Sweet Potato and Chickpea Curry Recipe

Why You’ll Love This Recipe

I love how nourishing and flavorful this curry is, all while being completely vegan and easy to make. It uses pantry staples, comes together in under an hour, and is perfect for both cozy dinners and weekly meal prep. The spices bring warmth without being too spicy, and the creamy coconut base makes every bite feel like comfort food.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

2 Large Sweet Potatoes, Peeled And Cubed
1 Can (15 oz) Chickpeas, Drained And Rinsed
1 Onion, Finely Chopped
3 Cloves Of Garlic, Minced
1 Tablespoon Fresh Ginger, Grated
1 Can (14 oz) Coconut Milk
2 Tablespoons Curry Powder
1 Teaspoon Turmeric
1 Teaspoon Cumin
Salt And Pepper, To Taste
2 Tablespoons Vegetable Oil
Fresh Cilantro, For Garnish

Directions

I start by heating the vegetable oil in a large pot over medium heat. I add the chopped onion and sauté for about 5 minutes until it’s soft and translucent.
Next, I stir in the garlic and ginger and cook for another minute until fragrant.
Then I add the curry powder, turmeric, and cumin. I let the spices toast for about 30 seconds to bring out their full flavor.
I add in the cubed sweet potatoes and chickpeas, stirring well to coat them in the spices.
I pour in the coconut milk and just enough water to cover the vegetables. I bring it all to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the sweet potatoes are fork-tender.
Once it’s cooked, I season the curry with salt and pepper to taste.
Right before serving, I garnish it with fresh chopped cilantro for a burst of freshness.

Servings And Timing

Servings: 4
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Total Time: 40 Minutes
Calories: Around 350 Per Serving

Variations

Sometimes I toss in a handful of spinach or kale near the end for added greens. If I want a bit of heat, I add a pinch of red pepper flakes or a chopped chili when sautéing the garlic. I also like serving it with brown rice, quinoa, or warm naan bread on the side. For extra creaminess, I swirl in a spoonful of cashew cream just before serving.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat on the stovetop over low heat or in the microwave until warmed through. The flavors deepen over time, making the leftovers even better the next day. This curry also freezes well for up to 2 months.

FAQs

Can I Use Canned Sweet Potatoes?

I don’t recommend it. Fresh sweet potatoes hold their texture much better during simmering, while canned ones may become mushy.

Can I Add Other Vegetables?

Yes, I often add bell peppers, zucchini, or spinach depending on what I have on hand. Just adjust the cooking time based on the veggies you add.

Is This Curry Spicy?

No, it’s mild and flavorful. If I want to make it spicier, I add chili flakes or a fresh chopped chili when cooking the onions.

Can I Use Light Coconut Milk?

Yes, but the curry will be slightly less creamy. I prefer full-fat for that rich, velvety texture.

What Should I Serve With This Curry?

I usually serve it with steamed rice, quinoa, or naan bread. It’s also great on its own as a thick stew-like dish.

Conclusion

Sweet Potato and Chickpea Curry is a wholesome, flavorful, and satisfying vegan meal that’s easy enough for a weeknight and special enough for guests. I love how the spices blend with the creamy coconut milk and how versatile this dish is. It’s a reliable favorite that always leaves me full, happy, and craving seconds.

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