Name: Savory Sweet Potato and Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-inspired
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 2 cloves garlic, minced; 1-inch piece fresh ginger, minced; 2 medium sweet potatoes, peeled and cubed; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) diced tomatoes; 1 cup coconut milk; 1 1/2 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; Salt and pepper, to taste; Fresh cilantro, for garnish (optional)

Why You’ll Love This Recipe

This curry is a perfect balance of savory, slightly sweet, and earthy flavors. The sweet potatoes add a natural sweetness, while the chickpeas bring a nice texture and protein boost. The blend of spices—cumin, coriander, and turmeric—creates a fragrant and flavorful base that complements the vegetables perfectly. It’s easy to make, customizable, and incredibly filling, making it a go-to meal for busy weeknights or meal prep. Plus, it’s a vegan and gluten-free option that everyone can enjoy!

Ingredients

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1-inch piece fresh ginger, minced
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 cup coconut milk
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until it becomes soft and translucent.
Add the garlic and ginger to the pot and cook for another 2 minutes, stirring frequently.
Stir in the cumin, coriander, turmeric, and cinnamon. Cook for about 1 minute, allowing the spices to become fragrant.
Add the cubed sweet potatoes to the pot and stir to coat them in the spices.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir everything together and bring to a simmer.
Cover the pot and let the curry simmer for 20-25 minutes, or until the sweet potatoes are tender.
Stir in the chickpeas and cook for an additional 5 minutes to heat through.
Taste and adjust seasoning with salt and pepper as needed.
Serve the curry hot, garnished with fresh cilantro if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Spicy version: Add a chopped chili pepper or 1/2 teaspoon of cayenne pepper to the curry for a spicy kick.
Add greens: Stir in some spinach or kale during the last 5 minutes of cooking for extra nutrients.
Protein options: Add diced chicken or tofu if you want to add more protein to the dish.
Topping ideas: Serve with a dollop of plain yogurt or a squeeze of fresh lime juice for extra flavor.

Storage/Reheating

Storage: This curry can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the curry for up to 3 months. Let it cool completely before transferring to a freezer-safe container.
Reheating: Reheat in the microwave or on the stove over low heat. Add a splash of water or vegetable broth if it thickens too much during storage.

FAQs

1. Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used, but sweet potatoes provide a natural sweetness that complements the flavors of the curry. If you use regular potatoes, the flavor will be slightly different but still delicious.

2. Is this curry spicy?

This curry is not particularly spicy. However, you can adjust the spice level to your liking by adding chili peppers or cayenne pepper.

3. Can I make this curry in advance?

Yes, this curry actually tastes better after a day or two as the flavors meld together. You can prepare it in advance and store it in the fridge or freezer for later use.

4. How do I make this curry vegan?

This recipe is already vegan as it uses coconut milk and vegetable broth. Just ensure that any toppings, like yogurt, are plant-based if you want to keep it fully vegan.

5. Can I use canned sweet potatoes?

It’s best to use fresh sweet potatoes for the best texture and flavor. Canned sweet potatoes might be too soft and affect the consistency of the curry.

6. What can I serve with this curry?

This curry pairs well with basmati rice, quinoa, or naan bread for a complete meal. You could also serve it with a side of sautéed greens or a simple salad.

7. Can I make this recipe in a slow cooker?

Yes, you can make this curry in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender. Add the chickpeas in the last 30 minutes of cooking.

8. Can I add other vegetables to this curry?

Yes! Feel free to add other vegetables such as carrots, bell peppers, or zucchini. Just ensure they are cut into similar-sized pieces so they cook evenly.

9. How do I make this curry less thick?

If you prefer a thinner curry, simply add more vegetable broth or coconut milk to reach your desired consistency.

10. Can I use frozen chickpeas?

Frozen chickpeas can be used, but it’s best to thaw and drain them first. Canned chickpeas are quicker and easier, but frozen chickpeas will still work in this recipe.

Conclusion

This Savory Sweet Potato and Chickpea Curry is a comforting, flavorful dish that’s perfect for any occasion. With its rich spices, tender vegetables, and creamy coconut milk base, it’s a dish everyone can enjoy. Plus, it’s easy to make, versatile, and perfect for meal prepping. Whether you’re vegan, vegetarian, or just looking for a healthy, hearty meal, this curry will become a new favorite in your recipe rotation.