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Sweet Potato Curry with Chickpeas & Greens 


  • 2 cups water

  • 2 tablespoons coconut oil

  • 1 onion, thinly sliced

  • 2  tbsp garlic powder

  • 1½ teaspoons curry powder

  • 1 large bunch greens

  • 1 cup zucchini, chopped

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 1 can full fat coconut milk

  • ½ cup slivered almonds

  • 4 roasted sweet potato halves, cut into ½-inch pieces (roast ahead of time)

  • 1 tablespoon fresh lime juice,

  • ½ cup chopped fresh cilantro, optional 


  • Warm a large Dutch oven or pot over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, about 5 minutes. Add spices and stir well.

  • Add the greens to the pot and combine well. Add the chickpeas, coconut milk, 2 cups water, and the sea salt. Cover for about 8-10 minutes.

  • Add the sweet potatoes to the pot and cook for a minute or two—just enough to warm. Stir in the lime juice and cilantro and taste for seasoning

  • Serve warm  and top almonds and cilantro 

NTG Lunch Box Meal Ideas: Project
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