Nourishing Curry with Spiced Seeds


This curry is bursting with flavor and keeps you satisfied all day. A combination of chickpeas, sweet potato, coconut milk, and Spiced Seeds create varied textures. This is an excellent one-pot meal to make ahead and bring along to work or have at-the-ready for your evening meal. 



  • 1 tbsp coconut oil

  • 1 tsp each cumin, mustard, and fennel seeds (whole)

  • ½ red onion, chopped

  • 1 each red, yellow, and orange bell peppers, chopped

  • ½ pint grape tomatoes, cut in half

  • 2 tsp each turmeric, red chili powder, coriander, garam masala, cinnamon

  • Sea salt to taste

  • 1 can (16 oz.) chickpeas, drained, and rinsed

  • 1 sweet potato, roughly chopped (skin-on)

  • 1 can (16 oz.) full-fat coconut milk

  • Water as needed



  1. In large dutch oven, or similar pot, heat coconut oil over medium heat

  2. Once hot, add whole spice seeds

  3. Stir seeds immediately

  4. Once seeds begin to “pop” (about 1-2 minutes), add onion, peppers, and tomato

  5. Stir mixture well and cook until mixture begins to soften and release moisture (5-10 minutes)

  6. Add powdered spices and salt, stir well

  7. Add chickpeas and sweet potato, stir well

  8. Add coconut milk and enough water to just cover vegetables, bring to boil

  9. Once boiling, turn heat to low and simmer partially covered for another 15-20 minutes

  10. Check seasonings and correct as needed

  11. Top with Spiced Seeds

  12. Serve on it’s own, or with quinoa, avocado, cilantro, and lime wedges


Recipe Key


Best in: Fall, Winter

Best for: Vata and Pitta doshas


  • If you eat meat, try this dish with chicken. Add ¾ lb chopped chicken breast when you add chickpeas and sweet potatoes to the pot. Continue to cook dish as instructed.