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A top-down view of a bowl filled with Sweet Potato and Chickpea Curry curry served alongside fluffy couscous, garnished with fresh cilantro and lime wedges, placed on a wooden board with a cloth napkin.

Sweet Potato and Chickpea Curry

A rich, comforting one-pot curry with tender sweet potatoes, chickpeas, and warm spices, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main
Cuisine: Indian, Vegetarian
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon oil for sautéing
  • 1 onion diced medium, for flavor
  • 3 cloves garlic minced aromatic
  • 1 tablespoon fresh ginger minced for warmth
  • 2 teaspoon madras curry powder or substitute with mild curry powder
  • 1 teaspoon ground cumin earthy spice
  • 1 teaspoon ground coriander for depth
  • 1 teaspoon chili powder adjust for heat
  • ½ teaspoon ground cinnamon optional, for warmth
  • ½ teaspoon ground turmeric for color and flavor
  • ¼ teaspoon cayenne powder optional, for heat
  • 2 medium sweet potatoes peeled and cubed into ½-inch pieces for texture
  • 13.5 oz coconut milk canned full-fat for creaminess
  • ¾ cup water to thin sauce slightly
  • 1½ cups chickpeas drained and rinsed from 1 15 oz can
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 2 tablespoon almond butter or cashew butter, optional
  • 2 teaspoon brown sugar optional, balances spice
  • 1 tablespoon lime juice from about half a lime
  • Prepared couscous or rice for serving optional
  • Chopped fresh cilantro for garnish optional

Method
 

  1. Heat the oil in a large Dutch oven over medium heat. Add the diced onion and sauté 4–5 minutes until soft and lightly browned.
  2. Add minced garlic and ginger. Stir for 1 minute until fragrant.
  3. Sprinkle in curry powder, cumin, coriander, chili powder, cinnamon, turmeric, and cayenne. Stir for 1 minute to toast the spices.
  4. Add water and scrape the bottom of the pan to loosen any bits. Stir in coconut milk, sweet potatoes, and chickpeas.
  5. Season with salt and black pepper. Bring to a gentle boil, then reduce heat to simmer. Cook 15–20 minutes until sweet potatoes are fork tender.
  6. Stir in almond butter, brown sugar, and lime juice until well combined.
  7. Serve over couscous or rice and sprinkle with chopped cilantro if desired.

Nutrition

Serving: 1 ServingCalories: 280kcalCarbohydrates: 35gProtein: 8gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 360mgPotassium: 650mgFiber: 7gSugar: 7gVitamin A: 22000IUVitamin C: 25mgCalcium: 80mgIron: 4mg

Notes

This sweet potato and chickpea curry is a cozy, flavorful dish perfect for weeknight dinners. Serve it over rice or couscous and enjoy the warm blend of spices and creamy coconut sauce.

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