Sweet Potato and Chickpea Curry Recipe
Meet your new go-to comfort food: Sweet Potato and Chickpea Curry. This vibrant stew brings together tender sweet potatoes, hearty chickpeas, and leafy spinach in a rich coconut curry sauce that’s both soul-warming and energizing. It’s a recipe perfect for busy weeknights or cozy weekends, satisfying for vegans and omnivores alike. With only a handful of pantry-friendly ingredients, you can whip up a deeply flavorful dish that delights your taste buds and fills your kitchen with tantalizing aromas. Let’s dive into a curry you’ll crave again and again!
Ingredients You’ll Need
This Sweet Potato and Chickpea Curry is proof that a handful of essential ingredients can create magic. Each item contributes a unique flavor, luscious texture, or brilliant color, coming together for a dinner that’s greater than the sum of its parts. Here are your must-haves, with a little guidance for each along the way:
- Coconut oil: Brings a subtle richness and helps to bloom the spices for maximum flavor.
- Onion: The savory foundation that sweetens as it cooks and adds depth to every bite.
- Garlic: Adds that unmistakable aromatic punch that makes curries addictive.
- Fresh ginger: Lends zesty warmth and a touch of brightness throughout the dish.
- Red curry paste: The centerpiece of flavor; adjust to taste for a little more (or less) heat.
- Sweet potatoes: The star ingredient, their natural sweetness and creaminess make the curry irresistible.
- Chickpeas: Offer delicious protein and a satisfying, hearty bite.
- Coconut milk: Makes everything lush and silky, balancing spice with mellow creaminess.
- Vegetable broth: Keeps the curry light but deeply flavorful; use a good quality one for best results.
- Ground cumin: Infuses earthy notes that play perfectly with sweet potatoes and coconut milk.
- Turmeric: Adds a burst of golden color and a subtle peppery, warm undertone.
- Salt: Pulls all the flavors together and makes them pop.
- Black pepper: Offers gentle heat in the background.
- Fresh spinach: Adds color, texture, and a pop of freshness right at the end.
- Lime juice: Brightens every bite, adding contrast to the creamy curry.
- Fresh cilantro (optional): A fresh herbal flourish that makes every bowl pretty and aromatic.
- Cooked rice: The perfect base for soaking up all that luxurious curry sauce.
How to Make Sweet Potato and Chickpea Curry
Step 1: Sauté the Aromatics
Start things off by heating a tablespoon of coconut oil in a large pot over medium heat. Once shimmering, add your chopped onion and gently cook for about three to four minutes, letting it soften and release its sweet aroma. Next, toss in the minced garlic, fresh ginger, and red curry paste. Stir and let everything cook for just a minute or two — this stage is where the kitchen really begins to smell amazing, as the spices and aromatics come to life.
Step 2: Add the Veggies and Sauce Components
Now it’s time to set the foundation for your Sweet Potato and Chickpea Curry. Add the diced sweet potatoes and chickpeas right to the pot, followed by the coconut milk and vegetable broth. Sprinkle in the ground cumin, turmeric, salt, and a few cracks of black pepper. Give everything a good stir, making sure those chunks of sweet potato are well coated in the beautiful golden sauce.
Step 3: Simmer Until Tender
Bring the pot to a gentle boil, then lower the heat to a simmer. Cover with a lid and let it cook for about 20 to 25 minutes. The sweet potatoes should become tender enough to pierce easily with a fork, and the whole curry will thicken slightly as the flavors meld. If the sauce reduces too much, just add a splash more broth to achieve your desired consistency.
Step 4: Wilt the Spinach
Stir in the fresh spinach and let it cook for just another minute or two. Watch as the vibrant greens swoon into the curry, adding nutrition and color without overpowering the other flavors. This step ensures the spinach stays bright and perfectly wilted, giving your Sweet Potato and Chickpea Curry extra freshness.
Step 5: Finish with Lime Juice
Remove the pot from heat and squeeze in the juice of half a lime. Stir everything together. The burst of citrus cuts the richness of the coconut and brings all those flavors into sharp, harmonious focus. Taste and adjust seasoning if you like — sometimes another hit of salt or a dash of chili can be just right!
