Sweet Potato and Chickpea Curry Recipe

Sweet Potato and Chickpea Curry simmers tender sweet potatoes and protein-rich chickpeas in aromatic coconut milk with Indian spices for a creamy, vegan one-pot meal ready in 35 minutes. Naturally gluten-free and filling, it pairs perfectly with rice or naan.

Why This Recipe Works

• Coconut milk creates luxurious sauce without dairy.
• Sweet potatoes add natural sweetness balancing spices.
• Chickpeas provide hearty texture and nutrition.
• One-pot method builds layered flavors effortlessly.
• Freezer-friendly for meal prep.

Ingredients & Prep

• 2 tbsp coconut or olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1 (15 oz) can chickpeas, drained
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can full-fat coconut milk
• 2–3 tbsp curry powder or garam masala
• 1 tsp ground turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 2 cups spinach (optional)
• Lime juice and cilantro for serving

Step-by-Step Instructions

1. Heat oil in large pot over medium; sauté onion 5 minutes until soft.
2. Add garlic, ginger, curry powder, turmeric, and cumin; cook 1 minute until fragrant.
3. Stir in sweet potatoes, chickpeas, tomatoes, and coconut milk; bring to simmer.
4. Cover and cook 20–25 minutes until sweet potatoes tender, stirring occasionally.
5. Stir in spinach until wilted; season with salt, pepper, and lime juice. Serve hot.

Flavor Variations

Storage Tips

Refrigerate up to 4 days; reheat with splash of water. Freeze up to 3 months.

FAQs

Too thick?
Add coconut water or broth during simmer.

Spice level?
Adjust curry powder; start mild for kids.

Protein boost?
Add tofu or chicken for non-vegan.

Conclusion

Sweet Potato and Chickpea Curry delivers cozy Indian comfort with wholesome ingredients ideal for weeknights or batch cooking.

Sweet Potato and Chickpea Curry Recipe

Print Recipe

A warm, comforting curry made with tender sweet potatoes, protein-rich chickpeas, creamy coconut milk, and aromatic spices. Perfect for an easy weeknight dinner.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian-Inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste or 2 tsp curry powder
• 1 large sweet potato, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth or water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp turmeric (optional)
• 1 cup spinach or kale (optional)
• Juice of 1/2 lime
• Fresh cilantro, for serving
• Cooked rice or naan, for serving

Instructions

• 1. Heat coconut oil in a large pot over medium heat. Add onion and sauté until soft.
• 2. Stir in garlic and ginger and cook 30 seconds until fragrant.
• 3. Mix in red curry paste (or curry powder) and cook 1 minute to release flavor.
• 4. Add diced sweet potato, chickpeas, salt, pepper, and turmeric.
• 5. Pour in coconut milk and broth, stirring well.
• 6. Bring to a simmer and cook 15–20 minutes until sweet potatoes are tender.
• 7. Stir in spinach or kale if using, and cook 1–2 minutes until wilted.
• 8. Squeeze in lime juice and adjust seasoning.
• 9. Serve warm over rice or with naan, topped with cilantro.

Notes

• Red curry paste gives a deeper flavor, but curry powder works too.
• For a thicker curry, simmer uncovered the last 5 minutes.
• Add bell peppers or carrots for extra vegetables.
• Leftovers taste even better the next day!

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 6g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg

Keywords: sweet potato curry, chickpea curry, vegan curry