Sweet Potato Chickpea Curry

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The combination of tender sweet potatoes, hearty chickpeas, and a creamy coconut sauce makes this Sweet Potato Chickpea Curry absolutely irresistible! I can have dinner ready in just 40 minutes, making it the perfect meal for busy nights. Naturally gluten-free and vegan, it’s a dish my whole family loves.

Chickpeas are my favorite protein to cook with, and if you have been in my kitchen, you already know I use them all the time. They soak up flavor, add heartiness to any dish, and are so easy to work with. That is exactly why I created this sweet potato chickpea curry, a nourishing meal I can make any night of the week. Just like my chickpea and potato curry, this recipe is filled with plant-based protein and wholesome ingredients that come together easily.

Sweet potatoes add the perfect balance of softness and natural sweetness, while chickpeas bring that hearty bite I love. With a creamy coconut base and simple pantry staples, this dish is one I can always count on when I need something filling and nutritious. It reminds me of my Thai vegetable coconut curry soup, both are delicious and perfect for sharing with family.

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🥘 Ingredients

Bringing these wholesome ingredients together creates the most flavorful sweet potato curry with chickpeas recipe! Here’s what I use:

Sweet potatoes: I use two medium sweet potatoes, cut into small cubes, for a hearty and slightly sweet base.

Aromatic base: Fresh red onion, garlic, and grated ginger add depth and bring out the best flavors in this curry.

Veggies: I love adding bell peppers, corn, carrots, celery, and baby spinach for color, texture, and extra nutrients.

Tomatoes: Canned tomatoes make this dish rich and flavorful while saving time on prep.

Curry powder: Just a couple of tablespoons add deep, warm spice that makes the curry taste like it has been cooking all day.

Coconut milk: Light coconut milk keeps the sauce creamy and smooth without extra fat, and I always make sure to use an unsweetened version.

🍲 Substitutions

Milk: Full-fat coconut milk makes the curry extra rich and creamy. If dairy-free isn’t needed, I sometimes use whole milk or half-and-half in equal parts.

Curry powder: If I don’t have curry powder, I mix my own with ground coriander, cumin, garam masala, turmeric, dry mustard, and pepper. It brings the same warm, spiced flavor to the dish.

Chickpeas: If I am out of chickpeas, I swap them for red or brown lentils. I just adjust the cooking time to make sure they cook through properly.

🔪 How To Make

Make this easy sweet potato curry with coconut milk in just four simple steps. Trust me, you will want to make a big batch because your family will definitely ask for seconds!

Sauté: I heat a large pot over medium heat and add olive oil, onion, carrots, celery, and bell peppers. I cook for about eight minutes, stirring often, until the onions turn translucent.

Cook: Then, I add the garlic, ginger, corn, spinach, or baby kale along with the curry powder. I let it cook for one to two minutes, stirring to blend the flavors.

Combine: I add the sweet potatoes, chickpeas, crushed tomatoes, and coconut milk. I stir everything together to blend the flavors.

Simmer: I bring the mixture to a boil, then reduce the heat to a simmer. I cover the pot and let it cook for 30 minutes until the sweet potatoes are tender.

📖 Variations

This sweet potato chickpea curry is one of my favorite cozy meals, and I love how easy it is to switch things up. For a variation, I sometimes swap:

Add different veggies: I love tossing in extra vegetables to change things up. One cup of chopped green beans, cubed red potatoes, or sweet peas all work beautifully in this curry.

Thinner broth: If I want a lighter, less creamy curry, I swap the coconut milk for the same amount of vegetable stock. It still tastes great but has a thinner, brothier texture.

Curry flavor: I sometimes use Panang or Thai red curry paste instead of curry powder for a different twist. Since the paste is spicier, I start with one tablespoon, stir, and taste before adding more.

Oil-free: For an oil-free version, I sauté the veggies in a few tablespoons of vegetable broth instead of oil. It keeps the flavors rich while making the dish even lighter.

🍽 Serving Suggestions

I always serve this sweet potato curry piping hot with jasmine rice, brown rice, or even fluffy quinoa when I want something extra hearty. Sometimes I switch things up with cauliflower rice for a lighter meal, but no matter what, I always have something to soak up all that rich, flavorful sauce. And if I really want to make it special, I add warm vegan flatbread or my delicious Guyanese roti, which takes it from a simple weeknight dinner to a meal my whole family gets excited about.

If I want to add a fresh, zesty touch, I squeeze a little lime juice on top or serve it with lime wedges and fresh cilantro. For extra crunch and a boost of protein, I sprinkle chopped peanuts or cashews, which make every bite even better.

🫙 Storage Directions

Refrigerating: I store leftovers in an airtight container in the fridge for up to five days. This curry tastes even better the next day, so I love making extra for easy meals during the week.

Freezing: Once the curry cools completely, I transfer it to a freezer-safe container and store it for up to two months. When I’m ready to enjoy it, I thaw it in the fridge overnight before reheating.

Reheating: I warm leftovers in the microwave, covered, or on the stovetop over medium heat. I stir occasionally and add a splash of water if needed to thin out the sauce.

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