned garbanzo beans (chickpeas) to the skilled with the sweet potatoes in the oven

cook for another 10 min

in the sauce pan add: remaining coconut milk liquid from the can + entire small bottle of red curry paste + garlic powder + ghee + 1 lime juiced+ salt + pepper.

bring sauce to a low boil and cook for 4-5 min

remove from heat

add cauliflower rice to the bowl

sweet potato chickpea combo on top

drench in curry sauce

sprinkle with some fresh basil, if you EXTRA.



feel that plant magic.

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