This is one of those secretly good-for-you recipes that everyone loves to eat, without realizing it’s actually a nutritional powerhouse. Protein-rich quinoa, fiber-filled chickpeas, heart-healthy sweet potatoes and superfood kale are simmered in a delicious broth infused with ginger, garlic and garam masala— the quintessential Indian spice blend. It’s insanely easy and so good.

Indian-Spiced Sweet Potato Stew [Vegan]





  • 1 tablespoon (15 ml) olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ginger paste
  • 2 teaspoon (5 g) garam masala
  • 2 (15.5-oz [439-g]) cans chickpeas, drained and rinsed
  • 2 large sweet potatoes, peeled and cubed
  • 4 cups (944 ml) vegetable broth
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup (170 g) dry quinoa, rinsed
  • 2 cups (134 g) chopped kale


  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, ginger paste and garam masala. Cook for 3 to 4 minutes, until fragrant.
  2. Add the chickpeas, sweet potatoes, vegetable broth, salt and pepper. Bring the mixture to a boil.
  3. Add the quinoa. Reduce the heat and simmer on low for 15 minutes. Add the kale and cook for 2 minutes, until wilted.


Note: This stew works equally well with rice or lentils in place of the quinoa. Just be sure to adjust the cooking time accordingly.