Colorful Sweet Potato Chickpea Coconut Curry:

Curry’s are a great way to use up vegetables that you have on hand and create a nutrient packed meal. I like to use hearty veggies like sweet potatoes as one of the ingredients and then add in any other veggies I have on hand. I layer this dish over naturally gluten free brown rice and serve as a warming dish in winter for lunch or dinner.

Here’s What I had on hand and used:

  • 2 Sweet Potatoes (peel and cube up)
  • 1 cup cherry Tomatoes sliced in ahlf
  • small head of Broccoli
  • 1 Purple Pepper
  • 1.5 cups Fresh pre-cooked chickpeas fresh not canned but you can use either
  • curry powder
  • salt, pepper
  • 2 small garlic cloves
  • sweet vidala onion sliced and diced
  • served over 1 cup cooked brown rice


  1. Sauté Onion and Garlic with a drizzle of Olive Oil for a few minutes
  2. Add tomato and keep sautéing
  3. Add rest of cut up veggies to the pan and keep stirring
  4. Season with Salt-pepper garlic powder if desired…
  5. After sautéing for about 5 minutes add one can coconut milk and one can water
  6. add in 2 tablespoons curry powder and stir
  7. add turmeric
  8. add pink Himalayan sea salt
  9. add drop cayenne pepper if desired (See the SVT Prevention Diet guide for when and how much cayenne to use)
  10. slow cook for aprox 30-50 minutes
  11. Serve over brown rice
  12. Enjoy!

I hope you like this recipe and give it a try! Remember, use any veggies that you have on hand, be creative and have fun in the kitchen!


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