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Harvest Chickpea Curry

Author: Mona Elkadri
2 years ago
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  • 1 tbsp avocado oil
  • 1 sweet onion, diced
  • 2 tsp salt
  • ½ tsp garlic powder
  • ½ tsp chilli flakes
  • 1 carton (946 ml) of vegetable stock
  • 1 tbsp curry powder
  • 1 tsp sriracha
  • 1 cup diced sweet potato
  • 1 can chickpeas (19 oz), drained and rinsed
  • 1 cup fresh spinach
  • 1 tbsp cornstarch
  • ¼ cup cold water


For the rice:

  1. Rinse rice in a strainer under cold water for 1 minute, massaging with your hands as you rinse it. This will remove a lot of the starch and ensure fluffier rice.
  2. Combine the rice, turmeric, salt, oil, and water in a medium pot and cook on high.
  3. Once the water starts to boil, cover the pot, and lower the heat to simmer for 20 minutes.
  4. Once finished, remove the lid, and fluff the rice with a fork.

For the Curry:

  1. In a large pot on medium heat, add avocado oil, diced onions, salt, garlic powder, and chilli flakes. Cook until the onions start to caramelize.
  2. Next, add vegetable stock, curry powder, sriracha, sweet potato (diced in 1.5 cm cubes), and chickpeas. Increase the heat to medium-high so that the stock reaches a boil and cook for 15-20 min, or until the sweet potato cubes are tender.
  3. In a small cup, dissolve the cornstarch in cold water, then add it to your pot along with the spinach leaves.
  4. Let the curry reach a boil once again, then remove from the heat and let stand for 5 min.
  5. Lastly, layer your turmeric rice and curry in a bowl and enjoy.

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