I created a Sweet Potato Chickpea Curry that pairs sweet potatoes and chickpeas in a spiced coconut milk sauce, with a couple of pantry-friendly shortcuts to make weeknight meals easier.

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I love how this Sweet Potato And Chickpea Curry sneakily changes dinner. Sweet potatoes turn almost jammy, and chickpeas keep each bite grounding and a little chewy so it never feels too soft.

The sauce wraps them up in flavors that make you pause, like you wanna know what secret trick made it sing. I call it Vegan Chickpea Curry when I need to sound official, and Sweet Potato Chickpea Curry when I slap a note on the fridge, because lets be real it makes great leftovers and the flavors just keep improving.

Try it, you might get obsessed.

Ingredients

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sweet, starchy and full of fiber and beta carotene, keeps you satisfied.
earthy, creamy legumes high in protein and fiber, add body and heartiness.
luxurious, creamy fat that rounds spices with subtle sweetness and mouthfeel.
blend of spices that gives warmth, color and savory complexity to the dish.
bright, pungent aromatics that cut richness, add zing and mild heat.
acidic, fresh squeeze that brightens and balances coconut’s richness, makes flavors pop.
herbaceous, citrusy leaves for finishing, adds freshness and slightly bitter contrast.
optional greens for vitamins iron and color, they wilt into the curry.

Ingredient Quantities

2 medium sweet potatoes, about 1 lb (450 g), peeled and cut into 1 inch cubes

1 can (15 oz / 425 g) chickpeas, drained and rinsed

1 can (14 oz / 400 ml) full fat coconut milk

1 medium yellow onion, chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 to 2 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground turmeric

1/4 to 1/2 tsp chili powder or cayenne

1 tsp garam masala

1 tbsp tomato paste

1 cup low sodium vegetable broth or water

2 tbsp vegetable oil (or other neutral oil)

1 tbsp maple syrup or brown sugar, optional

1 tsp salt, plus more as needed

Black pepper, to taste

Juice of 1 lime, about 2 tbsp

Small bunch fresh cilantro, chopped (about 1/2 cup)

Optional: 2 cups baby spinach or chopped kale

How to Make this

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1. Prep everything first: peel and cut sweet potatoes into 1 inch cubes, chop the onion, mince the garlic, grate the ginger, drain and rinse the chickpeas, and shake the coconut milk can so it’s blended. Measure spices so they’re ready.

2. Heat 2 tbsp oil in a large pot or deep skillet over medium heat. Add the onion and a pinch of salt, cook until soft and starting to brown, about 5 to 7 minutes.

3. Add the garlic and ginger, cook 30 to 45 seconds until fragrant but don’t let it burn. Then add 1 to 2 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/4 to 1/2 tsp chili or cayenne and the 1 tbsp tomato paste. Stir and cook for 30 to 60 seconds to bloom the spices, scraping up any browned bits.

4. Add the sweet potatoes, chickpeas, the full can of coconut milk and 1 cup vegetable broth or water. Stir, bring to a gentle simmer, then reduce heat to medium-low so it bubbles gently.

5. Partially cover and simmer until the sweet potatoes are tender when pierced with a fork, about 15 to 20 minutes. Stir every so often and add a little more broth if it looks too thick.

6. Once the potatoes are tender, stir in 1 tsp garam masala, 1 tbsp maple syrup or a pinch of brown sugar if you want counterpoint to the heat, 1 tsp salt and black pepper to taste. If you want a thicker sauce mash a few chickpeas against the side of the pot and stir, it helps thicken naturally.

7. If using greens, stir in 2 cups baby spinach or chopped kale now and cook just until wilted, a minute or two. Taste and adjust salt, heat or sweetness as needed.

8. Remove from heat and stir in the juice of 1 lime, about 2 tbsp, and most of the chopped cilantro. Lime brightens everything so don’t skip it.

9. Serve hot over rice or with flatbread, sprinkle extra cilantro and black pepper on top and offer lime wedges. Tip: for deeper flavor you can roast the cubed sweet potatoes at 425 F for 20 to 25 minutes and add them in step 4 instead of simmering raw ones, but the stovetop method is quicker.

Equipment Needed

You’ll need these things to make the curry, nothing fancy:

1. Large pot or deep skillet with lid (for sautéing and simmering)
2. Cutting board (preferably stable)
3. Chef’s knife (for potatoes, onion and cilantro)
4. Vegetable peeler (for the sweet potatoes)
5. Microplane or fine grater (for ginger)
6. Measuring spoons and 1 cup measuring cup (spices, broth, lime juice)
7. Can opener and a colander or fine sieve (to drain and rinse chickpeas)
8. Wooden spoon or heatproof spatula (for stirring and scraping browned bits)
9. Ladle or large serving spoon (to serve over rice or with flatbread)

FAQ

Q: Can I make this milder or spicier? A: Yes, for milder use less chili or cayenne and stick to one tablespoon curry powder, for more kick stir in extra chili powder, cayenne or a chopped fresh chili. If it gets too hot add more coconut milk or a tablespoon of maple syrup, and a squeeze of lime to balance it out.

Q: Do I have to use full fat coconut milk? A: No, you can use light coconut milk but the sauce will be thinner so simmer longer to reduce or mash some sweet potato into the sauce. If you have a coconut allergy try oat cream or unsweetened soy creamer plus extra tomato paste, flavor will be slightly different though.

