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Sweet Potato and Chickpea Curry
with quinoa / yogurt

Active: 45 minTotal: 45 min

This coconut-based Indian curry is packed with vegetables and warm, cozy spices.
Smarts: Make a double batch of quinoa to use tonight and Thursday.

Ingredients

Servings:
4
Metric
Sweet Potato and Chickpea Curry:
  • Sweet potatoes - 1 lb, peeled and cubed
  • Garlic - 2 cloves, chopped
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Peas, frozen - 1 cup
  • Butter - 2 Tbsp
  • Curry powder, mild - 1 tsp
  • Garam masala - 1 tsp
  • Tomato paste - 2 Tbsp
  • Coconut milk, light - 1 cup
  • Stock, any type - 1 cup
  • Lime juice - 1 tsp
  • Yogurt, plain or Greek - 1/4 cup
Quinoa:
  • Quinoa, uncooked - 3/4 cups
  • Cilantro leaves - 2 Tbsp, chopped

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Cook quinoa - (Double if making Thursday's meal.) Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Sweet potatoes / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Cilantro - Chop cilantro.
  4. Beans - Drain and rinse.
  5. Peas - Defrost in the microwave.

Make

  1. Heat a Dutch oven or large saute pan with butter over medium-high heat. Add garlic, curry powder, garam masala, and tomato paste. Saute until fragrant, 2 to 3 minutes.
  2. Pour coconut milk and stock over aromatics / spices and bring to a simmer, stirring to scrape up any browned bits on the bottom of the pan.
  3. Add sweet potatoes and beans to the pan and cover. Simmer until sweet potatoes are tender, 8 to 10 minutes.
  4. Remove from heat and stir in peas and lime juice. Season with some salt.
  5. If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
  6. Serve curry over quinoa with yogurt and cilantro on top. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 39 reviews

A bit bland for a CS meal. Probably due to my family’s needs to change recipe (tamarind paste instead of tomato paste, less curry powder, more coconut milk...), but also prepped 5 days ago so maybe sweet potatoes no longer as fresh?

By: Shawn
Posted: Feb 16, 2020
Diet: Vegetarian

Chicken was good. I really liked the sweet potatoes and the asparagus (Paleo) but my 4 year old and husband weren't impressed. I think I'd make it again but I would use thighs, I gave drumsticks a chance and the price was great but I just don't like tendons...

By: Allison
Posted: Feb 01, 2020
Diet: Paleo

Loved it. Husband did say he wanted it to be a little more spicy tho. Also loved the sides. I will definitely cook this again.

By: sofia
Posted: Jan 30, 2020
Diet: Original

This is hard to rate. I loved the chicken but the sides were disappointing.

By: Chelsea
Posted: Jan 25, 2020
Diet: Original

So delicious!

By: Jessica
Posted: Jan 24, 2020
Diet: Gluten-free

This was very tasty, but I don't know in what universe sweet potato chunks are supposed to cook through in 8-10 minutes! I let mine simmer for more like 25-30 minutes, and they were diced fairly small.

By: Nicholas
Posted: Jan 23, 2020
Diet: Vegetarian