Sweet Potato Curry with Chickpeas

This is a warm, spicy curry full of comforting, detoxifying spices. Spinach has been shown to support cognition thanks to its high content of vitamin K and folate, while sweet potatoes pack a ton of immune boosting beta-carotene. And, curry powder is another perfect example of “food as medicine”; it’s a combination of beneficial spices including turmeric, which is a powerful anti-inflammatory that can also fight dangerous plaques and free radicals specifically within the brain.

Ingredients1/2 tablespoon extra virgin olive oil

  • 1-6 oz box of baby spinach or baby kale

  • 2-15 oz cans of chickpeas (note chickpeas are only part of Dr. Hyman’s transition plans)

  • 1 red onion, diced

  • 2 yellow bell peppers, diced

  • 2 sweet potatoes, diced into 1/4 inch cubes

  • 1/2 cup frozen corn

  • 1 large carrot, peeled and diced

  • 5 celery sticks, diced

  • 7 cloves of minced garlic

  • 1 tablespoon minced ginger

  • 2 heaping tablespoons curry powder

  • 1 teaspoon salt

  • 1-30 oz can crushed tomatoes

  • 1-15 oz can light coconut milk


  1. Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.

  2. Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.

  3. Add in the rest of your ingredients.

  4. Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender.


  • If you haven’t used can coconut milk often, keep in mind that sometimes that separates into layers while it’s in the can. That is completely normal and everything is fine. You can use a whisk to blend the milk back together and it will be perfect.

  • Dice the sweet potatoes roughly the same size, and cut them into small cubes, so they cook evenly and quickly.

  • All curry powders vary in intensity and heat. If you are using a different brand of curry powder than the one I mentioned, make sure to taste your curry powder and the sweet potato curry itself while you’re cooking to make sure it doesn’t get too spicy and the flavors remain balanced.

  • Store in the fridge for up to 4-5 days, or in the freezer for up to 3-4 months.


Calories: 250kcal | Carbohydrates: 44.8g | Protein: 9.2g | Fat: 5.4g | Saturated Fat: 2.6g | Sodium: 793.8mg | Fiber: 9.3g | Sugar: 8g