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Sweet Potato Chickpea Curry
Hearty, rich, and bursting with warm and fragrant spices, this Sweet Potato Chickpea Curry with coconut milk is a satisfying and nutritious meal that's guaranteed to delight your taste buds! It's ready in a few simple steps and 100% plant-based, making it a fantastic pick any night of the week.
Servings: 4 servings
Ingredients
- 1 tbsp avocado oil or extra virgin olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 ½ tablespoons minced fresh ginger about 1-inch piece, minced
- 1 tbsp garam masala
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 14 oz can diced tomatoes or 3 fresh tomatoes, diced
- 3 ½ cups cooked chickpeas from 2, 14 oz drained and rinsed cans
- 1 14 oz can coconut milk
- 1 medium sweet potato peeled and cubed (½-inch cubes)
- 2 tsp sea salt plus more to taste
- 1 tsp fresh black pepper plus more to taste
- 2 tbsp fresh lime juice optional
- ¼ cup chopped fresh cilantro for serving
- Cooked brown rice and/or vegan naan for serving. Naan recipe here.
Instructions
- Heat the oil in a large skillet or pot over medium heat.
- Once the oil is hot, add the onion, garlic, and ginger. Sauté, stirring frequently, for about 4 minutes, until the onions are translucent.
- Add the garam masala, curry powder, and cumin to the pot. Do not stir it right away. Allow the spices to toast with the aromatics for 30 seconds before stirring.
- Add the diced tomatoes and stir. Cook for 5 minutes, until the tomatoes have softened and lost their shape.
- Add the chickpeas, coconut milk, sweet potato, salt, and pepper.
- Stir well and bring the curry to a simmer. Cook for 20-25 minutes or until the sweet potatoes are tender.
- Add the lime juice (if using) and season to taste with salt and pepper.
- Serve the curry hot with brown rice or vegan naan and garnish with fresh cilantro.
Video
Notes
Storage Directions
- Refrigerating: Leftover chickpea sweet potato curry keeps covered in an airtight container in the refrigerator for up to 5 days.
- Freezing: Cool the leftovers to room temperature before transferring them to a freezer-safe container and freezing for up to 3 months. Defrost the curry overnight in the refrigerator, or reheat it on low heat in the microwave or on the stovetop.
- Reheating: Warm the sweet potato coconut curry over low heat on the stovetop or on gentle heat in the microwave, stirring periodically until hot. If needed, add a splash of coconut milk or vegetable broth to reconstitute it.
- Preheat the skillet. Let it come to full heat over a medium flame before adding the aromatics to allow them to express their fragrant flavor.
- Don't stir the spices. It will be tempting to do so, but the spices must be toasted unbothered for about 30 seconds. This allows them to bloom and release their flavor as well. Bonus: your kitchen will smell amazing!
- Simmer covered. This traps in the moisture, tenderizing the sweet potatoes and chickpeas and making the sauce thick but scoopable. Stir the curry every 5-10 minutes as it simmers; if the sauce looks too thin on the final few stirs, remove the lid to let it thicken.