Chickpea and Sweet Potato Curry

This dish wraps you in warmth from the inside out. Tender cubes of sweet potato and hearty chickpeas swim in a luscious coconut-tomato curry infused with garlic, ginger, and aromatic spices like cumin, turmeric, and garam masala. The sweet potato lends a natural velvety richness, while chickpeas provide satisfying bite and protein. It’s the kind of nourishing, flavor-packed bowl that makes you forget you're eating healthy—and reminds you why simple ingredients can create something extraordinary.

Why It’s Effortlessly Simple

This curry doesn't need chef-level precision or specialty tools—just one pot, a few pantry staples, and about 30–40 minutes. You sauté your aromatics, toss in spices to bloom, then simmer everything until creamy and tender. Canned chickpeas and coconut milk make the process fast and stress-free, while the sweet potato cooks down to perfection without much tending. Whether it’s a weeknight dinner or your first dive into plant-based cooking, this one’s easy to master.

Meal Prep Friendly and Reheat-Ready

Curries are built to get better over time, and this one’s no exception:

  • The flavors deepen as it rests, making leftovers even more mouthwatering.

  • It stores beautifully in airtight containers for up to 5 days.

  • Reheats easily on stovetop or microwave—just add a splash of water if needed.

  • Serve over rice, quinoa, or with warm naan for variety throughout the week.

Its fiber-rich, plant-powered ingredients make it a filling option that doesn’t weigh you down.

Protein Pairings and Custom Toppings

While chickpeas provide solid protein on their own, you can easily bump it up:

  • Tofu cubes or tempeh for added plant-based muscle

  • Pulled rotisserie chicken for non-vegetarian versatility

  • Greek yogurt swirl for a cool, creamy contrast

  • Cilantro, lime juice, or sliced chilies to brighten each bite

  • Pumpkin seeds or crushed peanuts for crunch and extra nutrition

These additions offer personalization while keeping the curry front and center.

Chickpea and Sweet Potato Curry

Recipe

 

Ingredients:

  • 1 tbsp coconut oil or olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 tbsp grated ginger

  • 1½ tsp ground cumin

  • 1 tsp turmeric

  • 1½ tsp garam masala

  • ½ tsp paprika

  • 1 large sweet potato, peeled and cubed

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 can (14 oz) diced tomatoes

  • 1 can (14 oz) coconut milk

  • Salt and pepper to taste

  • Fresh cilantro for garnish

  • Lime wedges for serving

Instructions:

  1. Heat oil in a large pot. Sauté onion until soft, about 5 minutes.

  2. Add garlic and ginger, cooking until fragrant.

  3. Stir in spices and toast for 30 seconds.

  4. Add sweet potato, chickpeas, tomatoes, and coconut milk. Stir well.

  5. Simmer uncovered for 20–25 minutes, stirring occasionally, until sweet potato is fork-tender and sauce thickens.

  6. Season with salt, pepper, and garnish with cilantro and lime juice. Serve warm.

Nutrition Facts (Per Serving)

  • Calories: 410 kcal

  • Protein: 13 g

  • Total Fat: 18 g

  • Saturated Fat: 11 g

  • Carbohydrates: 52 g

  • Dietary Fiber: 10 g

  • Sugars: 9 g

  • Sodium: 350 mg