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Delicious sweet potato and chickpea curry served in a bowl with spices.

Sweet Potato and Chickpea Curry

A warm, creamy vegetarian curry with sweet potatoes and chickpeas, cooked in coconut milk and spices, perfect for weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 300
Ingredients Method Notes

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

Method
 

Cooking
  1. Heat a large pot over medium heat and add cooking oil.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the garlic and ginger, cooking for another minute until fragrant.
  4. Sprinkle in the curry powder and turmeric, stirring to combine.
  5. Add the cubed sweet potatoes and chickpeas, mixing well.
  6. Pour in the coconut milk and bring to a simmer.
  7. Cover and cook for about 20-25 minutes, or until the sweet potatoes are tender.
  8. Season with salt and pepper to taste.
  9. Serve warm, garnished with fresh cilantro.

Notes

Cool the curry to room temperature before storing. Store in an airtight container in the fridge for up to 4 days or freeze in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove on low heat.