Sweet Potato Curry with Chickpeas


  • 1/2 tablespoon extra virgin olive oil
  • 1-6 oz box of baby spinach or baby kale
  • 2-15 oz cans of chickpeas (note chickpeas are only part of Dr. Hyman’s transition plans)
  • 1 red onion, diced
  • 2 yellow bell peppers, diced
  • 2 sweet potatoes, diced into 1/4 inch cubes
  • 1/2 cup frozen corn
  • 1 large carrot, peeled and diced
  • 5 celery sticks, diced
  • 7 cloves of minced garlic
  • 1 tablespoon minced ginger
  • 2 heaping tablespoons curry powder
  • 1 teaspoon salt
  • 1-30 oz can crushed tomatoes
  • 1-15 oz can light coconut milk


Step 1

Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

Step 2

Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.

Step 3

Add in the rest of your ingredients.

Step 4

Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.

Nutritional Information

Nutritional analysis per serving: Calories 250, Fat 5.4g, Sodium 793.8mg, carbohydrate 44.8g, Fiber 9.3g, sugar 8g (0g added sugar), Protein 9.2g

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