This Sweet Potato Chickpea Curry is creamy, golden, and packed with tender chickpeas and soft sweet potato cubes that soak up every bit of that rich coconut milk sauce. I first made this on a chilly Tuesday night when I needed something warming and filling but didn't want to spend an hour in the kitchen. The whole thing comes together in about 45 minutes, and the smell of garam masala and ginger filling your kitchen? Pure comfort.
If you love cozy plant-based meals, you'll also want to try my Creamy Ranch Chicken for another easy weeknight win, or if you're craving something hearty and warming, my White Bean and Bacon Soup is a total favorite.
Why This Sweet Potato Chickpea Curry Will Become Your New Favorite
This Sweet Potato Chickpea Curry is the kind of recipe that makes weeknight dinners feel special without any fuss. It's completely plant-based, so it works for vegan and vegetarian diets, and it's naturally gluten-free too. The coconut milk makes it rich and creamy, while the sweet potatoes add a touch of sweetness that balances perfectly with the warm spices.
You don't need any fancy ingredients or techniques. Just one pot, some basic pantry spices, and about 45 minutes from start to finish. It's hearty enough to feel like comfort food but light enough that you won't feel weighed down. Plus, it reheats beautifully, so leftovers are actually exciting.
Jump to:
- Why This Sweet Potato Chickpea Curry Will Become Your New Favorite
- Sweet Potato Chickpea Curry Ingredients
- How to Make Sweet Potato Chickpea Curry
- Smart Swaps and Substitutions
- Equipement For Sweet Potato Chickpea Curry
- How to Store and Reheat
- Serving Ideas
- Expert Tips
- FAQ
- Related
- Pairing
- Sweet Potato Chickpea Curry
Sweet Potato Chickpea Curry Ingredients
Here's a simple lineup of ingredients that come together to create this flavorful, healthy Sweet Potato Chickpea Curry.
See Recipe Card Below This Post For Ingredient Quantities
- Avocado oil: Adds a neutral richness and helps the aromatics bloom without burning. You can swap in olive oil if that's what you have.
- Yellow onion: Forms the flavor base and adds natural sweetness as it softens.
- Garlic: Brings a sharp, savory depth that balances the sweetness of the potatoes.
- Fresh ginger: Adds warmth and a subtle spice that makes the whole dish feel vibrant and fresh.
- Garam masala: A warm spice blend that gives this curry its signature depth and fragrance. It's the heart of the flavor.
- Curry powder: Adds earthy, complex spice notes and a beautiful golden color.
- Ground cumin: Brings a toasty, nutty flavor that rounds out the spice blend.
- Diced tomatoes: Breaks down into a rich, slightly tangy base that ties everything together.
- Cooked chickpeas: Add protein, texture, and heartiness. They soak up all the flavors beautifully.
- Coconut milk: Creates that creamy, luscious sauce that makes this curry so comforting.
- Sweet potato: Adds natural sweetness, a pop of color, and a soft, tender texture.
- Sea salt: Enhances all the flavors and balances the sweetness.
- Fresh black pepper: Adds a gentle heat and brightness.
- Fresh lime juice: Optional, but it adds a bright, tangy finish that lifts the whole dish.
- Fresh cilantro: For garnish. It adds a fresh, herby brightness.
- Cooked brown rice and/or vegan naan: For serving. Rice soaks up the sauce, and naan is perfect for scooping.
How to Make Sweet Potato Chickpea Curry
This Sweet Potato Chickpea Curry comes together in one pot and couldn't be easier. Here's how to do it.
Heat the oil: Heat the avocado oil in a large skillet or pot over medium heat until it shimmers slightly.
Sauté aromatics: Add the diced onion, minced garlic, and fresh ginger. Sauté, stirring frequently, for about 4 minutes until the onions turn translucent and the kitchen smells amazing.
Toast the spices: Add the garam masala, curry powder, and cumin to the pot. Let the spices toast with the aromatics for 30 seconds before stirring. This step releases their oils and deepens the flavor.
Cook the tomatoes: Stir in the diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes have softened and started to lose their shape.
Add the main ingredients: Stir in the cooked chickpeas, coconut milk, cubed sweet potato, sea salt, and black pepper. Mix everything well and bring the curry to a gentle simmer.
Simmer until tender: Let the curry cook for 20 to 25 minutes, or until the sweet potatoes are fork-tender and the sauce has thickened slightly.
Finish and adjust: Stir in the fresh lime juice if you're using it, and taste. Add more salt and pepper if needed.
Serve: Ladle the curry into bowls over brown rice or alongside warm vegan naan. Garnish with fresh cilantro and enjoy.
Smart Swaps and Substitutions
This Sweet Potato Chickpea Curry is pretty flexible, so feel free to make it work with what you have.
Oil: Swap the avocado oil for olive oil, coconut oil, or any neutral cooking oil.
Tomatoes: Fresh diced tomatoes work great if you don't have canned. You can also use crushed tomatoes for a smoother sauce.
Chickpeas: Try white beans, black beans, or even cubed tofu for a different protein.
Sweet potato: Butternut squash or regular potatoes work well too. Just adjust the cooking time if needed.
