sweet potato & chick pea curry


curried sweet potatoes & chick peas

Here’s a meal that comes together pretty quickly but tastes like it’s been stewing on the stove all day. The aromas of the spices warm your house without scaring away the kiddies (it’s not spicy at all!). Make some basmati or plain rice to eat alongside this delicious hearty stew.  My little ones (now 3 and 1) love sweet potatoes so this one was a winner in our household.  You can actually serve this as baby food (mild warmth from ginger but not spicy! plus ginger has great benefits for the tummy) – just make sure to remove ginger pieces and gently smash the chick peas and sweet potatoes with the back of a spoon so that it is soft but still has a bit of texture.

It’s a great stew that freezes well and is perfect to pull out at a later day for a quick lunch when you’re in a crunch.  We actually served left overs to some friends the other night and they loved it so much I decided to post this recipe.

prep: 10 min    cook: 1 hr    yield: 6

what you need:

  • 2 large sweet potatoes
  • 1 can chick peas (540 mL)
  • 3 cups vegetable or chicken broth (homemade best!)
  • 3 cloves of garlic
  • 2 shallots
  • 1 thumb sized piece of fresh ginger
  • 2 tsp cumin
  • 1 tbsp turmeric
  • 1/4 tsp kosher salt
  • freshly ground pepper
  • *optional if serving to adults only – you can add cayenne or red chilli flakes
  • cilantro for garnish
  • 1 tbsp grape seed oil (or other cooking oil)

what to do:

  1. Wash and peel sweet potatoes and chop into bite size chunks.
  2. Remove skin from garlic and shallots, then chop finely. Remove skin from ginger and thickly slice.
  3. Drain and rinse chick peas with cold water.
  4. In a large pot (preferably a dutch oven or heavy soup pot), heat up oil on medium.
  5. Add shallots and ginger, sauté until fragrant. Add garlic and spices. Be careful not to burn the spices and garlic, continue stirring and add a little bit of oil if it seems too dry. Once you smell the fragrant aromas, add chick peas and sweet potatoes, stirring to mix.DSC_0063
  6. Immediately add your 3 cups of liquid. Stir to combine, then close the lid. Turn the heat to high then once it comes to a boil, turn it down to simmer for 45 min.
  7. When serving, be sure to remove the ginger pieces so that no one gets a big bite of ginger. Serve with chopped cilantro on top, alongside rice. Enjoy!
my little helper

pie pie the sous-chef


baby’s first curry

baby's first curry

vibrant turmeric

I know what some of you might be thinking…”whoa, curry for a baby??” but keep in mind it is very mild and none of the spices in this recipe are actually spicy! I like introducing new flavours to my baby (the boss) because I think it’s important for her to develop her taste buds and be open to lots of different kinds of foods and cuisines. Plus, many of these spices and aromatics have lots of natural health benefits. For example, turmeric has been shown to have several positive effects on our body, ginger can sooth upset tummies, and it has long been known that garlic and onions can help boost your immune system. Giving your baby exciting new tastes instead of bland purees while boosting her health is a great way to start solids!

prep: 10 min   cook: 20 min   yield: 5 small mason jars

what you need:

  • 1 large sweet potato
  • 1 cup cooked chick peas
  • 1 garlic clove
  • 2 thin slices of fresh ginger
  • 1/2 small cooking onion
  • 1/4 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • extra virgin olive oil
  • salt & pepper *optional

what to do:

  1. Line cookie sheet with parchment paper and preheat oven to 425 F.
  2. Wash and peel sweet potato, then cut into half inch discs.  Place them on the cookie sheet and drizzle olive oil all over them, season very lightly with salt and pepper, then move them around so that all sides get coated.  Place into oven, middle rack, and bake for about 7 minutes per side (until fork tender, and just gently golden browned).
  3. Smash garlic, dice onion, and cut ginger into thin pieces.
  4. While your sweet potatoes are roasting, heat up 1 tsp oil in a small frying pan (medium-low heat).


    Sauté garlic, onions and ginger until softened, and onions are almost translucent.
  5. Add the ground spices (cinnamon, cumin, and turmeric) and at this point if the pan seems to dry add a little bit more olive oil.  Once you smell all the aromas coming together, turn off the heat.  This should only take about 30 seconds or so.
  6. While the onions cool, blend chick peas until smooth. Then add onion mixture and blend until a fine purée.
  7. Sweet potatoes should be about ready now – remove from oven and allow them to cool just until they are ready to handle.  You can add them to the puree and blend – or, if you want more texture, simply mash them gently with a fork and then add them to the chick pea mixture, then store into mason jars. You can keep this in the fridge for a few days or freeze them in smaller jars to pull out for meals later.
the boss munching on a roasted sweet potato disc

the boss munching on a roasted sweet potato disc