Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry is one of those comforting meals I turn to when I want something hearty, healthy, and packed with flavor. It’s a simple, satisfying dish that combines the natural sweetness of sweet potatoes with the earthiness of chickpeas, all simmered in a warm, spiced coconut curry sauce. Whether I serve it over rice, with naan, or just by itself, it always hits the spot.

Why You’ll Love This Recipe

I like how easy this curry is to pull together with pantry staples. It’s vegan-friendly, naturally gluten-free, and makes a filling meal without needing any meat. The coconut milk adds creaminess, the spices bring depth, and the chickpeas give it a protein boost. It’s one of those dishes that tastes even better the next day, so I often make extra for leftovers. Plus, it’s endlessly adaptable based on what I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and cubed

• Canned chickpeas, drained and rinsed

• Onion, diced

• Garlic, minced

• Fresh ginger, grated

• Coconut milk (full-fat for a creamier texture)

• Diced tomatoes or tomato paste

• Curry powder or garam masala

• Ground cumin

• Ground turmeric

• Olive oil or coconut oil

• Vegetable broth or water

• Salt and pepper

• Fresh cilantro or parsley for garnish

• Cooked rice or naan, for serving (optional)

directions

1. I heat oil in a large pot over medium heat and sauté the onion until soft and translucent.

2. I add the garlic and ginger, stirring until fragrant.

3. I mix in the curry powder, cumin, turmeric, salt, and pepper, letting the spices toast for a minute to bring out their flavor.

4. I stir in the sweet potatoes and chickpeas, followed by the diced tomatoes and coconut milk.

5. I add just enough broth or water to cover the vegetables and bring it all to a simmer.

6. I cook uncovered for about 20–25 minutes, or until the sweet potatoes are tender and the sauce has thickened.

7. I taste and adjust the seasoning, then garnish with fresh herbs before serving.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add spinach or kale at the end for extra greens. If I want more heat, I stir in chili flakes or a spoonful of chili paste. I’ve also added a spoonful of peanut butter to the sauce for a nutty twist. When I’m in a rush, I use pre-cooked or frozen sweet potatoes and canned tomatoes to save time. And if I want it even creamier, I blend half the curry before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave. I sometimes add a splash of water or coconut milk when reheating if the curry thickens too much. It also freezes well for up to 3 months—perfect for meal prep.

FAQs

Can I use other vegetables in this curry?

Yes, I often swap or add cauliflower, bell peppers, or carrots depending on what I have.

Is this curry spicy?

Not by default. It has warm spices, but I can make it spicier by adding chili flakes, hot sauce, or fresh chili.

Can I make this curry ahead of time?

Absolutely. It tastes even better the next day as the flavors develop overnight.

What can I serve with this curry?

I usually serve it over rice or with warm naan bread, but it’s also great on its own as a stew.

Do I have to use coconut milk?

Coconut milk adds creaminess, but I’ve used cashew cream or even regular cream if I’m not keeping it vegan.

Conclusion

Sweet Potato and Chickpea Curry is one of those recipes that always delivers—easy to make, full of flavor, and nourishing from the inside out. Whether I’m cooking for a crowd or meal-prepping for the week, this curry is a reliable, delicious choice that leaves me full and happy every time.