Sweet Potato Chickpea Curry (Printable Version)
A rich, warming curry with sweet potatoes, chickpeas, and aromatic spices in a creamy coconut-tomato sauce.
# The Ingredients You'll Need:
→ Vegetables & Legumes
01 - 2 medium sweet potatoes, peeled and cut into ½-inch cubes
02 - 1 (15 oz / 425 g) can chickpeas, drained and rinsed
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tablespoon freshly grated ginger
06 - 1 (14 oz / 400 g) can diced tomatoes
07 - 1 (14 oz / 400 ml) can full-fat coconut milk
08 - 1 handful fresh spinach or kale (optional)
→ Oils & Liquids
09 - 1 tablespoon coconut oil or vegetable oil
10 - ½ cup water or vegetable broth (as needed)
→ Spices
11 - 1 tablespoon curry powder
12 - 1 teaspoon ground cumin
13 - ½ teaspoon ground turmeric
14 - ½ teaspoon paprika
15 - ¼ teaspoon cayenne pepper (optional)
16 - Salt and pepper, to taste
→ Garnish
17 - Fresh cilantro, chopped
18 - Lime wedges (optional)
# Step-by-Step Instructions:
01 - Heat the coconut oil in a large saucepan over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent.
02 - Stir in the garlic and ginger; cook for 1 minute until fragrant.
03 - Add the curry powder, cumin, turmeric, paprika, and cayenne (if using). Toast the spices for 30 seconds, stirring constantly.
04 - Add the cubed sweet potatoes and chickpeas, stirring to coat with the spices.
05 - Pour in the diced tomatoes and coconut milk. Bring to a simmer.
06 - Cover and cook for 20–25 minutes, stirring occasionally, until the sweet potatoes are tender. Add a splash of water or broth if the curry becomes too thick.
07 - Stir in the spinach or kale (if using) and cook for 2–3 more minutes until wilted. Season with salt and pepper.
08 - Serve hot, garnished with cilantro and lime wedges if desired.
# Additional Tips::
01 -
- Ready in just 40 minutes from start to finish
- Uses pantry staples you likely already have
- Packed with plant protein and fiber
- Incredibly versatile and customizable
- Naturally vegan and gluten free
02 -
- Freezes beautifully for up to 3 months in airtight containers
- Develops even better flavor when made a day ahead
- Contains approximately 11 grams of plant protein per serving
- Can be made in a slow cooker on low for 4 hours
03 -
- Toast whole spices like cumin seeds or coriander before grinding for maximum flavor
- Cook the curry in a wide, heavy bottomed pot rather than a deep one to allow better evaporation and flavor concentration
- Cut sweet potatoes into equal sized pieces to ensure even cooking throughout the dish