This sweet potato and chickpea curry is warm, cozy, and so satisfying. It’s creamy without being heavy, and the mix of spices makes your kitchen smell amazing while it cooks. The sweet potato gives it a natural sweetness, and the chickpeas make it filling enough for a full meal. It’s the kind of dish that tastes even better the next day.
Why I Love This Recipe
I first made this curry on a rainy Sunday when I wanted something hearty but didn’t feel like spending hours in the kitchen. It became an instant favorite. The sweetness of the sweet potato pairs perfectly with the earthiness of chickpeas and the warm spice of curry powder. Plus, it’s a one-pot wonder, so clean-up is easy.
- Comforting and filling without feeling heavy
- Naturally dairy-free and gluten-free
- Packed with flavor from pantry spices
- Great for meal prep and leftovers
Servings and Time
Servings: 4
Total Time: 35 minutes
Macros (per serving)
- Calories: 320
- Protein: 9g
- Carbs: 52g
- Fat: 9g
- Fiber: 12g
Why This Recipe Works (Quick Science)
Sweet potatoes release natural starches as they cook, which helps thicken the curry sauce without needing extra thickeners. Chickpeas hold their texture in a simmer, so they don’t get mushy. Coconut milk binds the spices together and gives the curry its creamy body.
Common Mistakes
- Cutting sweet potatoes too large – They’ll take much longer to cook. Aim for ½-inch cubes.
- Adding coconut milk too early – It can separate if boiled hard for too long. Add it after the potatoes are mostly cooked.
- Not seasoning in layers – Salt and spices should be added at different stages for the best flavor.
What to Serve With
- Steamed jasmine or basmati rice
- Warm naan or flatbread
- A crisp cucumber salad
What You’ll Need
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 ½ cups vegetable broth
- 1 tsp salt (more to taste)
- ½ tsp black pepper
- Fresh cilantro for garnish
Pro Tips
- Use full-fat coconut milk for the richest flavor.
- Toast the spices briefly in oil to bring out their aroma.
- Dice sweet potatoes evenly so they cook at the same time.
- Adjust broth amount for a thicker or thinner curry.
Tools Required
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Swap sweet potato for butternut squash.
- Add spinach or kale in the last 5 minutes for extra greens.
- Use red curry paste instead of curry powder for a Thai twist.
Make-Ahead Tips
You can chop all the vegetables and store them in the fridge for up to 2 days before cooking. The curry itself stores well in the fridge for 4 days and freezes for up to 3 months.
Instructions
Step 1 – Sauté Onion, Garlic, and Ginger
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Stir for 3–4 minutes until the onion softens and becomes fragrant.
Step 2 – Add Spices
Sprinkle in 1 ½ tbsp curry powder, 1 tsp ground cumin, ½ tsp ground turmeric, and ½ tsp smoked paprika. Stir for 30 seconds to toast the spices and release their aroma.
Step 3 – Add Sweet Potatoes and Chickpeas
Add 3 cups diced sweet potatoes and 1 can drained chickpeas to the pot. Stir until coated in the spices.
Step 4 – Add Broth and Simmer
Pour in 1 ½ cups vegetable broth, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes until sweet potatoes are just tender.
Step 5 – Add Coconut Milk and Finish Cooking
Stir in 1 can coconut milk. Simmer uncovered for another 5 minutes, letting the sauce thicken slightly. Taste and adjust seasoning.
Step 6 – Serve and Garnish
Ladle curry into bowls and top with fresh cilantro. Serve hot with rice or naan.
Leftovers and Storage
Store cooled curry in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. For longer storage, freeze in portions for up to 3 months.
FAQ
Can I make it spicier? Yes, add red pepper flakes or fresh chili when sautéing the onion.
Can I use dried chickpeas? Yes, but you’ll need to cook them separately first.
Does it freeze well? Absolutely. Just thaw overnight in the fridge before reheating.
Conclusion
This sweet potato and chickpea curry is proof that a quick, simple recipe can still be rich, flavorful, and satisfying. Once you make it, you might find yourself keeping sweet potatoes and chickpeas in your pantry just so you can whip it up anytime. Give it a try and let me know how yours turns out!
