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Sweet Potato and Chickpea Curry Recipe

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

Ingredients

Scale
  • 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

Keywords: sweet potato curry, chickpea curry, vegan curry

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