Description

A hearty and flavorful Sweet Potato and Chickpea Curry that combines tender sweet potatoes and creamy chickpeas in a rich coconut milk base, spiced with aromatic curry powder, turmeric, and cumin. This vegan and gluten-free dish is perfect for a comforting weeknight meal or lunch packed with nutrients and vibrant flavors.

Ingredients

Scale

Vegetables & Legumes

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

Spices & Seasonings

2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt and pepper to taste

Liquids & Oils

1 can (14 oz) coconut milk
2 tbsp vegetable oil
Additional water (enough to cover vegetables)

Garnish

Fresh cilantro for garnish

Instructions

Heat the oil: Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes, to build a flavorful base.
Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for another minute until fragrant, enhancing the curry’s aroma.
Toast the spices: Add 2 tablespoons of curry powder, 1 teaspoon turmeric, and 1 teaspoon cumin. Toast the spices for 30 seconds, stirring constantly to release their essential oils and deepen the flavor.
Add sweet potatoes and chickpeas: Incorporate the peeled and cubed sweet potatoes along with the drained chickpeas into the pot. Stir well to coat them evenly with the toasted spices.
Add liquids and simmer: Pour in the entire 14-ounce can of coconut milk, then add enough water to just cover the vegetables. Bring the mixture to a boil, reduce heat to low, and simmer gently for 15 to 20 minutes until the sweet potatoes are tender and cooked through.
Season and adjust: Season with salt and freshly ground black pepper to taste. Stir to incorporate the seasoning evenly.
Garnish and serve: Remove from heat and garnish with chopped fresh cilantro. Serve the curry hot alongside rice or flatbread for a satisfying meal.

Notes

For a spicier curry, add a chopped chili pepper along with the garlic and ginger.
You can substitute vegetable oil with coconut oil for added richness.
This curry keeps well in the refrigerator for up to 3 days and tastes even better the next day.
Serve with steamed basmati rice or warm naan bread for a complete meal.
This recipe is naturally vegan, gluten-free, and dairy-free.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Simmering
Cuisine: Indian

Nutrition

Serving Size: 1 cup
Calories: 280 kcal
Sugar: 7 g
Sodium: 320 mg
Fat: 14 g
Saturated Fat: 12 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 7 g
Protein: 7 g
Cholesterol: 0 mg

Keywords: sweet potato curry, chickpea curry, vegan curry, coconut milk curry, gluten-free curry, vegetarian dinner, healthy curry recipe