Chickpea and Sweet Potato Curry

Like those adorable (and slightly disheveled) bears currently emerging from their winter slumber while rubbing their eyes and wondering what the hell happened over the last few months, I too am finally emerging from my “new mom cave” where I’ve been surviving these last 6 months. Yes – I am still alive, and since this week marked spring’s coming out of retirement party (although the weather says otherwise), I figure it should be mine, too. So, party people – strap on your party hats, get your ovens and your appetites fired up cause this mama is back – and she brought food! Huzzah!

As I mentioned in my last post (can you remember that far back?), I finally graduated school right before I popped out my little guy, so definitely expect some changes around here. I will still be bringing you the delicious yet healthy recipes you’ve come to love, but I will also be bringing you a lot more health-focused content as well. Because after all – I am a Registered Holistic Nutritionist now! And I want to start helping all of you feel amazing while building this fun new career of mine. And of course since I am now also a mom, I will sometimes focus on nutrition and eating through that lens. After all, I’ve learned a lot about my body and what it can (and can’t) do over the last 6 months, and I now know more than ever how important it is to fuel your body right so it can power you through some seriously challenging stuff! But I promise it won’t be all pabulum (never) and puree up in here and you will definitely still see the odd expletive in my writing when the occasion calls for it (after all – I’m still me. Plus, my kid can’t read yet…) so don’t worry – laughs and lip smacking are still afoot. Speaking of lip smacking – let’s get to this week’s recipe: Chickpea and Sweet Potato Curry!


I know it seems odd to feature such a warming dish on the first day of spring, but since we live in Canada and March usually offers up daily highs of just above freezing, I figured there’s still time for some hot and spicy dishes before we switch to the more cooling foods of the late spring/summer months. Plus, spring is a wonderful time to detox (something I will discuss more in a later post), and since this vegan curry features turmeric and ginger – two majorly detox supporting herbs – it’s kind of the perfect recipe for this time of year. Plus, it’s a very anti-inflammatory dish that’s also full of healthy fat – so there’s that, too.

Also, it’s easy and is amazing as leftovers which is pretty much my jam these days so there’s that.


Since I am writing this during my kiddo’s nap and time is a ticking, I am forced to keep this post on the shorter side. But it feels damn good to be back and trust me when I say there’s lots of great stuff coming to you in future (and more frequent!) posts.

So enjoy this long overdue (but hopefully worth the wait) recipe and…oh, wait….yep, he’s up. Sigh.

Yours truly,

The Natural Blonde

P.s. I’m going to just get this over with and post a picture of my baby (William Douglas) and confess that like pretty much all mom’s I’m convinced he’s the smartest, cutest, coolest kid there ever was and I am so friggin’ in love with him it hurts. NO SHAME! But I promise the pics here will remain focused on delicious food and not my son’s delicious cheeks. Although… come on, right? Delicious.


Chickpea and Sweet Potato Curry


  • ½ medium yellow onion, chopped
  • 2 tsp. fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 Tbsp. coconut oil (or other stable cooking oil like avocado or grapeseed)
  • 1-2 Tbsp. curry powder (depending on how spicy/flavourful you like it)
  • 2 medium-large sweet potatoes, peeled and cubed (about 3-4 cups)
  • 1 medium turnip, peeled and cubed
  • 1 tsp. sea salt
  • 1 can coconut milk
  • ½ cup vegetable broth (or water)
  • 1 400 ml can chickpeas (preferably BPA free can)
  • 8 ounces spinach, chopped (can also sub in other dark leafies like kale or chard)
  • 1 lime, zested and juiced
  • Handful of fresh cilantro, chopped

In a large saucepan, heat coconut oil over medium heat. Add the onion and cook for 5 minutes, until translucent. Add the ginger and garlic and stir for 1 minute or until lightly toasted; then add the curry powder and salt and stir to coat.

Next, add sweet potatoes, turnip and coat with the curry mixture before adding in the coconut milk and broth. Bring to a light boil then reduce heat and cook until the root vegetables are soft when pierced with a fork (10-15 minutes). Lastly, add chickpeas and cook for a couple minutes until heated through.

Remove from heat and stir in the spinach until just wilted, then add the lime juice and zest and cilantro. Serve over brown or cauliflower rice; or eat it as is as more of a stew!

Store in the refrigerator in an airtight container for up to a week.

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