Easy Sweet Potato and Chickpea Curry Recipe
Introduction
This easy sweet potato and chickpea curry is a comforting, hearty dish that comes together quickly for a satisfying meal. The natural sweetness of the potatoes blends beautifully with the earthy chickpeas and fragrant spices, creating a creamy, flavorful curry perfect for any day of the week.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
- 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
- Fresh cilantro for garnish
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Stir for 3–4 minutes until the onion softens and becomes fragrant.
- Step 2: Add the curry powder, ground cumin, turmeric, and smoked paprika. Stir for 30 seconds to toast the spices and release their aroma.
- Step 3: Add the diced sweet potatoes and drained chickpeas to the pot. Stir well to coat them in the spices.
- Step 4: Pour in the vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes until the sweet potatoes are just tender.
- Step 5: Stir in the coconut milk and simmer uncovered for another 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning if needed.
- Step 6: Ladle the curry into bowls and garnish with fresh cilantro. Serve hot with steamed rice or naan.
Tips & Variations
- Use full-fat coconut milk for the richest flavor and creamiest texture.
- Toast spices briefly in oil to enhance their aroma and flavor.
- Dice sweet potatoes into even ½-inch cubes to ensure they cook evenly.
- Adjust the amount of vegetable broth to make the curry thicker or thinner according to your preference.
- Swap sweet potatoes with butternut squash for a different twist.
- Add fresh spinach or kale in the last 5 minutes of cooking for extra greens.
- Use red curry paste instead of curry powder for a Thai-inspired variation.
Storage
Store cooled curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to preserve texture. For longer storage, freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make it spicier?
Yes, you can add red pepper flakes or fresh chili during the sautéing step to increase the heat.
Can I use dried chickpeas?
Yes, but dried chickpeas must be cooked separately before adding them to the curry to ensure proper texture.
Does it freeze well?
Absolutely. This curry freezes nicely. Just thaw overnight in the refrigerator before reheating gently on the stove.
PrintEasy Sweet Potato and Chickpea Curry Recipe
This Easy Sweet Potato and Chickpea Curry is a comforting, hearty, and flavorful one-pot meal that combines the natural sweetness of sweet potatoes with the earthy taste of chickpeas, all simmered in a creamy coconut milk and spice-infused sauce. Perfect for a quick weeknight dinner or meal prep, it’s naturally dairy-free, gluten-free, and packed with nutritious ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten Free
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Spices
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
Main Ingredients
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
Liquids & Seasoning
- 1 can (14 oz) coconut milk
- 1 ½ cups vegetable broth
- 1 tsp salt (more to taste)
- ½ tsp black pepper
Garnish
- Fresh cilantro for garnish
Instructions
- Sauté Onion, Garlic, and Ginger: Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced yellow onion, minced garlic, and grated fresh ginger. Stir and cook for 3–4 minutes until the onion softens and becomes fragrant.
- Add Spices: Sprinkle in the curry powder, ground cumin, ground turmeric, and smoked paprika. Stir continuously for about 30 seconds to toast the spices and release their aromas.
- 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.
- Add Broth and Simmer: Pour in vegetable broth along with salt and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for 12–15 minutes, or until the sweet potatoes are tender but hold their shape.
- Add Coconut Milk and Finish Cooking: Stir in the coconut milk and simmer uncovered for another 5 minutes, letting the sauce thicken slightly. Taste and adjust seasoning if needed.
- Serve and Garnish: Ladle the curry into bowls and garnish with fresh cilantro. Serve hot with steamed jasmine or basmati rice, naan, or your favorite flatbread.
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 curdling.
- Season in layers by adding salt and spices at different stages for enhanced flavor.
- Use full-fat coconut milk for a richer and creamier curry.
- Toast the spices briefly in oil to bring out their full aroma.
- Adjust vegetable broth quantity to achieve preferred curry thickness.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- To increase spiciness, add red pepper flakes or fresh chili when sautéing the onion.
Keywords: sweet potato curry, chickpea curry, vegan curry, gluten-free dinner, one-pot meal, coconut milk curry, easy curry recipe, plant-based dinner, healthy curry
