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Sweet Potato and Chickpea Curry

Sweet potato and chickpea curry with coconut milk is simmered until the sweet potatoes turn tender and the sauce turns orange-gold and silky. This Indian-American style curry features warm spices, chickpeas, and a quick finish with lime and cilantro.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 2 large sweet potatoes peeled and cubed
Chickpeas
  • 2 can (15 oz) chickpeas drained
Coconut curry base
  • 1 can (13.5 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
Spices
  • 3 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 0.5 tsp cayenne
Liquids
  • 1 cup vegetable broth
  • 2 tbsp coconut oil
Serving
  • fresh cilantro
  • lime squeeze
  • rice for serving
Seasoning
  • salt to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat the coconut oil in a Dutch oven over medium heat, then sauté the diced onion for 4 minutes until softened and lightly golden.
  2. Add the minced garlic and grated ginger along with the curry powder, cumin, turmeric, and cayenne; cook for 2 minutes, stirring, until fragrant and coats the onion.
Simmer the curry
  1. Add the sweet potato cubes, drained chickpeas, coconut milk, diced tomatoes, and vegetable broth to the pot and stir to combine.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 20-25 minutes, until the sweet potatoes are tender and the sauce looks thick and cohesive with visible spice flecks.
Finish and serve
  1. Season the curry with salt to taste, then serve hot over rice with fresh cilantro and a squeeze of lime.

Notes

Pro tip: cut the sweet potatoes into even cubes so they tenderize in the same time; if the curry thickens too much while simmering, loosen with a splash of broth or water. Store in an airtight container in the fridge up to 4 days; reheat gently. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge before reheating. For a dairy-free swap, keep it as-is; for lower heat use 1/4 tsp cayenne instead of 1/2 tsp.