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Spicy West African Kale, Sweet Potato, and Chickpea Curry

Course Main Courses
Cuisine African


  • 2 cups cooked chickpeas
  • 1 cup pre-baked sweet potatoes
  • 1/2 cup onions coarsely chopped
  • Approximately 2 TB Pilau Masala to make, combine in coffee grinder: 1 TB cumin seeds, ½ TB black pepper, ½ TB cardamom, ½ TB cloves, ½ cinnamon stick
  • 2 tablespoons curry powder
  • 1/2 tablespoon coriander
  • 1 teaspoon turmeric powder or fresh
  • 6 cloves garlic
  • 1 14- ounce can diced fire roasted tomatoes or 3 large tomatoes cooked with hot pepper flakes, black salt, and mesquite flavoring instead for WFPB
  • 1 cup packed chopped kale
  • 2-3 cups water
  • Salt and pepper to taste


  • Heat large skillet to prevent sticking and saute onions for 2-3 minutes. Add in all dried spices and cook for about 2 more minutes. Add water as needed to prevent sticking.
  • Add tomatoes, stir, and cook for 4-5 minutes.
  • Add diced, pre-baked sweet potatoes and chickpeas, and remaining water. Mix until well coated with spice mixture.
  • Add kale in at the last minute to keep fresh. Just cook long enough to absorb seasoning but not get wilted.
  • Season to taste with salt and pepper and serve.
Keyword vegan
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