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Sweet Potato and Chickpea Curry

Tender sweet potatoes and chickpeas simmer in creamy coconut curry sauce with warm spices for an easy vegan dinner in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 large sweet potatoes peeled and cubed into 1-inch pieces
  • 15 oz chickpeas 1 can, drained and rinsed
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 14 oz coconut milk 1 can, full-fat recommended
  • 1 cup water approximately, enough to just cover vegetables
  • salt and black pepper to taste
  • fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Grater for ginger
  • Chef's knife and cutting board

Method
 

  1. Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in the curry powder, turmeric, and cumin. Toast the spices for 30 seconds to release their oils and flavor.
  3. Add the cubed sweet potatoes and chickpeas to the pot, stirring well to ensure they are thoroughly coated in the spice mixture.
  4. Pour in the coconut milk and add enough water to just cover the vegetables. Bring to a boil, then reduce heat to low. Simmer for 15-20 minutes, or until the sweet potatoes are tender but not mushy.
  5. Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.

Notes

Storage: Leftovers keep in the fridge for up to 3 days. Flavors deepen overnight. Freezes well for up to 3 months. Substitutions: Use almond or oat milk instead of coconut milk for lower fat (will be less creamy). Add spinach or kale in the last few minutes for extra greens. Red lentils or cubed tofu can be added for more protein. Serving: Best served over basmati rice or with warm naan bread. Cauliflower rice works for low-carb option. Pro Tip: Cut sweet potato cubes into uniform 1-inch sizes so they all finish cooking at the same time.