How to Serve Sweet Potato and Chickpea Curry
Garnishes
A final shower of freshly chopped cilantro (if you like it) does wonders for the presentation and adds a cool herbal note that perks up the bowl. For an extra flourish, a wedge of lime on the side or a sprinkle of thinly sliced red chiles will wow your taste buds and your dinner companions.
Side Dishes
This curry absolutely sings when spooned over a bowl of fluffy cooked rice, soaking up the vibrant sauce. You could also serve it with warm naan or roti for dipping, or scoop it over quinoa for a protein boost. A simple cucumber salad on the side would add a crisp, refreshing contrast.
Creative Ways to Present
Try ladling your Sweet Potato and Chickpea Curry into hollowed-out roasted sweet potatoes for a show-stopping dinner. Or, present it family-style, with a big pot in the center of the table and everyone helping themselves. For meal prep, portion it into single-serving bowls layered with rice for a grab-and-go lunch option.
Make Ahead and Storage
Storing Leftovers
Leftovers of Sweet Potato and Chickpea Curry keep beautifully in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, turning tomorrow’s lunch into something you’ll look forward to. Just make sure to let the curry cool before refrigerating to keep everything fresh.
Freezing
If you want to prepare a bigger batch, this curry is freezer-friendly! Spoon cooled portions into freezer-safe containers, leaving a bit of room for expansion. It keeps well for up to three months. When you’re ready for a quick meal, simply thaw overnight in the fridge or gently defrost in the microwave.
Reheating
Reheating is a breeze: just warm the leftovers in a saucepan over medium-low heat, stirring occasionally. You might need to add a splash of water or broth to loosen the sauce. The curry reheats beautifully in the microwave as well — just cover with a lid or damp paper towel and heat in one-minute increments, stirring between, until piping hot.
FAQs
Can I make Sweet Potato and Chickpea Curry ahead of time?
Absolutely! This curry actually gets even better after a day in the fridge, as the spices and coconut meld together. Just store it in an airtight container and reheat before serving.
Is this curry spicy?
The level of heat depends on the red curry paste you use and how much you add. Most supermarket curry pastes are mild to medium, but feel free to adjust the amount to suit your taste or pick a spicy variety if you love extra heat.
Can I add other vegetables?
Definitely! This Sweet Potato and Chickpea Curry is very flexible. Try adding bell peppers, carrots, peas, or even cauliflower florets. Just be sure to adjust cook times as needed to keep every veggie perfectly tender.
What type Main Course
Full-fat coconut milk delivers the creamiest, richest sauce, but light coconut milk can be used if you want a lighter dish. Shake the can well before opening to combine the cream and liquid for the best consistency.
Is this recipe gluten-free and vegan?
Yes! Sweet Potato and Chickpea Curry is naturally both vegan and gluten-free, making it suitable for a variety of dietary preferences and needs. Always double-check your curry paste and broth labels to ensure they’re gluten-free.
Final Thoughts
If you’re searching for a cozy, nourishing dinner that feels special yet fits your weeknight routine, Sweet Potato and Chickpea Curry deserves a spot in your regular rotation. Give this recipe a try — your future self will thank you for it!
Print
Sweet Potato and Chickpea Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A delicious and easy-to-make Sweet Potato and Chickpea Curry that is vegan and gluten-free. This Thai-inspired curry is creamy, flavorful, and packed with nutritious ingredients like sweet potatoes, chickpeas, and spinach.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups fresh spinach
- juice of ½ lime
- fresh cilantro for garnish (optional)
- cooked rice for serving
Main Curry:
Garnish and Serving:
Instructions
- Prepare the Curry: Heat coconut oil in a large pot, sauté onion, garlic, ginger, and curry paste until fragrant.
- Cook the Curry: Add sweet potatoes, chickpeas, coconut milk, broth, cumin, turmeric, salt, and pepper. Simmer covered for 20–25 minutes until sweet potatoes are tender.
- Finish the Dish: Stir in spinach until wilted, remove from heat, add lime juice. Serve over rice, garnish with cilantro.
Notes
- You can adjust the spice level by using more or less curry paste.
- For added protein, stir in cooked lentils or tofu cubes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: about 1 ½ cups without rice
- Calories: 320
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
