chickpea sweet potato curry recipe

Written ByJenny Smyth Posted on
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The Best chickpea sweet potato curry recipe

I’m so excited to share this delicious chickpea sweet potato curry recipe with you. I’ve been making it for years, and it’s a staple in our household. My family loves it, and I love how easy it is to make.

The best part is that it’s a great way to get your daily dose of veggies, protein, and fiber. The sweet potatoes add natural sweetness, while the chickpeas provide a nice texture. This recipe is perfect for a weeknight dinner or a special occasion.

I like to serve it with some warm naan bread or over rice. It’s also a great option for meal prep, as you can make a big batch and store it in the fridge for up to three days. The flavors meld together beautifully after a day or two, so don’t be afraid to make it ahead of time.

The technique behind this recipe is all about balancing the spices and getting the right consistency with the sauce. You want it to be thick enough to coat the back of a spoon but still flow easily off the spoon. I like to use a combination of ground cumin, coriander, and turmeric to give it that authentic Indian flavor.

Don’t be shy with the spices – they’re what make this dish truly special.

Chickpea Sweet Potato Curry

4.7 from 1894 votes

A hearty and flavorful vegan curry made with chickpeas, sweet potatoes, and aromatic spices. This dish is perfect for a comforting meal and can be served with rice or naan bread.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Curry

2 tbsp vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 cup vegetable broth
Salt, to taste
Fresh cilantro, chopped (for garnish)

👨‍🍳Directions

1Heat vegetable oil in a large pan over medium heat.
2Add onion, garlic, and ginger.
3Saute until onions are translucent and lightly golden, stirring frequently to prevent burning.
4Add curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper to the pan.
5Stir well to combine with the onion mixture.
6Cook for 1 minute, stirring constantly, until fragrant.
7Add diced tomatoes, sweet potatoes, chickpeas, and vegetable broth to the pan.
8Stir well to combine all ingredients.
9Bring the mixture to a boil, then reduce heat to low, cover the pan, and let it simmer for 20-25 minutes, or until sweet potatoes are tender.
10Stir occasionally to prevent sticking and burning.
11Season with salt to taste.
12Garnish with chopped cilantro.
13Serve hot with rice or naan bread.

🔧Equipment

Large pan with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Adjust the spices and cayenne pepper to suit your taste preferences. For a creamier curry, add 1/2 cup of coconut milk before serving.

This chickpea sweet potato curry recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something quick and easy for a weeknight dinner.

It’s also perfect for meal prep, as you can make a big batch and store it in the fridge for up to three days.

When reheating leftovers, try adding some fresh cilantro on top for an extra burst of flavor.

❓ Frequently Asked Questions About Chickpea Sweet Potato Curry

1. What type of sweet potatoes should I use for this recipe?

For this recipe, you’ll want to use either regular or yams – they both work beautifully. If you have access to them, try using some gorgeous purple yams for an extra pop of color.

2. Can I substitute other types of protein in place of chickpeas?

Absolutely! You can use any type of beans you like – black beans, kidney beans, or even lentils would all work well in this recipe.

3. How do I adjust the spice level in this recipe?

If you prefer your curry milder, simply reduce the amount of cayenne pepper or omit it altogether if you’re not a fan of spicy food.

4. Can I make this recipe in a slow cooker?

Yes! This recipe works beautifully in a slow cooker – simply brown the onions and garlic on the stovetop before transferring everything to the slow cooker and cooking on low for 6-8 hours.

5. Is this recipe suitable for vegetarians?

Yes – just omit the yogurt if you’re serving vegetarians who avoid dairy products.

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