Chickpea Curry With Sweet Potatoes


  • 2 Tablespoons of Coconut Oil
  • 1 Medium White Onion
  • 2 Garlic Cloves
  • 1 Tablespoon of Fresh Shredded Ginger
  • 2 Sweet Potatoes, Diced
  • 1 Teaspoon of Ground Coriander
  • 2 Teaspoons of Thai Curry Paste
  • 2 Cups of Vegetable Broth
  • 2 Cans of Chickpeas, Drained and Rinsed
  • 1 Cup of Coconut Milk Fresh Spinach
  • 2 Teaspoons of Lime Juice
  • 2 Teaspoons of Soy Sauce
  • Fresh cilantro


  1. Add the coconut oil and the onion to the Calphalon Premier™ Stainless Steel 8 Qt. Stock Pot, and sauté over medium-high heat until the onion begins to soften, about 2 to 3 minutes.
  2. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  3. Add the diced sweet potato and stir to combine with the onions. Add the curry paste, broth, salt, pepper, and stir to combine. Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender.
  4. Add the chickpeas, coconut milk and cook uncovered for about 7 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  5. Add the spinach, lime juice and soy sauce and stir to combine. Cook until the spinach has wilted and is tender, about 1 to 2 minutes. Serve over rice.