Chickpea Sweet Potato Curry (Printable)

Hearty, aromatic curry featuring tender sweet potatoes and protein-rich chickpeas in spiced coconut-tomato sauce

# What goes in:

→ Vegetables

01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 1 can (14 oz) chickpeas, drained and rinsed
08 - 2 cups vegetable broth
09 - 1 cup coconut milk
10 - 2 tablespoons olive oil

→ Spices

11 - 2 teaspoons curry powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon turmeric
15 - 1/4 teaspoon cayenne pepper
16 - Salt and black pepper, to taste

→ Garnish

17 - Fresh cilantro, chopped
18 - Lime wedges

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes until translucent.
02 - Add garlic, ginger, and red bell pepper. Cook for 2–3 minutes until fragrant.
03 - Stir in curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly.
04 - Add sweet potato cubes and diced tomatoes. Mix well to coat the vegetables in the spices.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
06 - Add chickpeas and coconut milk. Stir, then simmer uncovered for 12–15 minutes or until sweet potatoes are tender and the curry has thickened.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro and a squeeze of lime.

# Expert Advice:

01 -
  • The way sweet potatoes naturally thicken the sauce while absorbing all those gorgeous spices
  • It's one of those rare meals that tastes even better the next day, perfect for meal prep
  • The balance of creamy coconut and bright tomatoes creates layers of flavor
02 -
  • Sweet potato varieties cook differently, so start checking for tenderness after the first simmer period
  • The curry will continue thickening as it cools, so don't reduce it too much on the stove
  • If using light coconut milk, the sauce won't be as thick, so let it reduce longer
03 -
  • Grating the ginger on a microplane releases more flavor than mincing and eliminates any fibrous pieces
  • Toast your curry powder in a dry pan for 30 seconds before adding it to intensify the flavor

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