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A close-up view of a vibrant Sweet Potato and Chickpea Curry in a bowl, garnished with fresh cilantro.

Sweet Potato and Chickpea Curry

A hearty and flavorful vegan curry combining sweet potatoes and chickpeas in a fragrant coconut sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 large sweet potatoes (peeled and cubed)
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 1 onion finely chopped onion
  • 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
  • to taste Salt and pepper
  • 2 tbsp vegetable oil
Garnish
  • as needed Fresh cilantro

Method
 

  1. Heat oil in a large pot, sauté onion until translucent.
  2. Add garlic and ginger, cook for 1 minute.
  3. Stir in spices, toast for 30 seconds.
  4. Add sweet potatoes and chickpeas, coat with spices.
  5. Pour in coconut milk, add water to cover, simmer 15-20 mins until tender.
  6. Season with salt and pepper, garnish with cilantro before serving.

Notes

Serve with rice or naan for a complete meal.