Sweet Potato and Chickpea Curry – Creamy, Hearty & Full of Flavor

🎉 Introduction

There’s nothing quite like a bowl of curry to warm you from the inside out. This Sweet Potato and Chickpea Curry is one of those recipes that checks all the boxes: it’s wholesome, comforting, packed with plant-based protein, and brimming with flavor.

The sweetness of the sweet potatoes balances beautifully with the earthy chickpeas and rich coconut milk, while garlic, ginger, and curry spices infuse the sauce with irresistible warmth. It’s a simple one-pot recipe that feels indulgent while being incredibly nourishing.

Whether you’re looking for a quick weeknight dinner, a meal-prep option, or a vegan-friendly dish to share with friends and family, this curry will become a staple in your kitchen.

🧰 Equipment Needed

To make this curry, you’ll need:

• Large pot or Dutch oven
• Wooden spoon or spatula
• Cutting board & sharp knife
• Can opener
• Measuring cups & spoons

Optional:

• Immersion blender (if you want a creamier texture)

🛒 Ingredients

For 4–6 servings:

Base:

• 2 tbsp vegetable oil
• 1 onion (chopped)
• 3 garlic cloves (minced)
• 1 tbsp fresh ginger (grated)

Spices:

• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• Salt & pepper, to taste

Vegetables & Protein:

• 2 large sweet potatoes (peeled & cubed)
• 1 can (15 oz) chickpeas (drained & rinsed)

Liquid:

• 1 can (14 oz) coconut milk
• 1 ½ cups water or vegetable broth

Finishing Touches:

• Fresh cilantro (chopped, for garnish)

👩‍🍳 Directions

Step 1: Sauté the Aromatics

1. Heat oil in a large pot over medium heat.
2. Add chopped onion and cook for 5 minutes until softened.
3. Stir in garlic and ginger, cooking another 1–2 minutes until fragrant.

Step 2: Add Spices

1. Stir in curry powder, turmeric, and cumin.
2. Toast spices for 1 minute to release flavor.

Step 3: Simmer the Curry

1. Add cubed sweet potatoes, chickpeas, coconut milk, and broth/water.
2. Season with salt and pepper.
3. Stir well, bring to a boil, then reduce heat to simmer.
4. Cover and cook for 20–25 minutes, until sweet potatoes are fork-tender.

Step 4: Adjust Consistency

• If curry is too thick, add a splash of broth.
• For a creamier curry, mash a few sweet potato cubes into the sauce or blend half the mixture.

Step 5: Serve

• Ladle curry into bowls, garnish with fresh cilantro, and serve hot with rice, quinoa, or naan bread.

🍽️ Servings & Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

🧊 Storage & Reheating

• Refrigeration: Store in airtight containers for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm gently on the stovetop, adding a splash of broth if needed.

🥄 Variations

• Extra Veggies: Add spinach, kale, or zucchini in the last 5 minutes.
• Spicy Kick: Stir in chili flakes or fresh red chilies.
• Protein Boost: Add lentils, tofu, or tempeh.
• Creamier Option: Stir in 2 tbsp cashew butter for richness.
• Light Version: Use light coconut milk to reduce calories.

❓ 10 FAQs

1. Can I use canned sweet potatoes?
Fresh is best, but canned works in a pinch—just shorten cooking time.

2. Can I make this curry in an Instant Pot?
Yes, pressure cook for 8 minutes, then quick release.

3. Do I need to peel sweet potatoes?
Peeling gives a smoother texture, but leaving skins on adds fiber.

4. Can I use dried chickpeas?
Yes, cook them in advance—about 1 ½ cups cooked equals 1 can.

5. Can I make it less spicy?
Use mild curry powder and skip chili flakes.

6. What pairs best with this curry?
Rice, quinoa, or naan bread.

7. Can I substitute pumpkin for sweet potato?
Yes, pumpkin or butternut squash both work well.

8. Is this recipe vegan?
Yes, it’s naturally vegan and dairy-free.

9. How do I thicken the curry more?
Mash some sweet potatoes or let it simmer uncovered longer.

10. Can I meal-prep this recipe?
Absolutely! It reheats beautifully for lunches and dinners.

🏁 Conclusion

This Sweet Potato and Chickpea Curry is the kind of dish that’s not only easy and delicious but also nourishing and versatile. With its creamy coconut base, hearty sweet potatoes, and warming spices, it’s the perfect plant-based meal to enjoy all year round.

Serve it with rice, naan, or simply on its own for a cozy, flavor-packed dinner.

