Sweet Potato and Chickpea Curry Recipe

If you’re searching for a cozy, flavor-packed dinner that checks every box for weeknight ease, look no further than this Sweet Potato and Chickpea Curry Recipe. Creamy coconut milk, aromatic spices, and hearty sweet potatoes come together with protein-rich chickpeas for a dish that’s both comforting and vibrant. Whether you serve it over fluffy rice or scoop it up with warm naan, this curry is sure to become a staple in your kitchen. Vegan, gluten-free, and loaded with nutrition, it’s an absolute crowd-pleaser that gets even better the next day!

Ingredients You’ll Need

Gathering the ingredients for this Sweet Potato and Chickpea Curry Recipe is wonderfully simple. Each component brings something special: from bold spices that infuse every bite with warmth, to coconut milk that makes everything lusciously creamy, you’ll love how every ingredient plays its part.

• Coconut oil: Adds richness and a subtle tropical note, perfect for sautéing aromatics.
• Onion: Provides a savory, slightly sweet base that rounds out the curry’s flavors.
• Garlic: Essential for depth and aroma—don’t skip it!
• Fresh ginger: Gives the curry a bright, zesty kick and extra warmth.
• Red curry paste: Packs a punch with layers of chili, lemongrass, and spice—adjust to your preferred heat level.
• Ground cumin: Earthy and aromatic, it grounds the dish and enhances all the flavors.
• Ground turmeric: Adds a golden hue and mild, peppery undertones.
• Paprika: Delivers gentle smokiness and beautiful color.
• Cayenne pepper (optional): A touch of heat for those who like it spicy; use as much or as little as you wish.
• Full-fat coconut milk: Makes the curry ultra-creamy and brings out the best in the spices.
• Vegetable broth: Lightens the sauce and helps meld all the flavors together.
• Sweet potatoes: The star of the dish—naturally sweet, tender, and perfect at soaking up those curry flavors.
• Chickpeas: Add plant-based protein and a lovely, hearty texture.
• Diced tomatoes: Introduce a gentle acidity that balances the richness of the coconut milk.
• Lime juice: A splash of acidity that brightens the whole curry right before serving.
• Salt and pepper: Essential for seasoning—taste and adjust as needed.
• Fresh cilantro: A vibrant garnish that adds color and fresh herb flavor to your finished dish.

How to Make Sweet Potato and Chickpea Curry Recipe

Step 1: Sauté the Aromatics

Start by heating your coconut oil in a large pot over medium heat. Once shimmering, add in the diced onion and cook for about 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent. Next, stir in the garlic and grated ginger, letting them cook another minute until they’re wonderfully fragrant. This aromatic base sets the stage for the curry’s depth of flavor.

Step 2: Bloom the Spices

Add the red curry paste, ground cumin, turmeric, paprika, and cayenne pepper (if using) directly into the pot. Give everything a good stir and let the spices toast for 1 to 2 minutes. This step is where the magic happens—the heat intensifies the spices and releases their essential oils, ensuring your Sweet Potato and Chickpea Curry Recipe is rich and deeply flavorful.

Step 3: Simmer with Liquids and Veggies

Pour in the coconut milk and vegetable broth, then add the sweet potato cubes, chickpeas, and diced tomatoes. Stir well to combine, scraping up any bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 20 to 25 minutes. This is when the sweet potatoes turn tender, the flavors meld, and the curry thickens perfectly.

Step 4: Finish and Season

Once the sweet potatoes are fork-tender and the sauce has reached your preferred thickness, stir in the lime juice. Give the curry a taste, then season with salt and pepper as needed. The lime juice brightens everything and ties all the flavors together beautifully. Now your Sweet Potato and Chickpea Curry Recipe is ready for its grand debut!

Step 5: Garnish and Serve

Ladle the hot curry into bowls and top generously with fresh cilantro. If you like, add a wedge of lime for an extra pop of freshness. This is the moment when your kitchen smells amazing and everyone’s ready to dig in.

How to Serve Sweet Potato and Chickpea Curry Recipe

Garnishes

Fresh cilantro is the go-to for a burst of color and herby freshness, but don’t stop there! Try adding sliced green onions, a sprinkle of toasted coconut, or even a swirl of coconut cream for an extra-special touch. A squeeze of lime right before serving also adds a delightful zing.

