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Sweet Potato and Chickpea Curry

Sweet potato and chickpea curry with a coconut curry base, simmered until sweet potato cubes turn tender. Warm Indian-American spices coat chickpeas and tomatoes for a thick, spoonable bowl-ready meal served over rice with lime and cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato and chickpea curry base
  • 2 large sweet potatoes Peeled and cubed.
  • 2 can (15 oz) chickpeas Drained.
  • 1 can (13.5 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1 onion Diced.
  • 4 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated (about 1 tablespoon).
  • 3 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 0.5 tsp cayenne
  • 1 cup vegetable broth
  • 2 tbsp coconut oil
  • 0.25 tsp salt Add to taste (start with a small pinch and adjust).
  • 1 fresh cilantro For serving.
  • 1 lime For serving; squeeze over top.
  • 1 rice For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the coconut oil in a Dutch oven over medium heat, then sauté the onion for 4 minutes until softened.
  2. Add the garlic, grated ginger, curry powder, cumin, turmeric, and cayenne, then cook for 2 minutes, stirring, until fragrant.
Simmer the curry
  1. Add the sweet potatoes, drained chickpeas, coconut milk, diced tomatoes, and vegetable broth to the pot.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 20-25 minutes until the sweet potatoes are tender.
Finish and serve
  1. Season with salt to taste, then serve the curry over rice and top with fresh cilantro and a squeeze of lime.

Notes

For the thickest texture, let the curry simmer uncovered for the last 5 minutes so the sauce reduces slightly; stir once or twice so spices don’t stick. Refrigerate leftovers in a sealed container up to 4 days; reheat gently with a splash of broth or water. Freezing is yes—cool fully, freeze up to 2 months, and reheat thoroughly. For a lower-fat option, use light coconut milk while keeping the same spice blend and simmer time.