sweet potato chickpea curry recipe

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

Sweet potato chickpea curry is a dish that has become a staple in my household. I first tried this recipe because I was looking for a hearty, plant-based meal that the whole family would enjoy. It’s a comforting dish with a rich, creamy sauce that’s perfect for a cozy dinner at home.

The sweet potatoes and chickpeas provide a great balance of flavors and textures. My kids love it too, and it’s become a go-to meal for busy weeknights. This curry is also packed with nutrients, making it a healthier option for family dinners.

The combination of sweet potatoes, chickpeas, and aromatic spices not only tastes delicious but also offers a variety of health benefits. Sweet potatoes are high in fiber and vitamins, while chickpeas are a great source of protein. The spices, such as turmeric and cumin, have anti-inflammatory properties.

I love how easy it is to make. It comes together quickly with just a few simple steps, and the aroma that fills the kitchen while it’s cooking is amazing. Plus, it’s versatile enough to be served over rice, with naan, or even on its own.

It’s a meal that everyone in the family can enjoy, and I often make it for potlucks or family gatherings because it’s always a hit. The best part is that it’s a budget-friendly meal, too. Sweet potatoes and chickpeas are both affordable and can be easily stored for a long time.

Sweet Potato Chickpea Curry

4.9 from 1775 votes

This Sweet Potato Chickpea Curry is a delicious and nutritious plant-based meal. It features tender sweet potatoes and chickpeas simmered in a rich, fragrant curry sauce.

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

🥘Ingredients

Ingredients

2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
1-2 green chilies, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
1 can (14.5 oz) diced tomatoes
2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 cup vegetable broth
Salt, to taste
1 tbsp lemon juice
3 tbsp chopped fresh cilantro, for garnish

👨‍🍳Directions

1Heat the olive oil in a large skillet or Dutch oven over medium heat.
2Add the chopped onion and sauté until translucent, about 5 minutes.
3Add the minced garlic, grated ginger, and chopped green chilies.
4Cook for another 2 minutes, stirring frequently to prevent burning.
5The onions should be soft and translucent, and the garlic should be fragrant.
6Add the ground cumin, coriander, turmeric, and garam masala to the skillet.
7Stir well to combine with the onion mixture.
8Cook for 1 minute, stirring constantly, until the spices are fragrant.
9Be careful not to burn the spices.
10Add the diced tomatoes, cubed sweet potatoes, chickpeas, and vegetable broth.
11Stir well to combine all the ingredients.
12Bring the mixture to a simmer.
13Reduce the heat to medium-low, cover the skillet, and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
14Stir occasionally to prevent sticking.
15The sweet potatoes should be easily pierced with a fork and the chickpeas should be heated through.
16If the curry becomes too thick, add a little more vegetable broth or water.
17If it’s too thin, let it simmer uncovered for a few minutes to reduce the sauce.
18Once the sweet potatoes are tender, stir in the lemon juice and salt to taste.
19Garnish with chopped fresh cilantro.
20Serve the curry hot over steamed rice or with naan bread.
21Taste and adjust the seasoning as needed before serving.
22Enjoy the delicious flavors of this comforting curry.

🔧Equipment

Large skillet or Dutch oven
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 55g🥦Dietary Fiber: 12g🍬Sugars: 10g🥩Protein: 12g

📝Notes

If you prefer a spicier curry, you can add more green chilies or a pinch of red pepper flakes. For a creamier curry, stir in a can of coconut milk at the end of cooking. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze portions for up to 3 months.

This sweet potato chickpea curry is a versatile and flavorful dish that’s perfect for any occasion. It’s a great meal for family gatherings, potlucks, or a cozy dinner at home.

The leftovers keep well in the refrigerator for up to 5 days, and you can easily freeze portions for later. To reheat, simply warm it on the stove or in the microwave, adding a little water or broth if needed to restore the sauce.

Serve it over rice, with naan, or on its own for a satisfying and delicious meal. This curry is always a crowd-pleaser and a great addition to your meal rotation.

❓ Frequently Asked Questions About Sweet Potato Chickpea Curry

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. You will need about 2 medium tomatoes, finely chopped. Keep in mind that fresh tomatoes have a higher water content, so you might need to simmer the curry for a longer time to reduce the sauce.

Can I make this curry in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sauté the onions, garlic, ginger, and spices in a pan, then transfer the mixture to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Can I freeze this curry?

Yes, this curry freezes well. Let it cool completely, then transfer it to an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I serve with this curry?

This curry pairs well with steamed rice, naan bread, or roti. You can also serve it with a side of raita (yogurt sauce) to balance the spices.

Can I make this curry in an Instant Pot?

Yes, you can make this curry in an Instant Pot. Sauté the onions, garlic, ginger, and spices using the sauté function. Add the remaining ingredients, secure the lid, and cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Stir in the lemon juice and garnish with cilantro before serving.

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