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Sweet Potato and Chickpea Curry

A creamy and satisfying curry made with sweet potatoes, chickpeas, and coconut milk, perfect for a quick, budget-friendly meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large sweet potatoes, peeled and cubed
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • 1 whole onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or naan for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Stir in the curry powder and cumin, cooking for another minute to toast the spices.
  5. Add the cubed sweet potatoes and chickpeas, stirring to combine.
  6. Pour in the coconut milk and add salt and pepper to taste. Bring to a simmer.
  7. Reduce heat, cover, and cook for about 20-25 minutes, until the sweet potatoes are tender.
  8. Serve the curry over cooked rice or with warm naan, garnished with fresh cilantro.

Notes

Tips: Chop sweet potatoes in advance for quicker cooking. Add diced chili for spice. Toasted nuts or seeds can add crunch as a topping. Substitute sweet potatoes for butternut squash or pumpkin for different flavors. For a thicker curry, simmer uncovered longer.