I love curry. Just the thought of it make me imagine brightly colored curry on steaming rice, or served with freshly baked breads like chapatti or soft taco. I even think of spiciness and how the brow starts to have beads of sweat from the heat of chilies in the dish.

I have noticed during my visits to different places, there’s always a curry or curry-type dish which is the place’s local specialty. It is well-known that curries originated from the Indian subcontinent. The complex combination of herbs and spices vary in different regions. Most probably because of the expeditions of the Indian empire ever since the 3rd century BCE, curries also got to be introduced in other parts of Asia, as well as in the Western world. I have also tasted some stews which mimic curries but amended with local spices, such as in saucy stews everywhere.

Also read: Coconut Berry Slice

Chickpeas and Sweet Potato Curry is one of the vegan curries I like to make. There’s only a bit of chopping for the sweet potatoes and garlic, but otherwise quite easy to prepare, as long as you have ready spices to use. In the old days, everything is done from scratch. Traditional kitchens had stone spice grinders set at ground level for maximum pressure for grinding.

Moreover, the natural sweetness from sweet potatoes and chickpeas excellently compliment spiciness. Spinach of course is healthy as consumed by the legendary Popeye to challenge Brutus, the bully.