Go Back

Sweet Potato and Chickpea Curry

A warm and simple one-pot curry brimming with flavor, perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Method
 

Cooking
  1. In a large pot, heat some oil over medium heat and sauté the onion, garlic, and ginger until soft.
  2. Add the curry powder and cumin, stirring for 1-2 minutes until fragrant.
  3. Add the diced sweet potatoes and chickpeas, stirring to coat in the spices.
  4. Pour in the coconut milk and vegetable broth, and bring to a simmer.
  5. Cook for 15-20 minutes, or until the sweet potatoes are tender.
  6. Season with salt and pepper, to taste.
  7. Serve hot, garnished with fresh cilantro.

Notes

Cut sweet potatoes in similar sizes for even cooking. Taste and adjust salt at the end, as coconut milk can change the salt requirement. For a thinner sauce, add more vegetable broth. For extra heat, add a pinch of chili flakes or chopped chili.