Sweet Potato



Oh hey! Check this video for a bit about complex carbs and a quick rundown of this tasty recipe: 

Registered dietitian Stephanie Fiorentino talks carbs and demonstrates a healthy recipe

This tasty curry recipe is bursting with highly nutritious ingredients. From anti-oxidant rich sweet potatoes to the medium chain triglycerides (MCT’s) in coconut milk, this curry is almost a superfood in itself! And by incorporating a variety of plant proteins in one recipe you can ensure you’re getting a complete complement of essential amino acids.


Prep & Cook Time: 45 minutes

Yields: 4 servings


2 TBSP olive oil

1 yellow onion, chopped

2 garlic cloves, finely chopped

1 TBSP grated fresh ginger

2 jalapeños, seeded and finely chopped

2 TBSP curry powder

1 TBSP garam masala

1 tsp paprika

1 tsp turmeric

1 tsp ground cumin

Salt and pepper to taste

1 large sweet potato, peeled and cut into 1/2-inch cubes

1 can (15 oz) chickpeas, drained and rinsed

½ can* (14 oz) unsweetened coconut milk, well shaken

1 cup frozen peas

1 can (15 oz) diced tomatoes


2 cups water

½ cup red or white quinoa

1 cup quick cooking brown rice


*freeze the reaming coconut milk in a plastic container or zipper bag to use at a later time




  1. Make the curry base: In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chili and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in spices and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper.

  2. Cook the vegetables: Add the sweet potato, chickpeas, and coconut milk to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through.

  3. Prepare quinoa brown rice blend: Bring 1 cup of water to boil in a medium saucepan. Add quinoa, cover, reduce heat and let cook until all water is absorbed – about 15 minutes. Set quinoa aside. Boil reaming 1 cup of water, add rice, cover and let cook until all water is absorbed – about 10 minutes.

  4. Serve curry over quinoa brown rice blend.



  • Although this curry is flavorful, it isn’t especially spicy. If you like your curry with a kick try adding cayenne pepper or red pepper flakes. Start with 1 tsp and add more if desired.

  • Unsweetened coconut milk is stocked in most large grocery stores either in the Asian or Indian foods section or next to the coconut water. Note that coconut water – a thin, electrolyte-rich beverage – is not a substitute for coconut milk which is thicker and has a higher fat content.