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Sweet Potato & Chickpea Curry – Creamy, Cozy & Naturally Vegan

This Sweet Potato and Chickpea Curry is the ultimate cozy meal: sweet, earthy sweet potatoes and protein-rich chickpeas simmered in a creamy, spiced coconut curry sauce. It’s naturally vegan, gluten-free, and perfect for meal prep or busy weeknights—serve over fluffy rice or with warm naan for a hearty dinner everyone will love! 🍛✨
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🍠 Main Ingredients
  • 1 tbsp coconut or vegetable oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 large sweet potato about 12 oz, peeled & diced
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 14 oz can diced tomatoes
  • 1 14 oz can coconut milk (full-fat or lite)
  • 2 cups vegetable broth
🌶️ Spices
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp smoked paprika optional
  • Salt & black pepper to taste
  • Pinch of cayenne or chili flakes optional for heat
🌿 Optional Garnish
  • Chopped fresh cilantro
  • Lime wedges
  • Toasted coconut flakes

Equipment

  • Large pot or deep skillet
  • Knife & cutting board
  • Measuring cups & spoons
  • Wooden spoon

Method
 

Step 1: Sauté Aromatics
  1. Heat oil in a large pot over medium heat.
  2. Add onion; cook 3–4 minutes until soft.
  3. Stir in garlic and ginger; sauté 1 minute until fragrant.
Step 2: Add Spices & Sweet Potato
  1. Add curry powder, cumin, coriander, turmeric, paprika, salt, and pepper; cook 30 seconds to bloom spices.
  2. Stir in sweet potato cubes.
Step 3: Simmer the Curry
  1. Add chickpeas, diced tomatoes, coconut milk, and vegetable broth.
  2. Bring to a boil, then reduce heat to medium-low.
  3. Simmer uncovered 15–20 minutes, stirring occasionally, until sweet potatoes are tender and sauce thickens.
Step 4: Adjust & Serve
  1. Taste and adjust salt or spices.
  2. Serve hot over rice, quinoa, or with naan.
  3. Garnish with cilantro, lime wedges, or toasted coconut.

Notes

🥄 Variations
Add Greens: Stir in spinach or kale in the last 5 minutes.
Creamier: Add an extra splash of coconut milk.
Extra Protein: Add cubed tofu or tempeh.
Veggie Boost: Add bell peppers, peas, or carrots.
🧊 Storage & Reheating
Fridge: Store in airtight container up to 5 days.
Reheat: Microwave or simmer on the stove until hot.
Freezer: Freeze in portions up to 3 months; thaw overnight.
❓ 10 FAQs
Can I use white potatoes instead?
Yes—any potato will work.
Is it spicy?
Mild as written—add cayenne for heat.
Can I use light coconut milk?
Yes—sauce will be slightly thinner.
How do I thicken the sauce?
Simmer uncovered longer or mash some sweet potatoes.
Is it kid-friendly?
Definitely—just skip extra chili.
What protein content?
~12g per serving from chickpeas.
Can I make it in advance?
Yes—flavors get even better with time.
How to make it oil-free?
Sauté onions with broth instead of oil.
What rice goes best?
Jasmine, basmati, or brown rice.
Can I make it in a slow cooker?
Yes—combine all ingredients and cook on low 6–8 hours.
🏁 Conclusion
This Sweet Potato and Chickpea Curry is creamy, hearty, and bursting with cozy flavor—perfect for easy weeknight dinners or meal prepping a comforting, nourishing meal! 🍠🥣