This flavorful Sweet Potato and Chickpea Curry is a warm and comforting vegan dish that combines the sweetness of sweet potatoes with the hearty texture of chickpeas, all simmered in a creamy, spiced coconut milk sauce. It's a perfect balance of flavors, rich in nutrients, and packed with aromatic spices.

Why You’ll Love This Recipe

This curry is not just delicious, but also packed with health benefits. The sweet potatoes provide vitamins A and C, supporting your immune system and eye health, while chickpeas are a great source of plant-based protein and fiber, helping with digestion and weight management. The blend of turmeric, cumin, and curry powder adds a rich flavor profile with anti-inflammatory properties. It’s vegan, gluten-free, and incredibly versatile, making it a great meal for various dietary needs.

Ingredients

2 large sweet potatoes, peeled and cubed
1 can (15 oz) of chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves of garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) of coconut milk
2 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
Salt and pepper to taste
2 tablespoon vegetable oil
Fresh cilantro for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
Pour in the coconut milk and add enough water to cover the vegetables. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Spice it up: Add diced jalapeño or red pepper flakes for extra heat.
Vegan version: Ensure your curry powder doesn’t contain any animal products.
Veggie boost: Toss in spinach, bell peppers, or cauliflower for more vegetables.
Protein boost: Swap chickpeas with lentils or add firm tofu cubes for extra protein.
Creamy touch: Stir in coconut yogurt for a richer, creamier texture.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a pot over low heat, adding a splash of water if needed to loosen the sauce.
Freezing: This curry freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this curry in a slow cooker?

Yes! Add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Can I use regular potatoes instead of sweet potatoes?

You can, but sweet potatoes offer a unique flavor and nutritional benefits that complement the chickpeas.

Is this curry spicy?

The recipe as written is mild to medium. You can adjust the heat by adding more curry powder or chili flakes.

Can I use a different type of milk instead of coconut milk?

Yes, unsweetened almond milk or oat milk can be used as a lighter alternative. For a creamier texture, blend in cashews or add yogurt.

How can I make the curry creamier?

For a richer texture, stir in a dollop of coconut yogurt just before serving.

What should I serve with this curry?

Serve over basmati rice, naan bread, or cauliflower rice for a low-carb option. Pair with cucumber raita or mango chutney for a fresh contrast.

How do I know when the sweet potatoes are done?

Sweet potatoes should be tender but not mushy when pierced with a fork, which usually takes about 15-20 minutes of simmering.

Can I make this curry ahead of time?

Yes! The curry stores well in the fridge for up to 3 days, and the flavors often improve the next day.

Can I freeze this curry?

Yes, you can freeze it for up to 3 months. Let it cool completely before freezing, and store it in an airtight container.

How can I add more vegetables to this curry?

Add spinach, bell peppers, or cauliflower to the curry for extra nutrition and texture.

Conclusion

This Sweet Potato and Chickpea Curry is the perfect balance of comfort and nutrition. It’s easy to prepare, full of flavor, and makes a satisfying meal for any occasion. Whether you're a seasoned cook or a kitchen beginner, this recipe is sure to become a new favorite. Enjoy the warming, spiced goodness in every bite!

Sweet Potato and Chickpea Curry

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Author: Emmily
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegan

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Description

This Sweet Potato and Chickpea Curry is a delicious and comforting vegan dish that blends the natural sweetness of sweet potatoes with the hearty texture of chickpeas, all simmered in a rich, spiced coconut milk sauce. It's a nutrient-packed, flavor-rich curry that’s perfect for any occasion and is vegan, gluten-free, and versatile for various dietary needs.

Instructions

Instructions:

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their flavors.
Add the cubed sweet potatoes and chickpeas to the pot, stirring to coat them with the spices.
Pour in the coconut milk and add enough water to cover the vegetables. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving.

Notes

Spice it up: Add diced jalapeño or red pepper flakes for extra heat.
Veggie boost: Toss in spinach, bell peppers, or cauliflower for more vegetables.
Protein boost: Swap chickpeas with lentils or add firm tofu cubes for extra protein.
Creamy touch: Stir in coconut yogurt for a richer, creamier texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired