Sweet Potato and Chickpea Curry

Sweet potato and chickpea curry is a warm, nourishing dish that’s full of bold flavor and comforting texture. I love how the sweet potatoes melt into a rich, spiced coconut-based sauce, while the chickpeas add heartiness and protein. It’s cozy, satisfying, and comes together in one pot—perfect for a weeknight dinner or meal prep for the week.

Why You’ll Love This Recipe

I love how simple and wholesome this curry is. It’s naturally vegan, gluten-free, and packed with plant-based goodness. The spices bring warmth and depth without being overwhelming, and the combination of sweet and savory makes it a crowd-pleaser. It’s also super flexible—I can serve it over rice, quinoa, or even scoop it up with naan. Whether I’m cooking for myself or feeding a group, this dish always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes (peeled and cubed)

• Cooked or canned chickpeas (rinsed and drained)

• Onion (chopped)

• Garlic (minced)

• Fresh ginger (grated)

• Coconut milk (full-fat for richness)

• Diced tomatoes or tomato paste

• Curry powder

• Ground cumin

• Ground turmeric

• Salt and black pepper

• Olive oil or coconut oil

• Fresh spinach or kale (optional, for extra greens)

• Fresh cilantro (for garnish)

• Lime wedges (for serving)

Directions

1. I heat the oil in a large pot over medium heat.

2. I sauté the onion until soft and translucent, then add the garlic and ginger, cooking for about 1 minute.

3. I stir in the curry powder, cumin, turmeric, salt, and pepper, and cook for another minute to toast the spices.

4. I add the sweet potatoes, chickpeas, diced tomatoes or tomato paste, and coconut milk. I stir everything well to combine.

5. I bring the curry to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the sweet potatoes are tender.

6. I stir in the spinach or kale during the last few minutes, just until wilted.

7. I taste and adjust the seasoning, then serve hot, garnished with cilantro and a squeeze of lime.

Servings and timing

This recipe serves 4 people.

• Prep time: 10 minutes

• Cook time: 25–30 minutes

• Total time: 35–40 minutes

Variations

• I use butternut squash instead of sweet potato for a different twist.

• I add a pinch of cayenne or red pepper flakes for extra heat.

• I toss in cauliflower florets or bell peppers for added veggies.

• I stir in peanut butter for a West African-inspired flavor.

• I serve it with coconut rice or over mashed potatoes for a fun change.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, so it tastes even better the next day. To reheat, I warm it on the stove over medium heat or microwave individual portions until hot.

I also freeze this curry for up to 2 months. I let it cool completely, then portion it into freezer-safe containers. I thaw it overnight in the fridge and reheat as needed.

FAQs

Can I use canned sweet potatoes?

I prefer fresh ones for the best texture, but if I’m short on time, I use canned sweet potatoes—just add them later in the cooking process since they’re already soft.

Is this curry spicy?

It’s mild by default, but I can easily turn up the heat by adding chili flakes or fresh chili during cooking.

Can I make this in a slow cooker?

Yes, I add all ingredients (except greens) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. I stir in the spinach at the end.

What can I serve with sweet potato chickpea curry?

I usually serve it with basmati rice, brown rice, naan bread, or couscous. A dollop of yogurt or coconut cream also makes a nice topping.

Can I add protein to make it more filling?

It’s already packed with plant-based protein from the chickpeas, but I sometimes stir in cooked tofu or shredded chicken if I want to change things up.

Conclusion

Sweet potato and chickpea curry is one of those easy, comforting meals that I keep coming back to. It’s healthy, hearty, and full of flavor, with a perfect balance of sweetness and spice. Whether I’m eating it fresh or as leftovers, this one-pot wonder never lets me down—and it makes my kitchen smell amazing too.

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