Coconut milk: For a lighter version, use half coconut milk and half vegetable broth. The curry won't be quite as creamy, but it'll still taste delicious.
Spices: If you don't have garam masala, you can use extra curry powder and a pinch of cinnamon.
Equipement For Sweet Potato Chickpea Curry
You don't need much to make this Sweet Potato Chickpea Curry.
- Large skillet or pot
- Knife and chopping board
- Can opener
- Stirring spoon
- Measuring spoons
- Ladle (optional for serving)
How to Store and Reheat
This Sweet Potato Chickpea Curry keeps beautifully, which makes it perfect for meal prep.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. The flavors actually get better as they sit.
Freezer: Let the curry cool completely, then freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm it gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave it in 1-minute intervals, stirring in between. Add a splash of water or coconut milk if it's thickened up too much.
Serving Ideas
This Sweet Potato Chickpea Curry is delicious on its own, but here are a few ways to make it even better.
Serve it over fluffy brown rice or basmati rice to soak up all that creamy sauce. Warm vegan naan or pita bread on the side is perfect for scooping. Add a dollop of coconut yogurt on top for extra creaminess and a cool contrast to the spices. Sprinkle with extra fresh cilantro, a squeeze of lime, or even some toasted cashews for crunch.
If you're feeding a crowd, pair it with a simple cucumber salad or roasted veggies on the side.
Expert Tips
Don't skip toasting the spices. Letting them sit in the hot oil for 30 seconds before stirring makes a huge difference in flavor.
Cut your sweet potatoes evenly. Aim for ½-inch cubes so they cook at the same rate and get tender without falling apart.
Use full-fat coconut milk. It makes the Sweet Potato Chickpea Curry richer and creamier. Light coconut milk works in a pinch, but the texture won't be quite as luscious.
Taste and adjust at the end. Every batch is a little different, so always taste before serving and add more salt, pepper, or lime juice if needed.
Let it simmer gently. A rolling boil can break down the sweet potatoes too much. Keep it at a low, steady simmer for the best texture.
FAQ
How do you make chickpea curry with sweet potatoes?
Start by sautéing onion, garlic, and ginger in oil until fragrant. Toast your spices, then add tomatoes and let them break down. Stir in chickpeas, coconut milk, and cubed sweet potatoes, then simmer until the potatoes are tender. It's really that simple, and the flavors build beautifully as it cooks.
Can I freeze sweet potato chickpea curry?
Yes! This curry freezes really well. Let it cool completely, then portion it into airtight containers or freezer bags. It'll keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. The texture holds up great.
What can I serve with sweet potato curry?
Brown rice, basmati rice, or quinoa are perfect for soaking up the sauce. Warm naan, pita, or roti on the side makes it feel like a complete meal. You can also add a simple side salad or roasted veggies if you want more greens on the plate.
Is sweet potato curry healthy?
Absolutely. This curry is packed with fiber, plant-based protein, and vitamins, especially from the sweet potatoes and chickpeas. It's naturally vegan, gluten-free, and made with wholesome ingredients. The coconut milk adds healthy fats, and you're getting a good balance of carbs, protein, and nutrients in every bowl.
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Pairing
These are my favorite dishes to serve with Sweet Potato Chickpea Curry
Sweet Potato Chickpea Curry
Ingredients
- 1 tablespoon avocado oil or extra virgin olive oil
- 1 small yellow onion diced adds base flavor
- 3 cloves garlic minced adds depth and aroma
- 1 ½ tablespoon fresh ginger minced (about 1-inch piece adds a zesty kick)
- 1 tablespoon garam masala Indian spice blend
- 2 teaspoon curry powder adds flavor base
- 1 teaspoon ground cumin adds warmth
- 1 14 oz can diced tomatoes or 3 fresh tomatoes diced adds acidity
- 3 ½ cups cooked chickpeas from 2 14 oz cans drained and rinsed
- 1 14 oz can coconut milk adds creaminess and richness
- 1 medium sweet potato peeled and cubed about ½-inch pieces softens to a melt-in-your-mouth texture
- 2 teaspoon sea salt plus more to taste
- 1 teaspoon black pepper adds heat and flavor
- 2 tablespoon fresh lime juice optional for added brightness
- ¼ cup fresh cilantro chopped for garnish
- Cooked brown rice for serving optional
- Vegan naan for serving optional
Instructions
- Heat the oil in a large skillet or pot over medium heat.
- Once the oil is hot, add the onion, garlic, and ginger. Sauté, stirring frequently, for about 4 minutes until the onions are translucent.
- Add the garam masala, curry powder, and cumin to the pot. Let the spices toast with the aromatics for 30 seconds before stirring.
- Add the diced tomatoes and stir. Cook for 5 minutes until the tomatoes soften and lose their shape.
- Add the chickpeas, coconut milk, sweet potato, salt, and pepper. Stir well and bring the curry to a simmer.
- Cook for 20-25 minutes, or until the sweet potatoes are tender. Stir occasionally.
- Add lime juice (if using) and adjust seasoning with salt and pepper.
- Serve the curry hot with brown rice or vegan naan, and garnish with cilantro.
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