Chickpea and Sweet Potato Curry (Printable)
Hearty curry combining tender sweet potatoes and chickpeas in creamy spiced coconut sauce, ready in 45 minutes.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 1 can (14 oz) chickpeas, drained and rinsed
08 - 2 cups vegetable broth
09 - 1 cup coconut milk
10 - 2 tablespoons olive oil
→ Spices
11 - 2 teaspoons curry powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon turmeric
15 - 1/4 teaspoon cayenne pepper
16 - Salt and black pepper to taste
→ Garnish
17 - Fresh cilantro, chopped
18 - Lime wedges
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until translucent and fragrant.
02 - Stir in minced garlic, grated ginger, and diced red bell pepper. Cook for 2–3 minutes until softened and aromatic.
03 - Add curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly to release flavors.
04 - Add sweet potato cubes and diced tomatoes. Mix thoroughly to coat vegetables evenly with the spice mixture.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes to begin softening sweet potatoes.
06 - Stir in chickpeas and coconut milk. Return to a gentle simmer, then cook uncovered for 12–15 minutes until sweet potatoes are tender and curry has thickened.
07 - Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh cilantro and lime wedges.
# Expert Suggestions:
01 -
- The coconut milk makes it incredibly creamy without any dairy
- It comes together in under an hour and tastes even better the next day
02 -
- Sweet potato sizes vary wildly, so check for tenderness earlier than you think
- The curry will continue to thicken as it sits, so don't reduce it too much
03 -
- Grate your ginger against the grain so you don't get tough fibers in your curry
- Taste your cayenne before adding because some brands pack way more heat than others