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Sweet Potato and Chickpea Curry

Creamy Sweet Potato and Chickpea Curry to Warm Your Soul

This Sweet Potato and Chickpea Curry is a quick, nourishing vegan meal that combines creamy coconut milk, tender sweet potatoes, and hearty chickpeas for a delightful dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Avocado Oil Can substitute with extra virgin olive oil
  • 1 Yellow Onion Diced
  • 3 cloves Garlic Minced
  • 1 inch Fresh Ginger Minced
For the Spices
  • 1 teaspoon Garam Masala
  • 1 teaspoon Curry Powder
  • 1 teaspoon Ground Cumin
For the Main Ingredients
  • 1 can (14 oz) Diced Tomatoes
  • 3.5 cups Chickpeas From two 14 oz cans, drained and rinsed
  • 1 can Full-Fat Coconut Milk
  • 1 medium Sweet Potato Peeled and cubed into ½-inch pieces
  • to taste Sea Salt
  • to taste Black Pepper
For Garnish and Serving
  • 2 tablespoons Lime Juice Optional but recommended
  • ¼ cup Cilantro Chopped
  • Brown Rice or Vegan Naan For serving

Equipment

  • Large skillet

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat 2 tablespoons of avocado oil over medium heat. Add diced yellow onion, minced garlic, and minced fresh ginger. Sauté for about 4 minutes until the onion is soft and translucent.
  2. Sprinkle in 1 teaspoon of garam masala, 1 teaspoon of curry powder, and 1 teaspoon of ground cumin. Toast the spices for about 30 seconds until fragrant.
  3. Add one can of diced tomatoes to the skillet, stirring to combine. Cook for approximately 5 minutes until the tomatoes soften.
  4. Introduce 3½ cups of chickpeas, 1 can of coconut milk, and cubed sweet potato. Season with salt and pepper. Stir and bring to a gentle simmer.
  5. Cover the skillet and reduce heat to low. Let the curry simmer for 20-25 minutes, stirring occasionally.
  6. Uncover the skillet and stir in 2 tablespoons of lime juice to brighten flavors. Adjust seasoning as needed.
  7. Serve the curry hot with brown rice or vegan naan and garnish with chopped cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 13gSugar: 5gVitamin A: 100IUVitamin C: 35mgCalcium: 4mgIron: 15mg

Notes

Store leftovers in airtight containers for up to 5 days. Reheat gently, adding a splash of coconut milk or broth if needed.

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