Sweet Potato and Chickpea Curry Recipe

Introduction

This Sweet Potato and Chickpea Curry is a comforting, flavorful dish perfect for any night of the week. Packed with warm spices and creamy coconut milk, it’s both hearty and nutritious. Whether served with rice or naan, it brings a satisfying taste of homemade goodness.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, finely diced
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh ginger, chopped or grated
• 2 tablespoons tomato paste
• 2 tablespoons medium curry powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 can (13.5 fl.oz / 400ml) full-fat coconut milk
• 1 lb (450 g) sweet potatoes, cut into 1/2 inch cubes
• 1 can (14 oz / 400g) chickpeas, drained and rinsed
• 2 cups (50 g) baby spinach
• Juice of 1/2 lime
• 1/4 cup (20 g) fresh cilantro (coriander), chopped
• Salt and pepper to taste

Instructions

1. Step 1: Heat the coconut oil in a large, deep pan over medium heat. Add the finely diced onion and cook for 3–4 minutes until softened but not browned.
2. Step 2: Add the chopped garlic and grated ginger to the pan. Cook for another minute until their raw aroma disappears.
3. Step 3: Stir in the tomato paste followed by the curry powder, garam masala, and chili powder. Mix well to coat the onions and spices.
4. Step 4: Pour in the full-fat coconut milk and bring the mixture to a gentle simmer.
5. Step 5: Add the cubed sweet potatoes and drained chickpeas to the pan. Reduce the heat to medium-low and simmer for 15 minutes or until the sweet potatoes are tender when pierced with a fork.
6. Step 6: Stir in the baby spinach and lime juice. Cook for an additional minute until the spinach wilts.
7. Step 7: Add the chopped fresh cilantro, season with salt and pepper to taste, and remove from heat. Serve warm over rice or with naan bread.

Tips & Variations

• For a spicier curry, increase the chili powder or add fresh chopped chilies during cooking.
• Swap baby spinach for kale or Swiss chard for a different texture and flavor.
• Add roasted cashews or toasted coconut flakes on top for extra crunch.
• This dish is naturally vegan and gluten-free; ensure your curry powder contains no additives if you have allergies.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but be sure to soak them overnight and cook them until tender before adding to the curry.

Is this curry freezer-friendly?

Yes, this curry freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

Sweet Potato and Chickpea Curry Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

A wholesome and flavorful Sweet Potato and Chickpea Curry simmered in creamy coconut milk and aromatic spices, finished with fresh spinach and lime for a vibrant, comforting meal perfect for any day of the week.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, finely diced
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh ginger, chopped or grated

Spices & Flavorings

• 2 tablespoons tomato paste
• 2 tablespoons medium curry powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder

Main Ingredients

• 1 can (13.5 fl.oz / 400ml) full-fat coconut milk
• 1 lb (450 g) sweet potatoes, cut into 1/2 inch cubes
• 1 can (14 oz / 400g) chickpeas, drained and rinsed

Final Touches

• 2 cups (50 g) baby spinach
• Juice of 1/2 lime
• 1/4 cup (20 g) fresh cilantro (coriander), chopped
• Salt and pepper to taste

Instructions

1. Prepare the base: Heat the coconut oil in a large, deep pan over medium heat and cook the finely diced onion for 3-4 minutes until softened and translucent.
2. Sauté aromatics: Add the chopped garlic and grated ginger to the pan, cooking for another minute until the raw smell disappears and they become fragrant.
3. Add spices and liquids: Stir in the tomato paste to coat the aromatics, then add the curry powder, garam masala, and chili powder. Mix well to combine before pouring in the coconut milk. Bring the mixture to a gentle simmer.
4. Cook the vegetables: Add the drained chickpeas and cubed sweet potatoes to the simmering curry. Reduce heat to medium-low and allow to cook for about 15 minutes, or until the sweet potatoes are fork tender.
5. Finish the curry: Stir in the baby spinach and lime juice, cooking another minute until the spinach is wilted. Add chopped fresh cilantro, season with salt and pepper to taste, and stir gently.
6. Serve: Spoon the curry over steamed rice or enjoy with warm naan bread for a complete meal.

Notes

• For a spicier kick, increase the chili powder or add fresh green chilies.
• This curry can be made ahead and tastes even better the next day as flavors meld.
• To make it gluten-free, serve with rice or gluten-free naan.
• Swap baby spinach with kale or Swiss chard for variation.
• Use light coconut milk for a lower-fat option, though the curry will be less creamy.

Keywords: sweet potato curry, chickpea curry, vegan curry, coconut milk curry, Indian curry, vegetarian, easy dinner