Chickpea & Sweet Potato Coconut Curry

This hearty Chickpea & Sweet Potato Coconut Curry is cozy, nourishing, and easy to make. Perfect for hormone health and comfort in every bite.

Our Chickpea & Sweet Potato Coconut Curry is warm, creamy, and filled with flavorful, bold spices. In this dish, you’ll find hormone-supporting ingredients that help maintain stable blood sugar and encourage a healthy gut. If you like this dish, you’ll also enjoy our Coconut Curry with Cauliflower.

Why You’ll Love This Chickpea & Sweet Potato Coconut Curry

Packed with Flavor: Warm spices make this coconut curry shine. Aromatics like garam masala, curry powder, ginger, cumin, and turmeric are pleasant and enticing.

Healthy and Hearty: This recipe is robust and filling. And because it’s well-balanced with fiber, protein, and healthy fats, it will keep you satisfied for hours.

Perfectly Plant-Based: Creating healthy, plant-based recipes (especially for hormone support) is our passion. This recipe has plenty of delicious whole-food, plant-based ingredients all in one dish.

Thirty-Minute Meal: This meal is perfect for a busy weeknight when you need something quick that takes 30 minutes or less. To speed things up, consider prepping the veggies and rice ahead of time.

Ingredients that Promote Hormone Health

Sweet Potatoes
Sweet potatoes are a filling, low-calorie, slow-digesting carbohydrate. This makes them an amazing dietary option if you’re trying to keep your blood sugar stable to prevent energy crashes. Another aspect of these versatile root vegetables is they are rich in beta-carotene (which converts to vitamin A), contributing to healthier skin and hormone production.

Chickpeas
Chickpeas have become a staple in many plant-based recipes. We like the role they play in gut health (providing soluble fiber) and estrogen balance (thanks to phytoestrogens). Looking for more recipes featuring the marvelous chickpea? Try these!

Turmeric
Inflammation can be an issue in menopause as estrogen levels decline. Spices like turmeric do more than just add flavor to your food; they can be helpful in combating inflammation and supporting brain health.

Zucchini

For a boost of nutrition, we like to throw in a cup of diced zucchini. Because it’s rich in vitamin C, zucchini can help to protect cells from oxidative stress. If you’re looking to protect collagen production, eat more zucchini!

Ginger

Generations have used ginger holistically for its healing properties. There are potential benefits for women approaching menopause when it comes to consuming fresh ginger root. It can be added to food to help reduce inflammation, aid in digestion, and support immunity.

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How to Make Chickpea & Sweet Potato Coconut Curry

Ingredients:

• 1 tbsp avocado oil or olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp garam masala
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can chickpeas, drained and rinsed (about 1½ cups)
• 1 cup diced sweet potato (or butternut squash)
• 1 small zucchini, diced (about 1 cup)
• 1 (14 oz) can light coconut milk
• 1 tsp sea salt (adjust to taste)
• ½ tsp ground black pepper
• Fresh lime wedges
• Fresh chopped cilantro
• Brown rice or quinoa (optional, for serving)

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Directions:

Step 1: Heat the oil in a large skillet or Dutch oven over medium-high heat. Sauté the onion in the skillet for a few minutes, until softened. Add the garlic and ginger, and cook for another minute.

Step 2: Stir in the tomato paste, curry powder, garam masala, cumin, and turmeric. Cook for about 30 seconds until fragrant.

Step 3: Add the diced tomatoes and cook for 2–3 minutes to reduce slightly.

Step 4: Stir in the chickpeas, sweet potato, zucchini, and coconut milk. Season with the salt and pepper and bring to a low boil. Reduce heat, cover, and simmer for 15-20 minutes until the sweet potatoes are fork-tender and the curry has thickened.

Step 6: Taste and add more salt and pepper, as needed. Serve over brown rice, quinoa, or riced cauliflower topped with fresh lime juice and cilantro.

Notes & Storage

Storage: Store the leftover Chickpea & Sweet Potato Coconut Curry in an airtight container in the refrigerator for up to 4 days. This curry also freezes well for up to 2 months. To thaw, leave it in the refrigerator overnight and reheat the mixture gently on the stove or in the microwave.

Notes:

• Increase the Protein: To make the protein content higher, serve with 3/4 cup brown rice (adds 4 grams) or 3/4 cup cooked quinoa (adds 6 grams). Or add 8 oz of cubed or crumbled tofu along with the chickpeas in step 4 (adds about 6 grams).
• Veggie Swaps: The sweet potatoes can be swapped for butternut squash or carrots. Try using spinach or yellow squash instead of zucchini.
• Grain Options: We prefer our curry over a bed of grains. Some of the most nutritious options are quinoa, brown rice, millet, or riced cauliflower (a low-carb option).
• Make it Creamier: Full-fat coconut milk or coconut cream will make this curry a little richer and creamier.
• Don’t Forget the Lime & Cilantro (or parsley): The lime juice and cilantro truly complete this dish. Don’t leave these things out if you can help it! Fresh parsley can take the place of cilantro if you are not a fan.