Chickpea Sweet Potato Curry with Kale

by | Sep 8, 2018 | Recipes

We love Indian food for the taste, but the Indian food typically found in restaurants is usually not very healthy.  They typically use a lot of oil, ghee (clarified butter), salt, and yogurt in their dishes.  The spices and flavors are so amazing, that we were highly motivated to recreate something at home that would taste as good, and we did it!

This is another crowd-pleaser that you can confidently and proudly serve to anyone looking for a delicious meal.  The fact that it’s truly healthy as well is really just a bonus.

Chickpea Sweet Potato Curry with Kale


  • 4 medium sweet potatoes, cut into cubes
  • 2 yellow onions, diced
  • 4 cloves garlic, minced
  • 4 tsp ground cumin
  • 4 tsp curry powder
  • 4 tsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper (to taste)
  • 1 (28 ounces) can fire-roasted diced tomatoes (blended smooth)
  • 3 (15 ounces) cans garbanzo beans (chickpeas), rinsed and drained (reserve liquid)
  • 1 1/2 cup peas, frozen are fine
  • 1 bunch kale, chopped


  1. In a food processor or blender puree, 1 can of chickpeas into a thick hummus-like consistency, using the reserved liquid as needed.
  2. Sauté the onions and garlic in a large pot, adding water as needed to prevent sticking
  3. Once the onions are translucent, add all of the seasonings and stir into the onions
  4. Add more water, about a 1/4 cup, creating a paste-like consistency with the spices and onions
  5. Add the cubed sweet potatoes, tomatoes, peas, garbanzo beans, and pureed garbanzo beans
  6. Bring everything to a simmer and cook for 25 minutes, until the sweet potatoes soften
  7. Stir in kale, and cook for another 5 minutes until done
  8. Serve and enjoy!!
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