Chickpea Sweet Potato Curry (Printable)
Hearty curry with tender sweet potatoes and chickpeas in spiced coconut-tomato sauce.
# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1-inch cubes
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 1 can (14 oz) chickpeas, drained and rinsed
08 - 2 cups vegetable broth
09 - 1 cup coconut milk
10 - 2 tablespoons olive oil
→ Spices
11 - 2 teaspoons curry powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon turmeric
15 - 1/4 teaspoon cayenne pepper
16 - Salt and black pepper, to taste
→ Garnish
17 - Fresh cilantro, chopped
18 - Lime wedges
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes until translucent and softened.
02 - Add garlic, ginger, and red bell pepper to the pot. Cook for 2–3 minutes until fragrant, stirring occasionally to prevent burning.
03 - Stir in curry powder, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly to release their aromatic oils.
04 - Add sweet potato cubes and diced tomatoes. Mix thoroughly to coat the vegetables evenly with the spice mixture.
05 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes to begin softening the sweet potatoes.
06 - Add chickpeas and coconut milk. Stir well and simmer uncovered for 12–15 minutes until sweet potatoes are tender and the curry has reached desired consistency.
07 - Taste and adjust seasoning with salt and pepper if needed. Serve hot, generously garnished with fresh cilantro and lime wedges.
# Expert Advice:
01 -
- The creamy coconut milk balances perfectly with the sweet potatoes, creating a rich sauce that youll want to soak up with every bite
- Everything simmers in one pot, meaning less cleanup and more time enjoying the meal with people you love
02 -
- The curry thickens as it cools, so if it looks too thin while simmering, give it a few more minutes uncovered
- Adding the lime at the end instead of during cooking keeps the flavor bright instead of cooked out
03 -
- Grating the ginger on a microplane releases more flavor than mincing, and you wont get any stringy bits in your curry
- Letting the spices cook in the oil for that full minute makes the difference between a good curry and a great one