Chickpea Sweet Potato Curry (Printable version)

Hearty Indian-inspired curry with sweet potatoes, chickpeas, and creamy coconut sauce. Perfect vegan comfort food.

# List of ingredients:

→ Vegetables and Aromatics

01 -
02 -
03 -
04 -
05 -

→ Pantry and Canned Goods

06 -
07 -
08 -
09 -
10 -

→ Spices

11 -
12 -
13 -
14 -
15 -
16 -

→ Garnish

17 -
18 -

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until translucent.
02 - Add garlic, ginger, and red bell pepper. Cook for 2–3 minutes until fragrant.
03 - Stir in curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly to release flavors.
04 - Add sweet potato cubes and diced tomatoes. Mix well to coat the vegetables evenly in the spice mixture.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 10 minutes to begin softening the sweet potatoes.
06 - Add chickpeas and coconut milk. Stir, then simmer uncovered for 12–15 minutes until sweet potatoes are tender and the curry has thickened to desired consistency.
07 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and a squeeze of lime.

# Expert Advice:

01 -
  • The coconut milk creates such a velvety rich sauce without any cream
  • Sweet potatoes become meltingly tender and naturally sweet in the spiced broth
  • Everything simmers in one pot, making cleanup almost nonexistent
  • Leftdays taste even better when the spices have had time to mingle
02 -
  • Blooming spices in hot oil before adding liquid releases their essential oils and makes the curry taste professionally developed
  • Simmering uncovered at the end allows the sauce to reduce and concentrate into something velvety and luxurious
  • Sweet potatoes vary wildly in cooking time, so trust your fork more than the clock
03 -
  • Grating ginger on a microplane releases more flavor and eliminates fibrous strings in the final dish
  • Use full fat coconut milk for the creamiest result, light versions can make the sauce taste thin

Go back