You’d better have come prepared for some flavor and spice. Sometimes Fridays just need a little kick, you know what I’m sayin’? This is definitely one of those Mondays.

So I know you’re probably all a little confused by the lack of bright orange in this so-called “sweet potato curry”. Well, there are sweet potatoes in it but the sweet potatoes I chose to use are purple skinned and white on the inside. Weird right? Surprisingly, they taste even better than the vibrant orange ones that I’m used to. Like candy potatoes, which pretty much equals awesome in my book.

The green part of this curry is thai green curry paste which is such an awesome ingredient. You’ve got to get some. Now, if you aren’t into spicy food than you may not be as into it because that stuff packs a punch. I added coconut milk and lime at the end to help mellow the spice a bit, but it still clears your sinuses, let me tell you. Oh, and just a tip, you probably don’t want to eat a whole spoonful by itself. Not that I know from experience or anything, just a suggestion.

If you’re a fan of Indian or you’ve never tried it than you have to make this. Well, not have to, but you should. Just have a glass of something to drink ready for the spice lightweights.

Sweet Potato & Chickpea Green Curry

Nothing is quite as warming as a hot and spicy curry over rice. This recipe definitely packs a spice punch but can be adapted to your own spice preferences.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings

Ingredients

2 large sweet potatoes peeled and cubed
1 small head broccoli florets slightly chopped
1 small onion chopped
1 cup mushrooms sliced
2 cups cooked chickpeas
1/2 cup shelled sweet peas
2/3 cup full fat coconut milk
2 tablespoons thai green curry paste
juices from 1 lime
1 green chili pepper chopped
1/4 cup fresh basil leaves chopped
1 tablespoon coconut palm sugar optional
1/2 cup coconut yogurt
steamed white or brown rice for serving
Additional basil leaves and yogurt for topping

Instructions

Add sweet potatoes to a large skillet and fill with about 1 inch of water. Cover and place over medium heat for about 10 minutes. When water has evaporated add broccoli and onions and pour in oil. Saute for 10 to 15 minutes until sweet potatoes are soft.
Now add mushrooms, chickpeas, sweet peas, and green chile and stir over heat for 2 - 3 more minutes. Meanwhile, in a medium bowl, whisk coconut milk, curry paste, lime juice, basil leaves, and coconut sugar together. Pour into pan, reduce heat to medium low, and cover for about 20 minutes. Stir occasionally until sauce has thickened and potatoes are fork tender.
Stir in coconut yogurt just before serving if desired.
Serve over rice with additional basil leaves and yogurt if desired.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Simple & Quick Black Bean Lentil Chili
2. Raspberry Chocolate Chip Cupcakes
3. Vanilla Bean Icing Topped Chai Donuts
4. Veggie Scramble & Sweet Potato Waffles
5. Mushroom Broccoli Creamy Gnocchi