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Curry Chickpeas Stuffed Sweet Potatoes

Yields1 Serving

Get creative and warm things up with this delicious and healthy recipe, the Curry Chickpeas Stuffed Sweet Potatoes.

Ingredients
 1 cup Nature’s Choice Coconut oil
 2 tbsp Curry Powder
 2 tsp Minced Garlic
 1 tsp Ground Allspice
 1 tsp Ground Nutmeg Spice
 1 ½ tsp Smoked Paprika
 2 tsp Fresh or Dried Thyme
 1 tsp Cumin Spice
 1 tsp White Pepper
 3 cups Cooked Nature’s Choice Almonds Chickpeas
 12 cups Nature’s Choice Vegetable Stock
 1 cup Coconut milk (Can be replaced with broth, water or Nature’s Choice Coconut Milk Powder)
 Nature’s Choice Cayenne Pepper
 2 Green Onions, chopped
 12 cups Fresh Leaf Spinach
 2 tbsp Parsley, chopped
 1 pinch Nature’s Choice Himalayan Fine Salt to taste
Method
1

Heat up oil in a large saucepan, and add onions, garlic, thyme, cumin spice, allspice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2 - 3 minutes until onions are translucent.

2

Then add potatoes, stir and sauté for about 2 -3 more minutes. Add coconut milk /stock/water if necessary to prevent any burns

3

Next add chickpeas, green onion, and broth. Bring to a boil and let it simmer until sauce thickens, it might take about 18 minutes.

4

Lastly throw in some spinach, parsley, adjust for salt, pepper and stew consistency. Stir for about a minute until spinach is wilted.

5

While curry is simmering. Cook sweet potatoes in the microwave: Prick the potatoes all over with a fork.

6

Microwave on high for 8 to 10 minutes or until sweet potatoes is tender, turning the potatoes once.

7

Clean and dry the sweet potatoes, poke holes into the sweet potatoes, place in the microwave and cook for about 4 minutes.

8

Let them cook for a couple of minutes.

9

Slice the sweet potatoes in half and stuff.