Adam

Sweet Potato and Chickpea Curry – Creamy, Hearty & Full of Flavor

There’s nothing quite like a bowl of curry to warm you from the inside out. This Sweet Potato and Chickpea Curry is one of those recipes that checks all the boxes: it’s wholesome, comforting, packed with plant-based protein, and brimming with flavor. The sweetness of the sweet potatoes balances beautifully with the earthy chickpeas and rich coconut milk, while garlic, ginger, and curry spices infuse the sauce with irresistible warmth. It’s a simple one-pot recipe that feels indulgent while being incredibly nourishing. Whether you’re looking for a quick weeknight dinner, a meal-prep option, or a vegan-friendly dish to share with friends and family, this curry will become a staple in your kitchen.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

For 4–6 servings:

Base:

• 2 tbsp vegetable oil
• 1 onion chopped
• 3 garlic cloves minced
• 1 tbsp fresh ginger grated

Spices:

• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• Salt & pepper to taste

Vegetables & Protein:

• 2 large sweet potatoes peeled & cubed
• 1 can 15 oz chickpeas (drained & rinsed)

Liquid:

• 1 can 14 oz coconut milk
• 1 ½ cups water or vegetable broth

Finishing Touches:

• Fresh cilantro chopped, for garnish

Equipment

• To make this curry, you’ll need:
• Large pot or Dutch oven
• Wooden spoon or spatula
• Cutting board & sharp knife
• Can opener
• Measuring cups & spoons
• Optional:
• Immersion blender (if you want a creamier texture)

Method

 

Step 1: Sauté the Aromatics

1. Heat oil in a large pot over medium heat.
2. Add chopped onion and cook for 5 minutes until softened.
3. Stir in garlic and ginger, cooking another 1–2 minutes until fragrant.

Step 2: Add Spices

1. Stir in curry powder, turmeric, and cumin.
2. Toast spices for 1 minute to release flavor.

Step 3: Simmer the Curry

1. Add cubed sweet potatoes, chickpeas, coconut milk, and broth/water.
2. Season with salt and pepper.
3. Stir well, bring to a boil, then reduce heat to simmer.
4. Cover and cook for 20–25 minutes, until sweet potatoes are fork-tender.

Step 4: Adjust Consistency

1. If curry is too thick, add a splash of broth.
2. For a creamier curry, mash a few sweet potato cubes into the sauce or blend half the mixture.

Step 5: Serve

1. Ladle curry into bowls, garnish with fresh cilantro, and serve hot with rice, quinoa, or naan bread.

Notes

🧊 Storage & Reheating

Refrigeration: Store in airtight containers for up to 4 days.

Freezing: Freeze for up to 2 months. Thaw overnight before reheating.

Reheating: Warm gently on the stovetop, adding a splash of broth if needed.

🥄 Variations

Extra Veggies: Add spinach, kale, or zucchini in the last 5 minutes.

Spicy Kick: Stir in chili flakes or fresh red chilies.

Protein Boost: Add lentils, tofu, or tempeh.

Creamier Option: Stir in 2 tbsp cashew butter for richness.

Light Version: Use light coconut milk to reduce calories.

❓ 10 FAQs

1. Can I use canned sweet potatoes?
Fresh is best, but canned works in a pinch—just shorten cooking time.

2. Can I make this curry in an Instant Pot?
Yes, pressure cook for 8 minutes, then quick release.

3. Do I need to peel sweet potatoes?
Peeling gives a smoother texture, but leaving skins on adds fiber.

4. Can I use dried chickpeas?
Yes, cook them in advance—about 1 ½ cups cooked equals 1 can.

5. Can I make it less spicy?
Use mild curry powder and skip chili flakes.

6. What pairs best with this curry?
Rice, quinoa, or naan bread.

7. Can I substitute pumpkin for sweet potato?
Yes, pumpkin or butternut squash both work well.

8. Is this recipe vegan?
Yes, it’s naturally vegan and dairy-free.

9. How do I thicken the curry more?
Mash some sweet potatoes or let it simmer uncovered longer.

10. Can I meal-prep this recipe?
Absolutely! It reheats beautifully for lunches and dinners.

🏁 Conclusion

This Sweet Potato and Chickpea Curry is the kind of dish that’s not only easy and delicious but also nourishing and versatile. With its creamy coconut base, hearty sweet potatoes, and warming spices, it’s the perfect plant-based meal to enjoy all year round.

Serve it with rice, naan, or simply on its own for a cozy, flavor-packed dinner.