Sweet Potato and Chickpea Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
