Sweet Potato and Chickpea Curry Recipe

Introduction

This Sweet Potato and Chickpea Curry is a comforting and flavorful dish that’s perfect for a cozy dinner. Packed with warm spices and creamy coconut milk, it’s both hearty and nourishing. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and delightfully satisfying.

Ingredients

• 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 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

1. 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.
2. Step 2: Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant, stirring constantly.
3. Step 3: Stir in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds to release their full flavor.
4. Step 4: Add the cubed sweet potatoes and rinsed chickpeas to the pot, stirring well to coat them evenly with the spices.
5. Step 5: Pour in the coconut milk and add enough water to just cover the vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
6. Step 6: Season the curry with salt and pepper to taste. Remove from heat.
7. Step 7: Garnish with fresh cilantro before serving. Enjoy your warm and flavorful curry!

Tips & Variations

• For extra heat, add a chopped chili or a pinch of cayenne pepper with the spices.
• You can swap sweet potatoes for regular potatoes or butternut squash for a different texture.
• Serve the curry over steamed rice or with warm naan bread for a complete meal.
• Use chickpeas straight from a can or cook your own from dried chickpeas for added freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. The flavors often deepen after a day, making it even tastier.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it contains no animal products. Just be sure to use vegetable oil and check your curry powder ingredients if buying pre-made blends.

Can I freeze the curry?

Absolutely! This curry freezes well. Let it cool completely, then place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Sweet Potato and Chickpea Curry Recipe

Print Recipe

★★★★★

4.5 from 118 reviews

A hearty and flavorful Sweet Potato and Chickpea Curry that combines tender sweet potatoes and protein-rich chickpeas simmered in a fragrant coconut milk curry sauce, seasoned with aromatic spices like curry powder, turmeric, and cumin. This easy-to-make vegan curry is perfect for a comforting weeknight meal and garnished with fresh cilantro for a burst of freshness.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main 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

1. Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, approximately 5 minutes, to build the base flavor.
2. Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for about 1 minute until fragrant, ensuring the delicate flavors release without burning.
3. Toast the Spices: Mix in the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds while stirring continuously to enhance their aromas and deepen the curry flavor.
4. Combine Sweet Potatoes and Chickpeas: Add the peeled, cubed sweet potatoes and drained chickpeas to the pot, stirring well to evenly coat them with the toasted spices for maximum flavor absorption.
5. Add Liquids and Simmer: Pour the can of coconut milk into the pot, then add enough water to just cover the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer and cook uncovered for 15-20 minutes, or until the sweet potatoes become tender when pierced with a fork.
6. Season and Garnish: Season the curry with salt and pepper according to your taste preferences. Remove from heat and garnish with fresh cilantro leaves before serving to add a fresh, herbal finish.

Notes

• You can adjust the thickness of the curry by adding more or less water depending on your preference.
• For extra heat, consider adding a chopped chili or a pinch of cayenne pepper during the spice toasting step.
• This curry pairs well with steamed rice or warm naan bread for a complete meal.
• Leftovers store well in the refrigerator for up to 3 days and often taste better the next day.
• Make sure to stir frequently while simmering to prevent sticking or burning at the bottom of the pot.

Keywords: sweet potato curry, chickpea curry, vegan curry, coconut milk curry, Indian-inspired curry, easy vegetarian dinner, one-pot curry recipe