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A delicious bowl of Sweet Potato and Chickpea Curry with rice and fresh cilantro.

Sweet Potato and Chickpea Curry

A simple and flavorful curry made with sweet potatoes, chickpeas, and a creamy coconut milk base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger grated
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper optional
  • 2 medium sweet potatoes peeled and cubed
  • 1 can chickpeas drained and rinsed
  • 1 can coconut milk full-fat
  • 1 cup vegetable broth
  • 1 tablespoon lime juice
For Serving (Optional)
  • fresh cilantro chopped
  • cooked rice

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  4. Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  5. Add the cubed sweet potatoes, drained chickpeas, coconut milk, and vegetable broth to the pot. Stir to combine.
  6. Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
  7. Stir in the lime juice. Season with salt and black pepper to taste.
  8. Serve hot, garnished with fresh cilantro if desired, alongside cooked rice.

Notes

You can adjust the spice level by adding more or less cayenne pepper. For a thicker curry, you can simmer it uncovered for the last 5-10 minutes of cooking.