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Close-up of a vibrant Sweet Potato and Chickpea Curry in a bowl, with warm natural lighting enhancing its textures.

Sweet Potato and Chickpea Curry

A hearty and flavorful vegan curry combining sweet potatoes and chickpeas in a rich coconut tomato sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium sweet potatoes peeled and diced
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 onion onion chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 can (14 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp curry powder
  • 1 tsp cumin
  • to taste salt and pepper
  • 2 tbsp olive oil
Garnish
  • to taste fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté chopped onion until translucent, then add garlic and ginger, cooking for 1 minute.
  3. Stir in curry powder and cumin, then add sweet potatoes, chickpeas, coconut milk, and tomatoes. Simmer for 20-25 minutes until tender.
  4. Season with salt and pepper, then serve garnished with cilantro.

Notes

Serve with rice or naan for a complete meal.