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Sweet Potato Chickpea Curry with cilantro in a rustic pot.

Sweet Potato Chickpea Curry

This hearty, vibrant Sweet Potato Chickpea Curry is packed with nutritious ingredients and rich spices, making it a perfect comfort meal.
5 from 1 vote
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Course: Main Course
Cuisine: Indian, Vegan
Keyword: chickpea curry, plant-based dinner, Sweet Potato, Sweet Potato Chickpea Curry, sweet potato curry, vegan curry
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 345kcal
Cost: $6

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.

Notes

This warm and fragrant curry is perfect for meal prep, and it stores beautifully in the fridge for up to 5 days or can be frozen for up to 3 months.

Nutrition

Serving: 250g | Calories: 345kcal | Carbohydrates: 57g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1209mg | Potassium: 714mg | Fiber: 14g | Sugar: 11g | Vitamin A: 8146IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 5mg