Go Back
–+ servings
Bowl of sweet potato and chickpea curry garnished with fresh herbs

Sweet Potato and Chickpea Curry

A creamy, mildly spiced curry featuring tender sweet potatoes and protein-rich chickpeas, finished with fragrant coconut milk and bright cilantro.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 large sweet potatoes, peeled and diced (about 4 cups)
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk use full fat for richness or light for fewer calories
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 teaspoons curry powder swap for a tablespoon of your favorite curry paste for a bolder flavor
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • to taste fresh cilantro for garnish (optional)
  • for cooking olive oil

Method
 

Cooking
  1. Warm a large pot over medium heat and add a splash of olive oil.
  2. Add the diced onion and sauté until translucent and soft, about 5 to 7 minutes.
  3. Stir in the minced garlic and grated ginger; cook about 1 minute until fragrant.
  4. Sprinkle in the curry powder, ground cumin, salt, and pepper. Stir constantly for 30 seconds to bloom the spices.
  5. Add the diced sweet potatoes and drained chickpeas, tossing so the spices coat everything evenly.
  6. Pour in the coconut milk, stir, and bring the mixture to a gentle simmer.
  7. Cover the pot and cook for about 20 minutes, or until the sweet potatoes are fork-tender. Check once and stir to prevent sticking.
  8. Taste and adjust seasoning with more salt or pepper if needed. Serve hot and top with fresh cilantro if you like.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 56gProtein: 10gFat: 12gSaturated Fat: 10gSodium: 500mgFiber: 12gSugar: 6g

Notes

Serve the curry over steamed rice or cauliflower rice. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, add a splash of water or coconut milk if needed. Consider adding spinach or other vegetables for extra nutrients.

Tried this recipe?

Let us know how it was!