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Sweet Potato and Chickpea Curry

A comforting and flavorful curry made with sweet potatoes, chickpeas, and coconut milk, perfect for quick weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 can coconut milk (14–15 oz)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 inch piece fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • to taste salt and pepper
  • 2 tablespoons vegetable oil Can substitute with coconut oil for extra aroma.
  • for garnish Fresh cilantro

Method
 

Preparation
  1. Heat a large pot over medium heat and pour in the vegetable oil.
  2. Add the chopped onion and sauté, stirring occasionally, until translucent — about 5–7 minutes.
  3. Stir in the minced garlic and grated ginger. Cook for 30–45 seconds until aromatic.
  4. Add the curry powder, ground cumin, and turmeric. Toast the spices for about a minute while stirring.
  5. Add the diced sweet potatoes and drained chickpeas. Toss to coat them in the spiced mixture.
  6. Pour in the coconut milk and stir. Bring to a gentle simmer, adding water or vegetable broth if needed.
  7. Cover the pot and simmer for 15–20 minutes, stirring once or twice, until the sweet potatoes are fork-tender.
  8. Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped cilantro.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge, or freeze portions for up to 3 months. Reheat with a splash of water if the sauce thickens.