One of our consistent favorites. This dish has a perfect balance of flavors and can be altered with whatever veggies you have on hand. Garnish with feta cheese and cilantro leaves.

Cally

Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place sweet potatoes cut-side down on a baking sheet. Coat with 1 teaspoon oil and 1 pinch salt.

  • Roast potatoes in the preheated oven until tender, turning halfway through, about 25 minutes.

  • Heat remaining 2 teaspoons oil in a heavy pot over medium-high heat. Add onion; cook and stir until starting to brown, about 5 minutes. Add tomatoes, garlic, red curry paste, ginger, and lemon zest. Cook, stirring frequently, until fragrant, about 3 minutes.

  • Stir chickpeas into the pot. Increase heat to high; cook until chickpeas start to turn golden and are coated with the onion mixture. Pour in lemon juice, coconut milk, and 1 teaspoon salt. Bring to a simmer; reduce heat and cook until flavors combine, about 10 minutes. Stir in kale, 1 handful at a time, until wilted, about 5 minutes.

  • Serve chickpea mixture over roasted sweet potatoes.

Cook's Notes:

Substitute fresh or sun-dried tomatoes for the canned if preferred.

Substitute harissa for the red curry paste if desired.

Substitute chard for the kale if desired.

Nutrition Facts

587 calories; protein 15.2g 30% DV; carbohydrates 84g 27% DV; fat 28.3g 44% DV; cholesterol 0mg; sodium 1133.3mg 45% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2019
This was delicious! I was able to make it exactly as listed and would make no changes. Kale is NOT a favourite but removing the spine before chopping made it easier to eat. Definitely a keeper. Read More
(4)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/08/2019
This was delicious! I was able to make it exactly as listed and would make no changes. Kale is NOT a favourite but removing the spine before chopping made it easier to eat. Definitely a keeper. Read More
(4)
Rating: 5 stars
08/29/2018
I don't know why, but I'm convinced that this dish is good for my digestion! It's soooooo good! Read More
(3)
Rating: 5 stars
04/12/2019
It turn out delicious! Although, I had to substitute yam for sweet potatoes and I used fresh tomatoes and tomatoe paste instead of canned diced tomatoes. My husband loved this dish, especialy, its creamy flavour. Read More
(1)
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Rating: 5 stars
06/12/2020
This dish was amazing! I made for just me so I eyeballed most measurements to make a smaller portion. I used lime juice instead of lemon, nixed the coconut milk, minced instead of grating the ginger, and used korma sauce instead of the curry paste. Lots of ways to be creative with this dish I think and it was SO GOOD! Read More
Rating: 5 stars
07/27/2020
This is amazing. I’ve made it several times Read More
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