Chickpea And Sweet Potato Curry – Cozy, Flavorful, And Weeknight-Friendly
This chickpea and sweet potato curry is the kind of comforting dish you’ll want on repeat. It’s rich, creamy, and lightly spiced, with tender chunks of sweet potato and hearty chickpeas in a tomato-coconut base. It comes together with everyday ingredients, and the method is straightforward enough for a busy weeknight.
The flavors are warm and balanced, and the leftovers taste even better the next day. If you’re looking for a reliable, satisfying plant-based meal, this one delivers.
Ingredients
Method
- Warm the pot: Heat the oil in a large pot or deep skillet over medium heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes.
- Add aromatics: Stir in the garlic and ginger. Cook for 1 minute, until fragrant. If the pan looks dry, add another splash of oil to prevent sticking.
- Bloom the spices: Add curry powder, garam masala, cumin, and red pepper flakes if using. Stir for 30–45 seconds to release the spices’ oils. Don’t let them burn.
- Build the sauce: Add the sweet potatoes, crushed tomatoes, coconut milk, and vegetable broth. Stir well, scraping up any browned bits from the bottom.
- Simmer: Bring to a gentle simmer. Reduce heat to medium-low, cover partially, and cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are almost tender.
- Add chickpeas: Stir in the chickpeas and 1 teaspoon salt. Continue simmering uncovered for 5–8 minutes, until the sweet potatoes are fully tender and the sauce is creamy and slightly thickened.
- Finish: Taste and adjust seasoning with more salt and black pepper. Stir in the lime juice for brightness. If you prefer a looser sauce, splash in a bit more broth.
- Serve: Spoon over rice or serve with naan. Top with chopped cilantro and, if you like, an extra squeeze of lime.
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Why This Recipe Works
This curry leans on pantry staples and a few key techniques to build big flavor without fuss.
- Layered aromatics: Sautéed onion, garlic, and fresh ginger create a savory, fragrant base that carries the entire dish.
- Balanced spices: Curry powder and garam masala add warmth and depth without overpowering the natural sweetness of the sweet potato.
- Creamy body: Full-fat coconut milk makes the sauce silky and comforting, while crushed tomatoes add brightness and acidity.
- Hearty texture: Chickpeas provide protein and a pleasant bite, complementing the soft, creamy sweet potato.
- Simple technique: One pot, minimal stirring, and a short simmer—that’s it.
Shopping List
- 2 tablespoons neutral oil (such as avocado or canola)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (mild or medium)
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes or cayenne (optional, to taste)
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 can (14–15 oz) crushed or diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth (or water)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lime juice (or to taste)
- Fresh cilantro, chopped (for garnish)
- Cooked rice or warm naan, for serving
How To Make It
- Warm the pot: Heat the oil in a large pot or deep skillet over medium heat. Add the onion and a pinch of salt.
Cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes.
- Add aromatics: Stir in the garlic and ginger. Cook for 1 minute, until fragrant. If the pan looks dry, add another splash of oil to prevent sticking.
- Bloom the spices: Add curry powder, garam masala, cumin, and red pepper flakes if using.
Stir for 30–45 seconds to release the spices’ oils. Don’t let them burn.
- Build the sauce: Add the sweet potatoes, crushed tomatoes, coconut milk, and vegetable broth. Stir well, scraping up any browned bits from the bottom.
- Simmer: Bring to a gentle simmer. Reduce heat to medium-low, cover partially, and cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are almost tender.
- Add chickpeas: Stir in the chickpeas and 1 teaspoon salt.
Continue simmering uncovered for 5–8 minutes, until the sweet potatoes are fully tender and the sauce is creamy and slightly thickened.
- Finish: Taste and adjust seasoning with more salt and black pepper. Stir in the lime juice for brightness. If you prefer a looser sauce, splash in a bit more broth.
- Serve: Spoon over rice or serve with naan.
Top with chopped cilantro and, if you like, an extra squeeze of lime.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen over time.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stove over medium-low heat, adding a splash of water or broth to loosen the sauce.
Microwave in short bursts, stirring between intervals.
