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Sweet Potato And Chickpea Curry

Sweet potato and chickpea curry with a vibrant coconut-based sauce, tender cubes, and hearty chickpeas. Simmered until the sweet potatoes are fork-tender, then finished with cilantro and lime over rice for a fragrant, comforting main.
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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 potatoes
  • 2 sweet potatoes peeled and cubed
  • Salt to taste
Chickpeas and aromatics
  • 2 can (15 oz) chickpeas drained
  • 1 onion diced
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
Curry base and vegetables
  • 1 can (13.5 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 3 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 0.5 tsp cayenne
  • 1 cup vegetable broth
  • 2 tbsp coconut oil
For serving
  • 1 Fresh cilantro for serving
  • 1 lime squeeze for serving
  • 1 rice for serving

Equipment

  • 1 Dutch oven

Method
 

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

Notes

For best texture, cut sweet potatoes into even 1-inch cubes so they cook in the same 20-25 minute simmer. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or microwave with a splash of broth if needed. Freezing is not recommended because coconut milk can separate after thawing. For a lighter option, use light coconut milk and reduce the coconut oil to 1 tablespoon.