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Sweet Potato and Chickpea Curry

A cozy and flavorful dish featuring tender sweet potatoes and protein-rich chickpeas in a creamy coconut curry sauce, perfect for busy weeknights or family gatherings.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • to garnish Fresh cilantro

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.
  3. Sprinkle in the curry powder and cumin, stirring to coat the onions, garlic, and ginger evenly.
  4. Add the cubed sweet potatoes to the pot and stir to combine.
  5. Pour in the vegetable broth and coconut milk, stirring gently. Bring the mixture to a boil.
  6. Reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
  7. Gently fold in the drained chickpeas, season with salt and pepper to taste, and let it simmer for an additional 5 minutes.
  8. Remove from heat and garnish with fresh cilantro before serving.

Notes

For substitutions, you can use regular potatoes or butternut squash instead of sweet potatoes. The longer you let the curry sit, the better the flavors meld. Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Reheat gently on the stove, adding broth if necessary.