Go Back

Sweet Potato and Chickpea Curry

A quick and delightful one-pot curry that combines sweet potatoes and chickpeas in a creamy coconut milk base. Perfect for busy weeknights and family-friendly meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the onions and sauté until translucent.
  2. Stir in the garlic and ginger, cooking for another minute.
  3. Add the sweet potatoes, curry powder, cumin, salt, and pepper. Stir to combine.
  4. Pour in the coconut milk and bring to a simmer.
  5. Add the chickpeas and let the curry cook for about 20 minutes, or until the sweet potatoes are tender.
  6. Taste and adjust seasoning if necessary.
  7. Serve hot, garnished with fresh cilantro.

Notes

For a little zing, toss in a squeeze of fresh lime juice before serving! If you want a thicker curry, let it simmer longer to reduce the coconut milk. Ingredient swaps are easy; try butternut squash instead of sweet potatoes or skip the chickpeas. For a spicy kick, add a pinch of chili flakes or your favorite hot sauce. This recipe is naturally vegan, so everyone can enjoy!