Sweet Potato and Chickpea Curry

Why You’ll Love This Recipe

This sweet potato and chickpea curry is the perfect combination of comforting and nutritious. The natural sweetness of the sweet potatoes pairs beautifully with the creamy coconut milk and the savory, warm spices. The chickpeas add a hearty texture that balances out the dish, making it a satisfying meal. It’s an easy-to-make, one-pot dish that’s perfect for busy weeknights or a cozy weekend dinner. Plus, it’s vegan, gluten-free, and packed with wholesome ingredients, making it a great choice for a variety of dietary preferences.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp vegetable oil
• Fresh cilantro for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until it becomes soft and translucent. Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
2. Add the spices: Stir in the curry powder, turmeric, cumin, salt, and pepper. Cook for about 1 minute, allowing the spices to bloom and become fragrant.
3. Cook the sweet potatoes: Add the cubed sweet potatoes to the pot and stir to coat them in the spices. Cook for 3-4 minutes, allowing the sweet potatoes to absorb some of the flavor.
4. Simmer the curry: Pour in the coconut milk and add the drained chickpeas. Stir to combine. Bring the mixture to a simmer, then cover the pot and cook for about 20-25 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
5. Finish and serve: Once the curry is done, taste and adjust the seasoning with more salt and pepper if needed. Garnish with fresh cilantro before serving. Serve the curry hot with rice, naan, or enjoy it on its own.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes

Variations

• Add greens: Stir in spinach, kale, or Swiss chard towards the end of cooking for added nutrients and a burst of color.
• Make it spicy: Add a chopped chili pepper or a pinch of red pepper flakes to the curry for an extra kick of heat.
• Protein boost: For additional protein, consider adding tofu, tempeh, or even cooked chicken if you prefer a non-vegan version.
• Roasted sweet potatoes: For a different flavor profile, you can roast the sweet potatoes separately and add them to the curry at the end for a caramelized touch.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the curry in a pot over medium heat, adding a splash of water or coconut milk to loosen it if needed. You can also microwave it in a microwave-safe container.

FAQs

1. Can I use frozen sweet potatoes for this recipe?

While fresh sweet potatoes work best for this curry, you can use frozen sweet potatoes if they are available. Just make sure they are thawed and well-drained before adding them to the curry.

2. Can I use a different type of bean instead of chickpeas?

Yes, you can substitute chickpeas with other beans, such as black beans, kidney beans, or white beans, for a different flavor and texture.

3. How do I make this curry spicier?

If you like more heat, add fresh chopped chili peppers, a dash of cayenne pepper, or extra red pepper flakes when cooking the onions and garlic.

4. Can I add other vegetables to the curry?

Absolutely! You can add vegetables like cauliflower, bell peppers, peas, or carrots to the curry for extra flavor and nutrition.

5. Can I use light coconut milk?

Yes, you can use light coconut milk for a lower-fat version of the curry, although the sauce may be a bit less creamy.

6. Can I use pre-cooked sweet potatoes?

You can use pre-cooked sweet potatoes, but they will not need to cook as long in the curry. Simply add them towards the end to warm them through.

7. Can I make this curry ahead of time?

Yes, this curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will even develop more as it sits.

8. Can I freeze this curry?

Yes, you can freeze this curry. Let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 2 months. Reheat thoroughly when ready to eat.

9. Can I make this curry without coconut milk?

Yes, if you’re not a fan of coconut milk, you can substitute it with vegetable broth and a splash of almond milk or cashew cream for a creamy texture.

10. Can I add more spices to this recipe?

Certainly! You can add spices like garam masala, cardamom, or cinnamon for extra warmth and depth in the curry. Adjust the seasoning to your taste.

Conclusion

This sweet potato and chickpea curry is a wholesome, comforting dish that delivers big on flavor with minimal effort. Packed with nutritious ingredients like sweet potatoes, chickpeas, and coconut milk, it’s perfect for a cozy dinner that will leave you feeling satisfied. With the combination of aromatic spices and creamy sauce, this curry is a great choice for both weeknight dinners and meal prep. Serve it with rice or naan for a complete meal, and enjoy the warmth and deliciousness in every bite.

Print