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Indian
Chickpea and Sweet Potato Curry
45 min total15 prep30 cook4 servings410 cal
VeganVegetarianFlexitarian
A cozy, warmly spiced curry where tender sweet potato and chickpeas simmer in a coconut-tomato base until rich and thick. It's entirely plant-based, freezes well, and gets better as the spices settle in overnight.
Ingredients
produce
- 2 mediumsweet potatoes
- 1onion
- 3 clovesgarlic
- 1 tbspfresh ginger
- 2 tbspfresh cilantro
pantry
- 400 gcanned chickpeas
- 400 mlcoconut milk
- 2 tbspcurry powder
- 400 gcanned tomatoes
- 2 tbspvegetable oil
- 1 tspsalt
Steps
- Peel and dice the sweet potatoes into 1-inch cubes; dice the onion; mince the garlic and ginger.
- Drain and rinse the chickpeas.
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion and cook 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the garlic and ginger and cook 1 minute until fragrant.
- Stir in the curry powder and cook 30 seconds, stirring constantly, to toast the spices.
- Add the sweet potatoes, canned tomatoes, and coconut milk; stir to combine and bring to a simmer.
- Cover partially and simmer 18–20 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
- Stir in the chickpeas and salt, and simmer 5 more minutes until heated through.
- Taste and adjust seasoning, adding more salt or curry powder if needed.
- Ladle into bowls and top with chopped cilantro.
Tips
- Toast the curry powder briefly in the hot oil before adding liquid — it wakes up the spices.
- Cut the sweet potato into even 1-inch cubes so every piece cooks through at the same time.
- Add the chickpeas near the end so they stay creamy rather than breaking down.
- This curry tastes even better the next day, so leftovers are a bonus, not a compromise.
