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Curry Poutine

Servings: 2


  • 4 Large Sweet Potatoes
  • 4 Large Carrots
  • 1/2 Medium Onion, finely chopped
  • 3/4 Cup Peas
  • 3/4 Cup Vegetable Broth
  • 1 1/2 Tablespoon Curry Powder
  • 1 Tablespoon Turmeric Powder
  • 3 Teaspoons Garlic Powder
  • 1 Teaspoon Cumin
  • 1 Teaspoon Red Chili Flakes
  • 1 Teaspoon Salt
  • 2 Tablespoons Avocado Oil (or vegetable oil)

For Garbanzo Beans:

  • 1 8oz Can Garbanzo Beans
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cayenne Pepper

For Topping:

  • 1 Green Onion, thinly sliced
  • Few Sprigs of Fresh Cilantro, chopped


  1. Preheat Oven:
    • Preheat the oven to 375°F.
  2. Prepare Sweet Potatoes:
    • Cut the sweet potatoes into wedges and toss them in 1 tablespoon of avocado oil, 1 teaspoon of garlic powder, and 1 teaspoon of salt. Spread them out on a parchment-lined baking sheet and bake for 35 minutes, flipping halfway through.
  3. Roast Garbanzo Beans:
    • Rinse the garbanzo beans and spread them on a separate parchment-lined baking sheet. Season with garlic powder, onion powder, salt, and cayenne pepper. Bake for 25 minutes.
  4. Prepare Curry Sauce:
    • In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and carrots, cooking until softened, about 5 minutes. Stir in curry powder, 2 teaspoons of garlic powder, turmeric, salt, and cumin. Pour in the vegetable broth and cook for an additional 3 minutes. Transfer the mixture to a blender or use an immersion blender to blend until smooth, adding more broth if needed to achieve desired consistency.
  5. Heat Peas:
    • In the same saucepan, heat the peas until warmed through.
  6. Assemble Bowls:
    • Arrange the roasted sweet potatoes in bowls. Top with the curry sauce, roasted garbanzo beans, peas, sliced green onions, and chopped cilantro.
  7. Serve and Enjoy:
    • Serve the curried sweet potato bowls immediately, and savor the delightful blend of flavors and textures!
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