Q: Can I roast the sweet potatoes first instead of simmering? A: Totally, roast the cubes at 400 F for 20 to 25 minutes until they get some color, it adds nice caramelized flavor. Then fold them into the curry near the end so they dont get mushy.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge up to four days, or freeze up to three months. Thaw overnight then reheat on the stove over medium adding a splash of water or broth if it seems thick. It reheats really well.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. Slow cooker: brown onion, garlic and spices first, then add everything and cook on high 3 to 4 hours or low 6 to 8 hours. Instant Pot: use saute to bloom spices, add liquids and ingredients, pressure cook on high about 4 minutes then quick release. Sweet potatoes cook fast so dont overdo the time.

Q: My sauce is too thin how do I thicken it? A: Simmer uncovered to reduce, mash a cup of sweet potato into the sauce, or whisk one tablespoon cornstarch plus one tablespoon cold water and stir that in, simmer a minute until it thickens. Add garam masala and lime at the end for brightness.

Sweet Potato And Chickpea Curry Recipe Substitutions and Variations

Sweet potatoes: swap with butternut squash, pumpkin, or starchy white potatoes — they give similar sweetness and body, just cut to similar size and adjust cook time if needed.
Chickpeas: use canned cannellini or navy beans, cooked brown/green lentils, or cubed firm tofu/tempeh for a protein boost, same quantity works fine.
Coconut milk: replace with cashew cream (blend soaked cashews with water), full fat Greek yogurt thinned with a little water (stir in off the heat to avoid curdling), or canned light coconut milk if you want less richness.
Curry powder: substitute 1 to 2 tbsp red or yellow curry paste (start with less, it’s stronger), or make a quick mix of 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric and a pinch of chili for a similar warm profile.

Pro Tips

– Bloom the spices and tomato paste in hot oil until very fragrant, about 30 to 60 seconds, then immediately add a splash of coconut milk or broth to deglaze the pot and scrape up the browned bits. If you let them burn it gets bitter, so keep moving and watch the heat.

– For way deeper flavor roast the sweet potato cubes on a rimmed sheet at 425 F for 20 to 25 minutes until caramelized, then add them in later. If you dont have time cut them smaller or parboil for 5 minutes so they finish faster in the curry.

– Need to thicken the sauce without creaminess loss? Smash a handful of chickpeas against the pot and stir, or simmer a bit longer to reduce. If you want instant lift use a tiny cornstarch slurry, like 1 tsp cornstarch mixed with a little cold water, stir in and simmer until glossy.

– Finish smartly: add garam masala, lime juice and most of the cilantro off the heat so those flavors stay bright. Taste for salt and sweetness before serving — a little maple syrup or a squeeze more lime will usually fix too-spicy or too-flat.

Sweet Potato And Chickpea Curry Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I created a Sweet Potato Chickpea Curry that pairs sweet potatoes and chickpeas in a spiced coconut milk sauce, with a couple of pantry-friendly shortcuts to make weeknight meals easier.

Servings

servings

Calories

523

kcal

Equipment: You’ll need these things to make the curry, nothing fancy:

Ingredients

2 medium sweet potatoes, about 1 lb (450 g), peeled and cut into 1 inch cubes
1 can (15 oz / 425 g) chickpeas, drained and rinsed
1 can (14 oz / 400 ml) full fat coconut milk
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 to 2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 to 1/2 tsp chili powder or cayenne
1 tsp garam masala
1 tbsp tomato paste
1 cup low sodium vegetable broth or water
2 tbsp vegetable oil (or other neutral oil)
1 tbsp maple syrup or brown sugar, optional
1 tsp salt, plus more as needed
Black pepper, to taste
Juice of 1 lime, about 2 tbsp
Small bunch fresh cilantro, chopped (about 1/2 cup)
Optional: 2 cups baby spinach or chopped kale

Directions

Prep everything first: peel and cut sweet potatoes into 1 inch cubes, chop the onion, mince the garlic, grate the ginger, drain and rinse the chickpeas, and shake the coconut milk can so it’s blended. Measure spices so they’re ready.
Heat 2 tbsp oil in a large pot or deep skillet over medium heat. Add the onion and a pinch of salt, cook until soft and starting to brown, about 5 to 7 minutes.
Add the garlic and ginger, cook 30 to 45 seconds until fragrant but don’t let it burn. Then add 1 to 2 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/4 to 1/2 tsp chili or cayenne and the 1 tbsp tomato paste. Stir and cook for 30 to 60 seconds to bloom the spices, scraping up any browned bits.
Add the sweet potatoes, chickpeas, the full can of coconut milk and 1 cup vegetable broth or water. Stir, bring to a gentle simmer, then reduce heat to medium-low so it bubbles gently.
Partially cover and simmer until the sweet potatoes are tender when pierced with a fork, about 15 to 20 minutes. Stir every so often and add a little more broth if it looks too thick.
Once the potatoes are tender, stir in 1 tsp garam masala, 1 tbsp maple syrup or a pinch of brown sugar if you want counterpoint to the heat, 1 tsp salt and black pepper to taste. If you want a thicker sauce mash a few chickpeas against the side of the pot and stir, it helps thicken naturally.
If using greens, stir in 2 cups baby spinach or chopped kale now and cook just until wilted, a minute or two. Taste and adjust salt, heat or sweetness as needed.
Remove from heat and stir in the juice of 1 lime, about 2 tbsp, and most of the chopped cilantro. Lime brightens everything so don’t skip it.
Serve hot over rice or with flatbread, sprinkle extra cilantro and black pepper on top and offer lime wedges. Tip: for deeper flavor you can roast the cubed sweet potatoes at 425 F for 20 to 25 minutes and add them in step 4 instead of simmering raw ones, but the stovetop method is quicker.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.