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Chickpea And Sweet Potato Curry - Cozy, Flavorful, And Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Build the sauce: Add the sweet potatoes, crushed tomatoes, coconut milk, and vegetable broth. Stir well, scraping up any browned bits from the bottom.
  5. 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.
  6. 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.
  7. 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.
  8. Serve: Spoon over rice or serve with naan. Top with chopped cilantro and, if you like, an extra squeeze of lime.