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Sweet Potato and Chickpea Curry

Hearty Sweet Potato and Chickpea Curry for Cozy Nights

This Sweet Potato and Chickpea Curry is a warm hug in a bowl, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 medium Sweet Potatoes peeled and cubed
  • 1 can Canned Chickpeas rinsed and drained
  • 1 can Coconut Milk full-fat for richer flavor
  • 1 cup Vegetable Broth or water in a pinch
  • 1 medium Onion diced
  • 2 cloves Garlic minced
  • 1 inch Ginger grated
For the Spice Mix
  • 2 tablespoons Curry Powder
  • 1 teaspoon Cumin toasted
  • 1 teaspoon Coriander ground
  • 1 teaspoon Turmeric
  • 1 teaspoon Red Chili Flakes adjust to taste
For Garnish
  • 1/4 cup Fresh Cilantro or parsley
  • 1/2 tablespoon Lemon Juice freshly squeezed

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Hearty Sweet Potato and Chickpea Curry
  1. Gather ingredients: diced onion, minced garlic, grated ginger, cubed sweet potatoes, rinsed chickpeas.
  2. Heat a splash of oil in a large pot over medium heat. Sauté the diced onion for about 5 minutes until translucent.
  3. Add minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
  4. Add cubed sweet potatoes and toss to coat with the aromatics. Add curry powder, cumin, coriander, turmeric, and red chili flakes.
  5. Stir for 2-3 minutes to toast the spices, then pour in coconut milk and vegetable broth.
  6. Simmer gently for 10-15 minutes until sweet potatoes are tender.
  7. Fold in the rinsed chickpeas and simmer for an additional 5 minutes.
  8. Adjust seasoning with salt and squeeze in lemon juice. Serve garnished with cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 15000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

This curry tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.

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