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Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is a hearty, flavorful dish that's perfect for a comforting dinner. Packed with nutrients and spices, it warms you up and keeps you satisfied. Perfectly paired with rice or naan, this vegan curry is both delicious and healthy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 wooden spoon
  • 1 measuring cups
  • 1 measuring spoons
  • 1 can opener

Ingredients
  

  • 600 g sweet potatoes, peeled and cubed About 2 medium sweet potatoes.
  • 1 can (400g) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 400 ml coconut milk 1 can.
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 cups fresh spinach (optional)
  • fresh cilantro for garnish (optional)

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
  • Add the curry powder, ground cumin, and turmeric. Cook for an additional minute, stirring continuously to toast the spices.
  • Add the cubed sweet potatoes and stir to coat in the spice mixture.
  • Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the sweet potatoes are tender.
  • Stir in the drained chickpeas. If using, add the fresh spinach and let it wilt for about 2 minutes.
  • Season with salt and pepper to taste. Remove from heat and let it sit for a few minutes.
  • Serve the curry warm, garnished with fresh cilantro if desired. Pair with rice or naan for a complete meal.

Notes

For extra heat, consider adding chopped chili or a pinch of cayenne pepper.
This curry can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat on the stovetop or in the microwave before serving.