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Bowl of Sweet Potato and Chickpea Curry garnished with fresh herbs

Sweet Potato and Chickpea Curry

A comforting and flavorful curry with sweet potatoes and chickpeas in a creamy coconut sauce, perfect for cool evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced Choose firm, unblemished roots.
  • 1 can chickpeas, drained and rinsed Canned for quick preparation.
  • 1 can coconut milk (full fat for creamier curry) Full-fat gives richness.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Cilantro for garnish
  • 1-2 tablespoons Olive oil For sautéing.

Method
 

Preparation
  1. In a large pot or pan, heat olive oil over medium heat.
  2. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
  3. Stir in the curry powder and cumin, and cook for another minute.
  4. Add the diced sweet potatoes and chickpeas, mixing well.
  5. Pour in the coconut milk and bring to a simmer.
  6. Cover and cook for about 20–25 minutes, or until the sweet potatoes are tender.
  7. Season with salt and pepper to taste.
  8. Serve warm, garnished with cilantro.

Notes

To make saucier, blend half the curry; for a thicker texture, mash a few sweet potato chunks. Can be served over rice, quinoa, or with naan.