Dinner

Sweet Potato and Chickpea Curry Recipe

ByMaya Quinn October 26, 2025October 26, 2025

Introduction

This Sweet Potato and Chickpea Curry is a comforting and flavorful dish, perfect for a cozy weeknight meal. Packed with warm spices and creamy coconut milk, it’s both nourishing and easy to prepare.

A dish in a round, deep white bowl filled mostly with a thick orange curry-like sauce, dotted with light beige chickpeas and bright orange chunks of cooked sweet potato, mixed with dark green spinach leaves and garnished with chopped fresh cilantro on top. On one side, there is a neat mound of white rice sprinkled with small red chili flakes. A silver spoon rests partially submerged in the curry, positioned on the right side inside the bowl. The bowl is placed on a white marbled surface, adding a clean, light background that contrasts with the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt and pepper, to taste
2 tbsp vegetable oil
Fresh cilantro, for garnish

Instructions

Step 1: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Step 2: Add the minced garlic and grated ginger to the pot and cook for another minute, stirring frequently until fragrant.
Step 3: Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their aromas.
Step 4: Add the cubed sweet potatoes and chickpeas to the pot, mixing well to coat them evenly with the spices.
Step 5: Pour in the coconut milk and add enough water to just cover the vegetables. Bring the mixture to a boil.
Step 6: Reduce the heat to low and let the curry simmer gently for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
Step 7: Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Tips & Variations

For extra heat, add a diced chili pepper or a pinch of cayenne pepper along with the spices.
Swap chickpeas for lentils or white beans if you prefer a different texture.
Add a handful of spinach or kale in the last few minutes of cooking for added greens.
Serve with steamed rice or warm naan bread to soak up the flavorful sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce.

How to Serve

A bowl with two main layers, one side filled with fluffy white rice with soft grain texture, and the other side holding a thick orange curry with chunks of soft sweet potatoes and whole chickpeas mixed in, topped with bright green chopped cilantro and a dollop of white yogurt sauce sprinkled with red chili flakes, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients like coconut milk and vegetable oil.

Can I use fresh sweet potatoes instead of canned chickpeas?

Sweet potatoes are a main ingredient here, but chickpeas add protein and texture. Both are recommended, but you could omit chickpeas if needed—just increase the sweet potatoes or add another vegetable.