Sweet Potato and Chickpea Curry Recipe

Introduction

This Sweet Potato and Chickpea Curry is a comforting, hearty dish that comes together quickly with pantry staples. The natural sweetness of the sweet potatoes blends beautifully with earthy chickpeas and warm spices, creating a creamy and flavorful meal that’s perfect for busy weeknights or meal prep.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 ½ tbsp curry powder
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp smoked paprika
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 ½ cups vegetable broth
• 1 tsp salt (more to taste)
• ½ tsp black pepper
• Fresh cilantro for garnish

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Stir for 3–4 minutes until the onion softens and becomes fragrant.
2. Step 2: Sprinkle in the curry powder, ground cumin, ground turmeric, and smoked paprika. Stir continuously for about 30 seconds to toast the spices and release their aroma.
3. Step 3: Add the diced sweet potatoes and drained chickpeas to the pot. Stir well to coat them evenly with the spices.
4. Step 4: Pour in the vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes until the sweet potatoes are just tender.
5. Step 5: Stir in the coconut milk and simmer uncovered for another 5 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning as needed.
6. Step 6: Ladle the curry into bowls and garnish with fresh cilantro. Serve hot alongside steamed rice or warm naan.

Tips & Variations

• Cut sweet potatoes into ½-inch cubes to ensure even and timely cooking.
• Add red pepper flakes or fresh chili during the onion sauté step for extra heat.
• Use dried chickpeas if preferred, but cook them completely before adding to the curry.
• Season in layers—add salt and spices at different stages for deeper, well-rounded flavor.

Storage

Allow the curry to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to prevent separating. For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make it spicier?

Yes, you can add red pepper flakes or fresh chili when sautéing the onion to increase the heat level.

Can I use dried chickpeas instead of canned?

Yes, but dried chickpeas need to be soaked and cooked fully before adding to the curry to ensure the right texture.

Sweet Potato and Chickpea Curry Recipe

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★★★★★

4.6 from 128 reviews

This Sweet Potato and Chickpea Curry is a hearty, comforting one-pot meal that combines the natural sweetness of sweet potatoes with the earthiness of chickpeas, all simmered in a flavorful blend of spices and creamy coconut milk. Perfect for a quick weeknight dinner or meal prep, it’s naturally dairy-free, gluten-free, and packed with wholesome ingredients and vibrant flavors.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Produce

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
• Fresh cilantro for garnish

Pantry

• 1 tbsp olive oil
• 1 ½ tbsp curry powder
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 ½ cups vegetable broth
• 1 tsp salt (more to taste)
• ½ tsp black pepper

Instructions

1. Sauté Onion, Garlic, and Ginger: Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Stir continuously for 3–4 minutes until the onion softens and becomes fragrant, creating a flavorful base for the curry.
2. Add Spices: Sprinkle in curry powder, ground cumin, ground turmeric, and smoked paprika. Stir for about 30 seconds to toast the spices, which releases their aroma and deepens their flavor.
3. Add Sweet Potatoes and Chickpeas: Add the diced sweet potatoes and drained chickpeas to the pot. Stir well to coat them evenly with the toasted spices, ensuring every bite is flavorful.
4. Add Broth and Simmer: Pour in vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and let it simmer gently for 12–15 minutes until sweet potatoes are just tender but not falling apart.
5. Add Coconut Milk and Finish Cooking: Stir in the coconut milk, then simmer uncovered for another 5 minutes. This step lets the sauce thicken slightly and marry the flavors. Taste the curry and adjust seasoning if necessary.
6. Serve and Garnish: Ladle the curry into bowls and garnish with fresh cilantro. Serve hot alongside steamed jasmine or basmati rice, warm naan, or a crisp cucumber salad for a complete meal.

Notes

• Cut sweet potatoes into ½-inch cubes to ensure even and timely cooking.
• Add coconut milk only after the potatoes are mostly cooked to prevent separation.
• Season in layers by adding salt and spices at different stages for richer flavor development.
• To make it spicier, add red pepper flakes or fresh chili when sautéing the onion.
• Dried chickpeas can be used if cooked separately beforehand.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Keywords: sweet potato curry, chickpea curry, vegan curry, gluten free curry, easy curry recipe, one pot meal, coconut milk curry, vegetarian dinner, Indian inspired