Side Dishes

This Sweet Potato and Chickpea Curry Recipe is a natural match for fluffy basmati rice, which soaks up all that luscious sauce. Warm, pillowy naan or flatbread on the side is perfect for scooping up every last bite. For an added dose of veggies, serve with steamed greens or a crisp cucumber salad.

Creative Ways to Present

For a fun twist, serve the curry in roasted sweet potato halves for a gorgeous, edible bowl. Or, spoon it over a bed of quinoa for a protein boost. If you’re entertaining, try ladling the curry into small bowls or mugs for a cozy, shareable appetizer—everyone loves a little bowl of comfort!

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato and Chickpea Curry Recipe is a dream come true! Store any extra curry in an airtight container in the refrigerator for up to four days. The flavors deepen and meld as it sits, so don’t be surprised if it tastes even better the next day.

Freezing

This curry freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. It will keep well for up to three months. For best results, thaw in the refrigerator overnight before reheating.

Reheating

To reheat, simply warm the curry gently on the stovetop over medium-low heat, stirring occasionally until hot. If it’s a bit thick, add a splash of water or coconut milk to loosen it. You can also reheat individual portions in the microwave for a quick, satisfying lunch or dinner.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Absolutely! While sweet potatoes add a wonderful natural sweetness and color, regular potatoes will work just fine. Just keep in mind that the flavor profile will be slightly different, but still delicious.

Is this Sweet Potato and Chickpea Curry Recipe very spicy?

The heat level is totally customizable. The red curry paste gives warmth, and cayenne pepper adds extra spice if you want it. Feel free to leave out the cayenne or use a mild curry paste for a gentler, family-friendly dish.

Can I add other vegetables to this curry?

Definitely! This recipe is super flexible. Try stirring in fresh spinach during the last few minutes of cooking, or toss in bell peppers, peas, or carrots for extra color and nutrition.

What’s the best way to meal prep this curry?

Make a big batch of the Sweet Potato and Chickpea Curry Recipe at the start of the week and portion it into containers for easy lunches or dinners. It travels well and reheats beautifully, making it ideal for meal prep.

Is this curry suitable for kids?

Yes! If you’re serving little ones, simply skip the cayenne pepper and use a mild curry paste. The creamy texture and sweet potatoes are usually a big hit with kids, and you can always add more spice to adult servings at the table.

Final Thoughts

There’s nothing quite like a homemade curry to warm you up and brighten your day, and this Sweet Potato and Chickpea Curry Recipe is truly a winner. I hope you’ll give it a try and make it your own—don’t forget the garnishes and your favorite sides! Happy cooking!

Sweet Potato and Chickpea Curry Recipe

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4.7 from 28 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A flavorful and hearty Sweet Potato and Chickpea Curry that combines aromatic spices with creamy coconut milk for a comforting vegan and gluten-free meal. Perfectly balanced with tender sweet potatoes, protein-packed chickpeas, and a hint of lime, this dish is ideal for a wholesome dinner served over rice or with naan.

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Ingredients

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Base Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated

Spices and Aromatics

• 2 tablespoons red curry paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)

Liquids and Vegetables

• 1 (14 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can diced tomatoes

Finishing Touches

• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

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Instructions

1. Heat the oil and sauté onions: In a large pot over medium heat, warm the coconut oil. Add the diced onion and cook for 3–4 minutes until softened and translucent.
2. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant to build the curry’s aromatic base.
3. Incorporate spices: Add the red curry paste, ground cumin, turmeric, paprika, and optional cayenne pepper. Stir frequently and cook for 1–2 minutes to bloom and release the flavors of the spices.
4. Add liquids and vegetables: Pour in the coconut milk and vegetable broth, then add the cubed sweet potatoes, chickpeas, and diced tomatoes. Stir everything together to combine.
5. Simmer the curry: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, or until the sweet potatoes are tender and the sauce has thickened to your liking.
6. Season and finish: Stir in the lime juice and season with salt and pepper to taste. Remove from heat once everything is well blended and flavorful.
7. Serve and garnish: Ladle the curry into bowls and garnish with fresh cilantro. Optionally, serve with lime wedges on the side for an extra zesty touch.

Notes

• This curry pairs wonderfully with basmati rice or warm naan bread for a complete meal.
• For added nutrition, stir in a handful of fresh spinach during the last few minutes of cooking to wilt it gently into the curry.
• Leftovers keep well for up to 4 days when stored in an airtight container in the refrigerator, and flavors often deepen the next day.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 340
• Sugar: 10g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 0mg