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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

A cozy vegan curry featuring tender sweet potatoes and hearty chickpeas in a creamy coconut milk sauce, infused with aromatic spices. Perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Aromatics
  • 2 tbsp vegetable oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
Spices
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • Salt and pepper to taste
Main Ingredients
  • 2 large sweet potatoes peeled and cubed
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 can coconut milk 14 oz
  • Water as needed to cover vegetables
Garnish
  • Fresh cilantro for garnish

Equipment

  • Large Pot
  • Wooden Spoon
  • Cutting board
  • Knife

Method
 

  1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.
  3. Stir in curry powder, turmeric, and cumin. Toast spices for 30 seconds to release their aromas.
  4. Add cubed sweet potatoes and chickpeas to the pot. Stir to coat everything with the spice mixture.
  5. Pour in coconut milk and add enough water to just cover the vegetables. Bring to a boil.
  6. Reduce heat and simmer for 15 to 20 minutes, or until sweet potatoes are fork-tender.
  7. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Notes

This curry tastes even better the next day as the flavors continue to develop. Store in the refrigerator for up to 3 days or freeze for up to 3 months.