Chickpea & Sweet Potato Curry with Brown Rice
May 13, 2025
Chickpea & Sweet Potato Curry with Brown Rice
Serves: 8
Estimated Cost: ~$14–16
Ingredients:
- 2 cups dry brown rice = ~$1
- 2 cans chickpeas = ~$2
- 2 large sweet potatoes = ~$2
- 1 onion = ~$0.75
- 1 can diced tomatoes = ~$1
- 1 can light coconut milk or soy milk + a little PB2 = ~$1.50
- Curry powder, garlic, ginger = pantry
- Optional: spinach or frozen peas = ~$2
Creamy Chickpea Sweet Potato Curry
Serves: 6–8
Cook Time: 30 minutes
This rich, comforting curry is made without coconut milk—using a creamy blend of tofu and cashews instead to keep the saturated fat lower. However, you are welcome to sub in a can of coconut milk instead (plus ½ cup of water) if you prefer the taste. It’s packed with plant-based protein, fiber, and flavor from chickpeas, sweet potatoes, spinach, and warm Indian spices. Served over brown rice, it’s a hearty, nourishing meal that comes together in just 30 minutes—perfect for busy weeknights or meal prep. For a higher protein, lower carb option–skip the rice and just eat it on it’s own!
Ingredients
For the Curry Sauce:
1/2 block firm tofu
1/4 cup raw cashews (soaked in hot water for 10 mins if not using a high-speed blender)
2 cups water or unsweetened plant milk
1 tsp curry powder
1/2 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground ginger (or 1/2 inch fresh, grated)
1/2 tsp salt (adjust to taste, can use 1 tbs of soy sauce instead)
1/2 tsp sugar, maple syrup or 1 soft date (optional, balances flavor)
Juice of 1/2 lemon or 1–2 tsp apple cider vinegar (for brightness, optional)
Add-Ins:
2 (15 oz) cans chickpeas, drained and rinsed
2 cups cooked sweet potatoes (cubed, from one large sweet potato)
3 cups fresh spinach (or 1–1½ cups frozen)
4 cups cooked brown rice
Instructions
Make the Starch:
Start cooking the rice and sweet potato
Make the Sauce:
1.In a blender, combine tofu, soaked cashews, water or plant milk, curry powder, turmeric, garlic powder, onion powder, ginger, salt, maple syrup/date, and lemon juice.
2.Blend until smooth and creamy.
Simmer the Sauce:
Pour the blended sauce into a large skillet or pot. Simmer over medium heat for 5–10 minutes, stirring occasionally to thicken and let the flavors develop.
Add the Chickpeas and Sweet Potatoes:
Stir in the chickpeas and cooked sweet potatoes. Heat until warmed through, about 5 minutes.
Add the Spinach:
Stir in the spinach and cook just until wilted (or heated through if using frozen).
Serve:
Scoop curry over bowls of warm brown rice. Garnish with extra lemon juice or chopped cilantro if desired.
đź’ˇ Storage Tips:
Stores well in the fridge for up to 4 days.
Freezes great—store rice separately for best texture.
đź“ť Optional Flavor Boosters:
Add a pinch of cinnamon for warmth
Stir in a dash of ground fenugreek or mustard seed if you have it for complexity
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