Sweet potato curry with chickpeas

Sweet potato curry with chickpeas

A meal with the perfect balance of flavors! It's a hot and spicy curry full of comforting and detoxifying spices.

The spinach it contains supports cognition thanks to its high content of vitamin K and folic acid, while the sweet potatoes contain a ton of immune-boosting beta-carotene.

On the spice side, curry powder is another perfect example of Hippocrates' famous phrase: “may your food be your medicine”. Indeed, curry is a mixture of spices with many virtues, including turmeric, which is a powerful anti-inflammatory which can also purify the liver.

All the classic flavors of curry appear here, but the sweet potatoes and coconut milk bring out a sweet creaminess that will bring you well-being and comfort!

Sweet potato curry with chickpeas

Makes 8 servings
Total time: 40 minutes 


  • 1/2 tablespoon olive oil
  • 150g baby spinach or baby kale
  • 3 cups of Chickpeas cooked, rinsed and drained
  • 1 red onion, diced
  • 2 yellow peppers, diced
  • 2 sweet potatoes, cut into 1/4-inch cubes
  • 1/2 cup frozen corn
  • 1 large carrot, peeled and diced
  • 5 stalks of celery, diced
  • 7 garlic cloves, minced
  • 1 tablespoon minced ginger
  • 2 tablespoons curry powder
  • pinch of salt
  • 3 cups of chopped tomatoes
  • 1 can of 398 ml whole coconut milk




  1. Heat a large saucepan over medium heat.
  2. Add olive oil, onion, carrots, celery and peppers. Sauté, stirring often, until the onions are translucent.
  3. Add the garlic, ginger, corn, spinach or kale and curry powder. Cook for 2 minutes.
  4. Add the rest of your ingredients.
  5. Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.
  6. Garnish with fresh cilantro and serve with rice or quinoa.

Bon appétit!



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  • Caroline Bisaillon
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