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Sweet Potato and Chickpea Curry – Creamy, Hearty, and Plant-Based Comfort Food

If you’re craving a wholesome, cozy meal that’s both nutritious and bursting with flavor, this Sweet Potato and Chickpea Curry is the answer. Packed with tender sweet potatoes, protein-rich chickpeas, and aromatic spices like curry powder, cumin, and turmeric, this dish is comforting yet vibrant. Simmered in creamy coconut milk, it delivers richness and depth while staying plant-based and dairy-free. Serve it with fluffy rice, naan bread, or quinoa for a complete and satisfying meal that’s perfect for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Ingredients Equipment Method Notes

Ingredients
  

Vegetables & Legumes
  • 2 large sweet potatoes peeled and diced
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • Fresh cilantro for garnish
Liquids
  • 1 14 oz can coconut milk
Oils & Spices
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • Salt & black pepper to taste

Equipment

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

Method
 

Step 1: Heat vegetable oil in a large pot over medium heat. Add onion and sauté for 5 minutes until softened.
    Step 2: Stir in garlic and ginger. Cook for 1 minute until fragrant.
      Step 3: Add curry powder, cumin, turmeric, salt, and pepper. Stir to coat vegetables and bloom spices.
        Step 4: Add diced sweet potatoes and chickpeas. Toss well to combine with spices.
          Step 5: Pour in coconut milk and 1 cup water (or broth). Stir well and bring to a gentle simmer.
            Step 6: Cover and cook for 20–25 minutes, stirring occasionally, until sweet potatoes are fork-tender.
              Step 7: Adjust seasoning with extra salt, pepper, or curry powder if desired.
                Step 8: Garnish with fresh cilantro before serving.
                  Step 9: Serve hot with rice, naan, or quinoa.

                    Notes

                    🧊 Storage & Reheating
                    Refrigerator: Store in an airtight container for up to 5 days.
                    Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
                    Reheating: Warm gently on the stovetop or microwave in short bursts. Add a splash of water or broth if thickened.
                    🥄 Variations
                    Leafy Greens: Stir in spinach or kale during the last 5 minutes.
                    Protein Boost: Add tofu or lentils for extra plant protein.
                    Spicy Kick: Add red chili flakes or fresh chopped chili.
                    Milder Version: Reduce curry powder and turmeric for a gentler flavor.
                    Nutty Twist: Add 2 tbsp peanut butter for a creamy, earthy flavor.
                    ❓ 10 FAQs
                    1. Can I use dried chickpeas instead of canned?
                    Yes, soak and cook them ahead before adding.
                    2. Can I make this in a slow cooker?
                    Yes, cook on low for 6 hours or high for 3 hours.
                    3. Can I substitute the sweet potatoes?
                    Yes, try butternut squash or pumpkin.
                    4. Can I make it oil-free?
                    Yes, sauté onions with a splash of broth instead of oil.
                    5. Can I use light coconut milk?
                    Yes, but full-fat gives a richer flavor.
                    6. How do I make it creamier?
                    Blend a portion of the curry and stir back in.
                    7. Is this curry vegan?
                    Yes, it’s naturally vegan and dairy-free.
                    8. What’s the best rice to serve with it?
                    Basmati or jasmine rice works beautifully.
                    9. Can I double the recipe?
                    Yes, it scales well for meal prep or family gatherings.
                    10. Can I add tomatoes?
                    Yes, add a can of diced tomatoes for extra tang.
                    🏁 Conclusion
                    This Sweet Potato and Chickpea Curry is a hearty, creamy, and flavorful plant-based dish that’s as nourishing as it is delicious. With coconut milk, warm spices, and wholesome ingredients, it’s perfect for cozy weeknight dinners or make-ahead lunches. Pair it with rice or naan for the ultimate comfort meal.