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Easy Sweet Potato and Chickpea Curry Recipe

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★★★★★

5 from 96 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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