why make this recipe
This curry is warm, simple, and healthy. It uses easy ingredients and cooks in one pot. It is vegetarian and filling. You can make it on a weeknight or for guests.
introduction
Sweet Potato and Chickpea Curry is a gentle, creamy dish with soft sweet potatoes and protein from chickpeas. Coconut milk makes the sauce smooth, and curry spices give it a mild lift. The recipe is easy to follow and uses common pantry items.
how to make Sweet Potato and Chickpea Curry
Start by heating oil and cooking onion until soft. Add garlic and ginger, then spices. Mix in sweet potatoes and chickpeas. Pour coconut milk and simmer until the potatoes are tender. Finish with salt, pepper, and fresh cilantro.
Ingredients :
- 2 medium sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooking oil
Directions :
- Heat a large pot over medium heat and add cooking oil. Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Sprinkle in the curry powder and turmeric, stirring to combine.
- Add the cubed sweet potatoes and chickpeas, mixing well.
- Pour in the coconut milk and bring to a simmer.
- Cover and cook for about 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro.
how to serve Sweet Potato and Chickpea Curry
Serve it over steamed rice, quinoa, or with warm naan bread. Add a squeeze of lime for brightness. Garnish with chopped cilantro. You can also serve it with a side salad for a full meal.
how to store Sweet Potato and Chickpea Curry
Cool the curry to room temperature before storing. Put it in an airtight container and keep in the fridge for up to 4 days. To freeze, place in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove over low heat, stirring until hot.
tips to make Sweet Potato and Chickpea Curry
- Cut sweet potatoes into even cubes so they cook at the same rate.
- Use full-fat coconut milk for a richer sauce.
- Taste and adjust salt at the end. Spices can mellow while cooking.
- If the curry is too thick, add a little water or broth to reach the texture you like.
- For more heat, add a pinch of chili or red pepper flakes.
variation (if any)
- Add spinach or kale near the end for extra greens.
- Stir in roasted cauliflower or bell pepper for more vegetables.
- Swap curry powder for garam masala or a curry paste for a different flavor.
- Use sweet potato and lentils instead of chickpeas for another protein option.
FAQs
Q: Can I make this curry vegan?
A: Yes. The recipe is already vegan if you use plant oil and canned coconut milk.
Q: How long does it take to cook?
A: About 30 minutes total. Prep takes 10 minutes and cooking about 20–25 minutes.
Q: Can I use fresh chickpeas?
A: Yes. If you use cooked fresh chickpeas, add them with the sweet potatoes and cook until heated through.
Q: Is this dish spicy?
A: It is mild. You can add chili or cayenne if you want more heat.
Q: Can I make this in a slow cooker?
A: Yes. Combine ingredients and cook on low for 4–6 hours or until sweet potatoes are tender.
Conclusion
For more ideas and similar recipes you can try these helpful pages: Sweet Potato, Chickpea and Spinach Coconut Curry, Sweet Potato Chickpea Curry – Sweet Potato Soul, Vegan Sweet Potato Chickpea Curry Recipe, Chickpea and Sweet Potato Curry – Nicky’s Kitchen Sanctuary, and Sweet Potato Curry with Chickpeas – Nora Cooks. These links show variations, tips, and serving ideas you may find useful.
Sweet Potato and Chickpea Curry
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and cubed Cut into even cubes for even cooking
- 1 can chickpeas, drained and rinsed Canned chickpeas are convenient
- 1 can coconut milk Use full-fat for a richer sauce
- 1 onion, chopped Chop finely for even cooking
- 2 cloves garlic, minced Adds aromatic flavor
- 1 tablespoon ginger, grated Fresh ginger enhances flavor
- 2 tablespoons curry powder Adjust according to taste
- 1 teaspoon turmeric For color and health benefits
- Salt and pepper to taste Season to your preference
- Fresh cilantro for garnish Adds freshness when serving
- Cooking oil For sautéing the onion
Instructions
Cooking
- Heat a large pot over medium heat and add cooking oil.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Sprinkle in the curry powder and turmeric, stirring to combine.
- Add the cubed sweet potatoes and chickpeas, mixing well.
- Pour in the coconut milk and bring to a simmer.
- Cover and cook for about 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh cilantro.