Spiced Sweet Potato and Chickpea Curry Recipe
This Spiced Sweet Potato and Chickpea Curry is a rich, flavorful, and hearty vegetarian dish that combines tender sweet potatoes, protein-packed chickpeas, and aromatic spices. The creamy coconut milk base adds richness while the warm spices—like cumin, turmeric, and coriander—provide deep flavor. This curry is comforting, healthy, and perfect for a weeknight dinner or meal prep.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil or coconut oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon ground chili powder (adjust to your spice preference)
1/2 teaspoon smoked paprika (optional, for a smoky flavor)
1 can (14 oz) diced tomatoes, with juice
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk (full-fat for a creamier texture)
1/2 cup vegetable broth (or water)
Salt and pepper, to taste
2 cups fresh spinach or kale, chopped (optional)
Fresh cilantro, for garnish
Juice of 1 lime (optional)
Instructions:
Prepare the vegetables:
Peel and cube the sweet potatoes into bite-sized pieces. Set aside.
Cook the aromatics:
Heat the olive oil (or coconut oil) in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until softened.
Add the garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Add the spices:
Add the cumin, coriander, turmeric, cinnamon, chili powder, and smoked paprika (if using) to the pot. Stir well to coat the onions and garlic in the spices, and cook for another 1-2 minutes, allowing the spices to bloom.
Add the sweet potatoes and liquids:
Add the cubed sweet potatoes to the pot and stir to combine with the spices.
Pour in the diced tomatoes (with juice), coconut milk, and vegetable broth (or water). Stir to combine, ensuring the sweet potatoes are mostly covered by the liquid. Season with salt and pepper to taste.
Simmer the curry:
Bring the mixture to a simmer. Cover and cook for about 20-25 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent sticking.
Add the chickpeas:
Once the sweet potatoes are cooked, add the chickpeas to the curry and stir them in. Continue simmering for another 5 minutes to heat the chickpeas through and let the flavors meld together.
Finish the curry:
If using, add chopped spinach or kale to the curry and stir until wilted (about 2-3 minutes).
Taste and adjust seasoning, adding more salt, pepper, or spices as desired.
Squeeze the juice of 1 lime into the curry for a bright, fresh finish.
Serve:
Serve the curry hot over rice, quinoa, or with naan bread. Garnish with fresh cilantro and enjoy!
Tips & Notes:
Sweet Potato Size:
The size of the sweet potato cubes can affect cooking time. If you cut them smaller, they will cook faster. Be sure to check for tenderness after 20 minutes to avoid overcooking.
Spice Level:
Adjust the chili powder and turmeric based on your spice tolerance. You can also use a pinch of cayenne pepper or add fresh chilies if you prefer more heat.
Coconut Milk:
For a lighter version, you can use light coconut milk or replace it with almond milk, but full-fat coconut milk gives the curry a creamier and richer texture.
Protein:
Chickpeas are a great protein source for this dish, but you could also add other beans such as lentils or kidney beans. For non-vegetarian options, you could include chicken or tofu.
Meal Prep:
This curry makes excellent leftovers. You can store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.
Serving Suggestions:
Serve the curry with steamed basmati rice, brown rice, quinoa, or flatbreads like naan for a filling meal. A side of cucumber raita or a simple salad can help balance the heat.
Greens:
Adding spinach or kale not only boosts the nutrition but also adds texture and color. Feel free to substitute with other greens like Swiss chard or collard greens.
Variations:
To make the dish richer, you can add a tablespoon of peanut butter or almond butter to the curry, which gives it a lovely depth of flavor.
For a slightly tangy flavor, add a spoonful of tamarind paste or a dash of apple cider vinegar.
Enjoy this hearty Spiced Sweet Potato and Chickpea Curry as a wholesome, nutritious, and satisfying meal!