- Make-ahead tip: You can cook the base (through step 5) a day ahead. Add chickpeas and finish the next day for the freshest texture.
Why This Is Good For You
- Fiber-rich: Chickpeas and sweet potatoes provide fiber that supports digestion and steady energy.
- Vitamins and minerals: Sweet potatoes are loaded with vitamin A and potassium; tomatoes add vitamin C and antioxidants.
- Plant-based protein: Chickpeas offer satisfying protein without heaviness.
- Healthy fats: Coconut milk contributes fats that make the meal satisfying and help absorb fat-soluble vitamins.
- Balanced meal: Pairing the curry with brown rice adds whole grains for a complete, filling plate.
What Not To Do
- Don’t rush the aromatics: Undercooked onions make the curry taste sharp. Let them soften and sweeten.
- Don’t skip blooming the spices: Adding spices directly to liquid dulls their flavor.
Briefly toasting them in oil amplifies aroma.
- Don’t overcook the sweet potatoes: They should be tender but hold their shape. Mushy cubes make the texture flat.
- Don’t forget acidity: A squeeze of lime at the end brightens and balances the richness.
- Don’t overload with heat: Add cayenne gradually. You can always add more spice, but you can’t remove it.
Recipe Variations
- Spinach boost: Stir in 3–4 cups of baby spinach in the last 2 minutes until wilted for extra greens.
- Tomato-forward: Use an extra half can of tomatoes and reduce broth for a tangier, thicker sauce.
- Extra creamy: Add 2 tablespoons cashew butter or a splash of coconut cream at the end.
- Different legumes: Swap chickpeas for cooked lentils or white beans for a softer texture.
- Roasted sweet potatoes: Roast the cubes at 425°F (220°C) for 20–25 minutes and fold in at the end for deeper caramelized flavor.
- Protein add-ins: For a non-vegan option, add cooked shredded chicken or sautéed shrimp in the last few minutes.
- Herb twist: Try fresh basil or mint alongside cilantro for a brighter finish.
- Low-heat version: Use mild curry powder and skip cayenne; finish with extra lime and cilantro for flavor without spice.
FAQ
Can I use light coconut milk?
Yes, but the sauce will be less rich and slightly thinner.
If using light coconut milk, reduce the broth by 1/4 cup or simmer a bit longer to thicken.
Do I have to peel the sweet potatoes?
No. The skin is edible and holds nutrients. If you like a rustic texture, scrub them well and leave the skin on.
Peel for a smoother, creamier feel.
What can I use instead of garam masala?
If you don’t have garam masala, use an extra 1/2 teaspoon cumin plus a pinch of cinnamon and coriander. It won’t be exact, but it will still taste great.
How can I make it spicier?
Add more cayenne to the spice bloom, or stir in chopped fresh chili with the aromatics. You can also finish with chili oil or sliced jalapeño at the table.
Can I make this in a slow cooker?
Yes.
Sauté the onion, garlic, ginger, and spices on the stove first, then transfer everything except the lime and cilantro to the slow cooker. Cook on Low for 5–6 hours or High for 2.5–3 hours, add chickpeas in the last hour, and finish with lime and cilantro.
What should I serve it with?
Steamed basmati or jasmine rice is classic. Warm naan or flatbread is great for scooping.
Add a crunchy cucumber salad on the side to balance the richness.
Can I prep this ahead for meal prep?
Absolutely. Portion into containers with rice, chill, and refrigerate up to 4 days. It reheats well and keeps its texture.
How do I thicken the curry if it’s too thin?
Simmer uncovered for a few minutes to reduce, or mash a few sweet potato cubes into the sauce.
You can also stir in 1–2 teaspoons of tomato paste.
Final Thoughts
This chickpea and sweet potato curry is unfussy, nourishing, and full of cozy flavor. It leans on simple ingredients and smart technique to make a pot of food that feels special without extra work. Keep it as written for a reliable crowd-pleaser, or tweak it with your favorite greens and spices.
Either way, you’ll end up with a comforting, satisfying meal you’ll want to make again and again.
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