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Sweet Potato and Chickpea Curry

A creamy, aromatic curry combining sweet potatoes and chickpeas, perfect for family gatherings and bursting with flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can coconut milk
Spices and Seasonings
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 tablespoon olive oil
Garnish
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Start by peeling and dicing the sweet potatoes, draining and rinsing the chickpeas, and chopping the onion and garlic.
Sauté the Aromatics
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent.
  2. Add in the minced garlic and continue to sauté for another minute.
Add the Spices
  1. Sprinkle in 1 tablespoon of curry powder and 1 teaspoon of cumin. Stir well for about 30 seconds.
Cook the Sweet Potatoes
  1. Toss in the diced sweet potatoes along with the rinsed chickpeas. Stir everything to coat with the spices for about 2 minutes.
Add Coconut Milk
  1. Pour in the can of coconut milk and stir well. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes until the sweet potatoes are tender.
Season and Serve
  1. Taste the curry and add salt and pepper as needed. Once done, remove from heat and serve warm, garnished with fresh cilantro.
Enjoy
  1. Dish out the curry into bowls and serve alongside steamed rice or your preferred bread.

Notes

For substitutions, if you’re out of coconut milk, try using vegetable broth for a lighter version. You can add spinach or kale toward the end of cooking for more veggies. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.