This creamy Sweet Potato, Chickpea and Coconut Curry with Broccoli is a comforting, healthy and nourishing meal that’s easy to make and SO delicious! It’s perfect for lunch or dinner and also a great meal Prep Recipe!
In a large skillet or saucepan, heat the oil over medium heat. Add the onions and cook for 3-5 minutes, or until the onions are soft and translucent. (If using scallions, cook for only 1-2 minutes).
Add the garlic, ginger, cumin, turmeric, and curry paste. Stir to combine and sauté for a further ½ minute, until fragrant.
Add the chopped sweet potato and carrot, stir to combine, and roast for 1-2 minutes until lightly browned. Pour in strained tomatoes and coconut milk, stir to combine again. Cover the skillet, and cook over medium heat for about 10 minutes.
Then add the broccoli florets and chickpeas and cook further 10 minutes, or until the veggies are fork-tender. (If the curry thickens too much while cooking, add a bit of water).
Season with salt and pepper to taste. Turn off the heat and set aside for 5 minutes or so to unfold flavors (optional).
Serve your curry with cooked rice (or other grains/ bread). Garnish with toasted cashews, sesame seeds, fresh herbs (such as parsley, cilantro, or scallions), and squeeze lime juice over it, if desired.
I recommend cutting the sweet potatoes into very small pieces (about ¼ to ½ inch) because they will cook faster this way.
All curry pastes and powders vary in intensity and flavor, so adjust seasonings to taste.
You can store leftover curry in a sealed container in the fridge for up to 4 days, or freeze for even longer.
Nutrition information is calculated without rice and toppings.