Hearty Sweet Potato and Chickpea Curry for Weeknights (Print Version)
Warm Sweet Potato and Chickpea Curry brings comfort with creamy coconut milk, tender sweet potatoes, and hearty chickpeas. Easy, flavorful, vegan dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Indian-inspired
Dietary: Vegan, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
2 large sweet potatoes, peeled and diced
02 -
1 can (15oz) chickpeas, rinsed and drained
03 -
1 can (13.5oz) full-fat coconut milk
04 -
1 can (14.5oz) diced tomatoes, undrained
05 -
1 medium yellow onion, diced
06 -
4 cloves garlic, minced
07 -
1 inch fresh ginger, grated
→ Flavor Boosters
08 -
2 tbsp curry powder
09 -
1 tsp ground turmeric
10 -
1 tsp ground cumin
11 -
1/2 tsp red pepper flakes (or more, to taste)
12 -
1 tbsp olive oil
13 -
Salt and black pepper, to taste
→ Finishing Touches
14 -
2 cups packed fresh spinach
15 -
1/4 cup chopped fresh cilantro
16 -
1 tbsp fresh lime juice
# Instructions:
01 -
First things first, get all your chopping out of the way. Peel and dice those sweet potatoes into about 1-inch cubes. Rinse and drain your chickpeas. Mince the garlic, grate the ginger, and dice the onion. Having everything ready before you start cooking makes the whole process so much smoother. Honestly, I used to just chop as I went, and it always led to something burning while I frantically tried to finish cutting. Learned my lesson there!
02 -
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it softens and becomes translucent, about 5-7 minutes. Then, stir in the minced garlic and grated ginger. Let them cook for another minute until fragrant. This is where your kitchen starts to smell absolutely incredible. Be careful not to burn the garlic here; it can turn bitter so fast! I once got distracted by a text and ended up with slightly singed aromatics – not the end of the world, but not ideal either.
03 -
Now, add your curry powder, turmeric, cumin, and red pepper flakes to the pot. Stir constantly for about 30 seconds to a minute. This step, called "blooming" the spices, really brings out their essential oils and deepens their flavor. You'll notice the aroma intensify almost immediately. It’s a game-changer, truly. Don't rush this part; let those spices do their thing!
04 -
Pour in the canned diced tomatoes (undrained), the full-fat coconut milk, the diced sweet potatoes, and the rinsed chickpeas. Give everything a good stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook. This is where the magic happens as the flavors meld together.
05 -
Let your Sweet Potato and Chickpea Curry simmer for about 20-25 minutes, or until the sweet potatoes are fork-tender. Give it a stir every now and then to make sure nothing is sticking to the bottom. This is the part where you can walk away, maybe clean up a bit, or just enjoy the amazing smells filling your home. I always use this time to put away my chopping board and knife, makes the end clean-up less daunting.
06 -
Once the sweet potatoes are tender, stir in the fresh spinach. It will wilt down quickly, adding a lovely pop of green. Remove the pot from the heat. Stir in the fresh cilantro and a squeeze of fresh lime juice. Taste and adjust the seasonings – you might need a little more salt or a pinch of pepper. Your Hearty Sweet Potato and Chickpea Curry is ready! It should look vibrant, smell amazing, and be wonderfully creamy.
# Notes:
01 -
Full-fat coconut milk is non-negotiable for that creamy, rich texture.
02 -
Always bloom your spices; it makes a huge difference in flavor depth.
03 -
Don't be afraid to taste and adjust seasonings throughout the cooking process.
04 -
Reheat gently on the stovetop to maintain the sauce's creaminess.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
cutting board
03 -
knife
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 50g
Protein: 15g