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sweet potato & chickpea curry recipe - Sweet Potato & Chickpea Curry served in a white bowl overhead view
Chloe

Sweet Potato & Chickpea Curry

sweet potato & chickpea curry recipe made easy at home. A creamy, aromatic coconut curry with tender sweet potatoes and hearty chickpeas, perfect for a comfor
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Method

Ingredients
  

Main
  • 2 tbsp coconut oil or vegetable oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp curry powder mild or hot
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper optional, for heat
  • 2 medium sweet potatoes peeled and cubed (about 4 cups)
  • 1 can (14 oz) chickpeas drained and rinsed
  • 1 can (14 oz) coconut milk full-fat
  • 1 cup vegetable broth
  • 2 cups cooked rice for serving
  • 1/4 cup fresh cilantro chopped, for garnish
  • 1 tbsp lime juice fresh
  • to taste salt and pepper

Method
 

  1. In a large pot or Dutch oven, heat coconut oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and ginger, cooking for 1 minute until fragrant.
  2. Add curry powder, cumin, turmeric, and cayenne (if using). Stir constantly for 30 seconds to toast the spices and release their aroma.
  3. Add cubed sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until sweet potatoes are tender.
  4. Remove from heat. Stir in lime juice and season with salt and pepper to taste. Adjust spices if desired.
  5. Spoon rice into bowls and top with curry. Garnish with fresh cilantro. Serve hot.