Bright, cozy, and full of comfort, this Sweet Potato and Chickpea Curry warms the kitchen and the soul. You’ll love the soft sweet potatoes, tender chickpeas, and the creamy coconut-spiced sauce. This dish comes together quickly on the stove, so it’s great for weeknights or a lazy weekend dinner. Want a simple side? Try pairing it with a baked potato dish like this easy sausage and sweet potatoes for a heartier table.
Why Make This Recipe
- Quick & Easy: Ready in about 35–40 minutes from start to finish.
- Family Favorite: Mild spices and a creamy sauce please kids and adults.
- Budget-Friendly: Uses pantry staples like canned chickpeas and coconut milk.
- Healthy Comfort: Fiber-rich sweet potatoes and chickpeas make it filling and nourishing.
This recipe stands out because it balances sweet and savory with creamy coconut and warm spices. It smells like a little spice market in your kitchen — fragrant cumin and curry powder blooming in oil — and it gives a satisfying, homey hug on a cold night. It’s the kind of meal that feels like care on a plate and may bring back cozy family dinners.
Ingredients
For the base
- 2 tablespoons vegetable oil (or coconut oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
For the curry
- 1–2 tablespoons curry powder (mild or to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric (optional, for color)
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14–15 oz) full-fat coconut milk
- 1 cup vegetable broth or water
- 2 cups fresh spinach or chopped kale (optional)
- Salt and black pepper to taste
- 1 tablespoon lemon or lime juice (to brighten)
For serving
- Fresh cilantro leaves, chopped (optional)
- Cooked rice or warm naan
Notes: Use unsweetened canned coconut milk. If you like extra heat, add 1/2 teaspoon red pepper flakes or a chopped green chili. For a heartier meal, serve with something like this rich cheesy beef and potato soup on the side for a mixed spread.
How to Make Sweet Potato and Chickpea Curry:
- Prep ingredients: peel and cube the sweet potatoes, rinse the chickpeas, chop the onion, garlic, and ginger. This makes the cooking smooth and fast.
- Heat oil in a large skillet or pot over medium heat. Add the chopped onion and cook 5–7 minutes until soft and slightly golden. (Why this matters: caramelized onions add sweet depth.)
- Add garlic and ginger. Cook 1 minute until fragrant. Stir constantly so they don’t burn.
- Add curry powder, cumin, and turmeric. Toast the spices 30–45 seconds in the pan to release their aroma. (Tip: this step makes the curry taste richer.)
- Add the sweet potato cubes and stir to coat with spices. Cook 2–3 minutes, letting edges pick up flavor.
- Pour in the coconut milk and vegetable broth. Stir well and bring to a gentle simmer. Cover and cook 12–15 minutes, until sweet potatoes are tender when pierced with a fork.
- Stir in chickpeas and cook uncovered 5 more minutes so the sauce thickens a bit and the chickpeas warm through. (Why: chickpeas add creaminess and protein.)
- Add spinach or kale, if using, and cook a minute until wilted. Season with salt, pepper, and lemon juice to taste.
- Serve hot, garnished with cilantro. The sauce should smell warm and coconutty, and the sweet potatoes should melt softly while chickpeas stay slightly firm.
How to Serve Sweet Potato and Chickpea Curry:
- Spoon over fluffy basmati rice and add a sprinkle of fresh cilantro for color and brightness.
- Serve with warm naan or flatbread to soak up the creamy sauce.
- For a fuller plate, add a cooling side of plain yogurt or cucumber salad to balance the spices.
How to Store Sweet Potato and Chickpea Curry:
- Fridge: Cool to room temperature then store in an airtight container for 3–4 days.
- Freezer: Place in a freezer-safe container and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened. Microwave in short bursts, stirring between, until heated through.
Tips to Make Sweet Potato and Chickpea Curry:
- Use full-fat coconut milk for a creamier texture; light milk can taste thin.
- Don’t skip toasting the spices — it unlocks their fragrance.
- Cut sweet potatoes into similar-sized pieces so they cook evenly.
- Taste and adjust salt and lemon at the end to balance flavors.
Variation (if any):
- Protein swap: Replace chickpeas with cooked lentils or cubed firm tofu for a different texture.
- Lower-fat option: Use light coconut milk and add a dollop of plain yogurt when serving to keep it creamy with fewer calories.
FAQs:
Can I make this in a slow cooker?
Yes. Brown the onion, garlic, and spices first, then add everything to the slow cooker and cook on low 4–6 hours. Add spinach in the last 15 minutes.
Can I use frozen sweet potatoes?
Yes. Add them a little earlier in the simmering stage and watch the texture so they don’t turn mushy.
Is this curry gluten-free?
Yes, this recipe is naturally gluten-free if you use gluten-free broth and check labels on spices.
Can I make it spicier or milder?
Adjust spice by using less curry powder or adding chili flakes. Add heat gradually and taste as you go.
Conclusion
This Sweet Potato and Chickpea Curry brings simple ingredients together into a warm, comforting bowl that smells like home. It’s creamy, slightly sweet, and spiced just enough to feel cozy without overpowering picky eaters. If you want ideas or a similar flavor profile with greens, check out this tasty Sweet Potato, Chickpea and Spinach Coconut Curry for another take. Please leave a comment and a star rating if you tried the recipe — I love hearing what worked for you. Share on Pinterest or Facebook so friends can enjoy a warm supper too. What twist did you try? Let us know below!
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Sweet Potato and Chickpea Curry
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting Sweet Potato and Chickpea Curry, filled with creamy coconut and warm spices. Quick to prepare, it’s perfect for weeknight dinners.
Ingredients
- 2 tablespoons vegetable oil (or coconut oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons curry powder (mild or to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric (optional)
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14–15 oz) full-fat coconut milk
- 1 cup vegetable broth or water
- 2 cups fresh spinach or chopped kale (optional)
- Salt and black pepper to taste
- 1 tablespoon lemon or lime juice
- Fresh cilantro leaves, chopped (optional)
- Cooked rice or warm naan
Instructions
- Prep ingredients: peel and cube the sweet potatoes, rinse the chickpeas, chop the onion, garlic, and ginger.
- Heat oil in a large skillet or pot over medium heat. Add chopped onion and cook for 5–7 minutes until soft and slightly golden.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Add curry powder, cumin, and turmeric, toasting the spices for 30–45 seconds in the pan.
- Add sweet potato cubes and stir to coat with spices. Cook for 2–3 minutes.
- Pour in coconut milk and vegetable broth. Stir well, bring to a gentle simmer, cover, and cook for 12–15 minutes until sweet potatoes are tender.
- Stir in chickpeas and cook uncovered for 5 more minutes.
- If using, add spinach or kale and cook for 1 minute until wilted. Season with salt, pepper, and lemon juice to taste.
- Serve hot, garnished with cilantro.
Notes
Use unsweetened canned coconut milk. For extra heat, add 1/2 teaspoon red pepper flakes or a chopped green chili.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg