Go Back
–+ servings
Sweet Potato and Chickpea Curry

Savory Sweet Potato and Chickpea Curry for Cozy Nights

This Sweet Potato and Chickpea Curry is a hearty vegan recipe perfect for cozy nights, bursting with warm flavors and nutritious ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Avocado Oil substitute with extra virgin olive oil if preferred
  • 1 medium Yellow Onion can use white onion as an alternative
  • 3 cloves Garlic minced
  • 1 tablespoon Fresh Ginger grated, fresh preferred
  • 1 tablespoon Garam Masala higher quality brands enhance flavor
  • 1 tablespoon Curry Powder
  • 1 teaspoon Ground Cumin
  • 1 can Canned Diced Tomatoes or fresh diced tomatoes
  • 1 can Chickpeas drained and rinsed
  • 1 can Coconut Milk for lighter option, choose light coconut milk
  • 2 medium Sweet Potato peeled and diced, Jewel or Garnett varieties recommended
  • to taste Sea Salt
  • to taste Fresh Black Pepper
  • 1 tablespoon Fresh Lime Juice optional
  • to garnish Fresh Cilantro
  • as needed Cooked Brown Rice or Vegan Naan for serving

Equipment

  • large skillet or pot

Method
 

Cooking Steps
  1. Heat the oil in a large skillet or pot over medium heat until shimmering, about 1-2 minutes.
  2. Add the diced yellow onion and sauté for about 4 minutes until translucent, then add minced garlic and grated ginger, stirring for another minute.
  3. Sprinkle in garam masala, curry powder, and ground cumin, toasting for about 30 seconds.
  4. Introduce the canned diced tomatoes, stirring well, and cook for about 5 minutes until softened.
  5. Add chickpeas, coconut milk, and diced sweet potatoes; season with sea salt and black pepper, then bring to a simmer.
  6. Cover and simmer for 20-25 minutes, stirring occasionally until sweet potatoes are fork-tender.
  7. Adjust seasoning with lime juice, salt, and pepper to taste.
  8. Serve warm over cooked brown rice or with vegan naan, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 2800IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Ensure to taste and adjust seasoning throughout the cooking process for best flavor. This curry tastes even better the next day when stored properly.

Tried this recipe?

Let us know how it was!