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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/sweet-potato-and-chickpea-curry-recipe/