More Thanksgiving leftovers recipe inspiration coming right at ya! Because at this point, let’s be honest – YOU’RE FREAKING SICK OF TURKEY. And that’s okay! Bonus points for you if you’ve got some leftover mashed sweet potatoes, because you’re about to get a two-for-one deal out of this Sweet Potato Chickpea Curry recipe!
This is one of those recipes I can pull together last minute with minimal ingredients (aka a great recipe to have on hand if you’ve been traveling for the holidays and have nothing but pantry stuff on hand).
As long as you’ve got these in your pantry, you’re good to go:
- 1 can coconut milk
- 1-2 cans chickpeas
- Curry spice blend
- 1 can sweet potatoes (or baked sweet potatoes)
It’s really that simple. And a flavor EXPLOSION in under 15 minutes, which is my kind of meal. Feel free to add in any extras, like leftover turkey or chicken, some sautéed onions if you like, or some vegetables on the side (obviously stirred into this bomb.com curry sauce). But if you’re working with minimal ingredients and time, and want maximum flavor, this Sweet Potato Chickpea Curry recipe is gonna be your JAM.
- 2 cans chickpeas, drained
- ½ cup mashed Sweet potato
- 1 cup canned coconut milk
- 1 Tbsp ghee
- 1 medium yellow onion
- 1 Tbsp minced Garlic
- 1 tsp Ginger
- 1 tsp sea Salt
- Fresh ground black pepper, to taste
- 2 tsp curry powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cinnamon
- ¼ tsp cumin
- ½ tsp turmeric
- ¼ tsp cardamom
- Rice
- Fresh chopped cilantro
- (optional): throw in some leftover turkey or chicken!
- First, make the curry spice blend (if you're not using a store brand). Combine the curry, onion powder, paprika, cinnamon, cumin, turmeric, and cardamom in a small bowl. Stir to combine.
- Turn the instant pot on SAUTE and add the ghee. Once hot, stir in the onions. Sauté for about 5 minutes, stirring occasionally to break them up, then add the garlic and ginger and stir for about 30 seconds, until fragrant.
- Stir in the chickpeas, sweet potato, and curry spice blend, until well combined. Cook for about a minute, then add in the coconut milk, sea salt and pepper, and stir again.
- Put the lid on the instant pot, seal it (make sure the vent it in the sealing position) and set to SLOW COOK for 3 hours, 30 minutes. If you want to do this quicker, you can also set it to MANUAL for 8 minutes.
- When it’s done cooking, press keep warm/cancel and quick release the pressure valve (if using the pressure cook setting).
- To thicken the sauce, switch the IP back to SAUTE and cook for an additional 10 minutes.
You’ll love these leftovers ideas too!
Turkey burgers with cranberry aioli and sweet potato buns
Thanksgiving Leftovers stuffed squash
Kitchen Sink Frittata
Buddha Bowls
