Name: Sweet Potato and Chickpea Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 large sweet potatoes (peeled and cubed); 1 can (15 oz) chickpeas, drained and rinsed; 1 onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp curry powder; 1 tsp turmeric; 1 tsp cumin; Salt and pepper to taste; 1 can (14 oz) coconut milk; 2 tbsp vegetable oil; Water (enough to just cover the vegetables); Fresh cilantro for garnish

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Introduction

This Sweet Potato and Chickpea Curry is a comforting, flavorful dish that’s perfect for any night of the week. Combining tender sweet potatoes and protein-packed chickpeas in a fragrant, creamy coconut sauce makes for a hearty and satisfying meal.

A round gray bowl filled with a vibrant orange curry that has large chunks of orange sweet potatoes and beige chickpeas, mixed with dark green spinach leaves and fresh green herbs sprinkled on top. On one side of the bowl, there is a neat portion of white rice topped with some red seasoning flakes and tiny bits of herbs. A metal spoon rests inside the bowl, partially submerged in the curry. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes (peeled and cubed)
1 can (15 oz) chickpeas (drained and rinsed)
1 onion (finely chopped)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 can (14 oz) coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt and pepper to taste
2 tbsp vegetable oil
Fresh cilantro for garnish

Instructions

Step 1: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Step 2: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 3: Add the curry powder, turmeric, and cumin to the pot. Toast the spices by stirring constantly for about 30 seconds to release their aromas.
Step 4: Add the cubed sweet potatoes and chickpeas, stirring well to coat them evenly with the spices.
Step 5: Pour in the coconut milk and add just enough water to cover the vegetables. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes until the sweet potatoes are tender.
Step 6: Season with salt and pepper to taste and stir well.
Step 7: Serve garnished with fresh cilantro for a burst of color and freshness.

Tips & Variations

For extra heat, add a chopped chili or a pinch of cayenne pepper when adding the spices.
You can swap chickpeas for lentils or white beans if preferred.
Serve over steamed rice or with warm naan bread to soak up the flavorful sauce.
If you like a thicker curry, reduce the amount of added water or simmer uncovered to reduce the liquid.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a round bowl filled with two main layers; on the left side, there is a chunky orange curry with visible pieces of sweet potato, light brown chickpeas, and bits of green herbs scattered on top and around, with a dollop of white cream in the center topped with small red flakes; on the right side, there is a neat mound of fluffy white rice with clear grains showing. The bowl has a speckled dark texture on the outside, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas fully before using them in this recipe, as canned chickpeas are already cooked and ready to use.

Is this recipe vegan and gluten-free?

Yes, this sweet potato and chickpea curry is naturally vegan and gluten-free, making it suitable for many dietary needs.