Dinner

Sweet Potato and Chickpea Curry Recipe

ByLily Monroe November 11, 2025November 11, 2025

Introduction

This Sweet Potato and Chickpea Curry is a comforting and flavorful dish perfect for any day of the week. Combining tender sweet potatoes with hearty chickpeas in a rich coconut and spice sauce, it’s both nourishing and satisfying. Easy to make and packed with bold flavors, it’s sure to become a favorite.

A bowl filled with a thick orange curry containing chickpeas, chunks of orange sweet potato, and dark green spinach leaves, topped with fresh chopped green cilantro. On the left side of the bowl, there is a serving of white rice sprinkled with red chili flakes and black pepper. A silver spoon rests on the right side of the bowl, partially dipped into the curry. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt and pepper to taste
2 tbsp vegetable oil
Fresh cilantro for garnish

Instructions

Step 1: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Step 2: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 3: Add the curry powder, turmeric, and cumin. Toast the spices for about 30 seconds, stirring constantly to release their flavors.
Step 4: Add the cubed sweet potatoes and chickpeas to the pot, stirring well to coat them evenly with the spices.
Step 5: Pour in the coconut milk and then add enough water to just cover the vegetables. Bring to a boil.
Step 6: Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the sweet potatoes are tender.
Step 7: Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Tips & Variations

For extra heat, add a chopped chili or a pinch of cayenne pepper with the spices.
Swap chickpeas for lentils or add spinach for more greens.
Serve over steamed rice or with warm naan bread for a complete meal.
If you prefer a thicker curry, reduce the amount of water or simmer uncovered for a few minutes longer.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce.

How to Serve

This image shows a bowl with two main layers: on one side, there is a white cooked rice layer with soft, separated grains, and on the other side is a thick orange curry that contains chunks of bright orange sweet potato and beige chickpeas. The curry is topped with fresh green chopped herbs and a small dollop of white sauce or yogurt in the center with a sprinkle of red chili flakes on top. The bowl has a brown textured rim and is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients like coconut milk and chickpeas.

How can I thicken the curry if it’s too watery?

Simmer the curry uncovered for a few extra minutes to reduce the liquid, or mash some of the sweet potatoes against the side of the pot to thicken the sauce.