Name: Sweet Potato and Chickpea Curry Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
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; 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 cans, drained and rinsed; 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; Cooked brown rice and/or vegan naan for serving

Jump to Recipe· 4.9 from 29 reviews

If you’re craving something hearty, flavorful, and totally comforting, this Sweet Potato Chickpea Curry has your name written all over it! Imagine velvety cubes of sweet potato mingling with tender chickpeas, all cozied up in a lusciously spiced coconut milk sauce. It’s plant-based magic for an easy weeknight dinner, delivering layers of aromatic Indian-inspired flavor and loads of nutrition in every scoop. You’ll love how effortless it is, and I promise—each bite tastes like a hug in a bowl.

Sweet Potato and Chickpea Curry Recipe - Recipe Image

Ingredients You’ll Need

What I love about this curry is how each ingredient brings something special—color, creaminess, or that unmistakable spice warmth. With just a handful of pantry and produce staples, you’re already halfway to vibrant, crave-worthy comfort food!

Avocado oil or extra virgin olive oil: Both are perfect for sautéing and help carry the spices beautifully.
Yellow onion: The flavor base—choose a small one for just the right sweetness and balance.
Garlic: Three cloves pack in savory depth; mince it for even distribution.
Fresh ginger: Grate or mince a 1-inch piece for zingy brightness—don’t skip this!
Garam masala: This warm, complex blend brings that honest-to-goodness curry aroma.
Curry powder: Choose mild or spicy depending on your taste—both work wonders!
Ground cumin: Adds earthy, smoky notes that ground the flavors.
Diced tomatoes: Use a 14 oz can or 3 fresh—this gives the sauce its tang and gorgeous color.
Cooked chickpeas: Canned or homemade, they provide protein and comforting texture.
Coconut milk: One can transforms everything into an ultra-creamy, rich sauce.
Sweet potato: Peel and cube for a natural sweetness and hearty bite.
Sea salt: Season generously to bring all the flavors into focus.
Fresh black pepper: Don’t forget a grind at the end—it perks everything up!
Lime juice: Totally optional, but a splash adds brightness right before serving.
Fresh cilantro: Chopped as a garnish, it adds color and fresh, herby fragrance.
Cooked brown rice or vegan naan: Curry’s best companions for soaking up every drop.

How to Make Sweet Potato Chickpea Curry

Step 1: Sauté the Aromatics

Begin by heating your oil in a large skillet or heavy-bottomed pot over medium heat. Once shimmering, toss in the diced onion, garlic, and ginger. Stir often and let them sizzle for about 4 minutes—this will create a fragrant foundation that fills your kitchen with the promise of something delicious.

Step 2: Toast the Spices

Sprinkle in the garam masala, curry powder, and ground cumin, but here’s the trick: let them sit on top of the aromatics without stirring for 30 seconds. You want the spices to toast gently, unlocking their deep flavors and giving you that irresistible curry shop aroma. After 30 seconds, go ahead and stir everything together.

Step 3: Add Tomatoes and Simmer

Pour in your diced tomatoes, whether canned or fresh, and stir. Let everything cook down for about 5 minutes, until the tomatoes soften and start to break apart, forming a chunky, flavorful base for your Sweet Potato Chickpea Curry sauce.

Step 4: Build the Curry

Now it’s time for the stars—add your chickpeas, coconut milk, and cubed sweet potato. Season with sea salt and black pepper, then stir it all gently. Marvel at that beautiful pot of colors! Bring the curry to a gentle simmer and cover.

Step 5: Simmer Until Tender

Let the curry bubble gently on low for 20–25 minutes. Check every 5–10 minutes to give it a quick stir. The sweet potatoes should become fork-tender, and the sauce will thicken into the creamy, dreamy consistency that makes this Sweet Potato Chickpea Curry so special.

Step 6: Finish and Serve

Right before serving, add a splash of lime juice if using, and taste for final seasoning, adjusting salt and pepper as needed. Scoop generous portions over fluffy brown rice or alongside vegan naan, then crown with freshly chopped cilantro. Grab a spoon and dive in!

How to Serve Sweet Potato Chickpea Curry

Garnishes

A sprinkle of fresh cilantro works wonders here, adding a vivid green pop and a bit of herbal freshness. If you’re feeling fancy, try adding thinly sliced red chili, extra lime wedges, or even a spoonful of coconut yogurt for a cooling touch—the more colorful and inviting, the better!

Side Dishes

Sweet Potato Chickpea Curry is especially satisfying with a bed of warm brown rice or a platter of pillowy vegan naan. If you want to keep things light, serve with steamed greens or a fresh cucumber salad on the side for a crisp contrast.

Creative Ways to Present

For a fun twist, serve your Sweet Potato Chickpea Curry in a bread bowl, or over baked sweet potato halves for double the sweet potato goodness. Hosting friends? Offer it as part of a curry buffet with chutneys, pickles, and crunchy papadums for an unforgettable meal.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato Chickpea Curry keeps beautifully in an airtight container in the refrigerator for up to five days—making it a lifesaver for busy weeks. Just let it cool completely before storing so the flavors stay fresh.

Freezing

For longer storage, let the curry cool, then transfer to a freezer-safe container and freeze for up to three months. When you’re ready for another round of comfort, thaw it overnight in the fridge.

Reheating

Warm your curry gently on the stovetop over low heat or in the microwave, stirring occasionally. If the sauce looks thick, a splash of coconut milk or vegetable broth will return it to its creamy glory.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Absolutely! If you swap in white or Yukon gold potatoes, your curry will be just as hearty. The flavor will be a bit less sweet, but still delicious and satisfying.

Is Sweet Potato Chickpea Curry spicy?

The level of heat is totally up to you! As written, the recipe is more aromatic than spicy, but feel free to add chili powder, a pinch of cayenne, or fresh chilies if you love some extra kick.

Can I make this curry oil-free?

Yes, you can sauté the onions, garlic, and ginger in a splash of water or vegetable broth instead of oil. The flavor will still shine, and you’ll keep it completely oil-free.

What other vegetables can I add?

This curry is wonderfully flexible! Add bell peppers, spinach, kale, cauliflower, or peas for more color and nutrition. Just adjust cooking time so all your veggies stay tender but not mushy.

How do I thicken or thin the curry?

If your Sweet Potato Chickpea Curry is too thick after simmering, simply stir in a bit more coconut milk or broth. If it’s too thin, keep simmering with the lid off for a few more minutes until it reaches your desired consistency.

Final Thoughts

Whether you’re a lifelong curry lover or new to plant-based cooking, this Sweet Potato Chickpea Curry is guaranteed to earn a spot in your regular dinner rotation. Each bowl is pure comfort, packed with vibrant flavors and goodness. I hope you give it a try soon and make it your own—happy cooking!