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Sweet Potato and Chickpea Curry a warm bowl of golden‑orange curry with soft sweet potato chunks, chickpeas, spinach, and a creamy coconut‑based sauce, served over white rice with lime and fresh cilantro

Sweet Potato and Chickpea Curry

A creamy and comforting vegan curry made with tender sweet potatoes, chickpeas, and warm spices. Perfect for a simple and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp oil
  • 1 medium onion, diced
  • 3 cloves garlic
  • 1 tbsp ginger
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 2 medium sweet potatoes cubed
  • 1 can chickpeas
  • 1 can coconut milk
  • 1 cup vegetable broth

Equipment

  • Large Pot
  • Knife and cutting board
  • Wooden spoon

Method
 

  1. Cook onion, garlic, and ginger until fragrant.
  2. Add spices and toast briefly.
  3. Stir in sweet potatoes, coconut milk, and broth.
  4. Simmer until potatoes are tender.
  5. Add chickpeas and finish cooking before serving.

Notes

  • Toast spices for deeper flavor.
  • Cut potatoes evenly for consistent cooking.
  • Adjust thickness with broth if needed.
  • Add lime for brightness.
  • Store leftovers for up to 4 days.