Sweet Potato & Chickpea Coconut Curry
Description
This vibrant Sweet Potato & Chickpea Coconut Curry is a comforting, hearty, and naturally plant-based dish, perfect for a cozy dinner. The sweetness of tender roasted sweet potatoes balances perfectly with the earthy chickpeas, aromatic spices, and creamy coconut milk. A splash of lime juice and fresh cilantro adds brightness, making this curry a wholesome, flavorful, and satisfying meal. Serve it with steamed rice, warm naan, or your favorite grains.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Curry:
1 tbsp coconut oil (or olive oil)
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece ginger, grated
2 medium sweet potatoes, peeled and diced (about 3 cups)
1 can (400 g) chickpeas, drained and rinsed
1 red bell pepper, diced
1-2 green chilies, chopped (optional, for heat)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder (adjust to taste)
½ tsp smoked paprika
Salt and black pepper, to taste
1 can (400 ml) coconut milk
1 cup vegetable broth or water
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Optional toppings:
Toasted cashews or peanuts
Fresh spinach or kale (added in the last 5 minutes of cooking)
Instructions
Prep Ingredients:
Dice sweet potatoes and bell peppers, mince garlic, grate ginger, and chop onion and chilies.
Cook Aromatics:
Heat coconut oil in a large skillet or saucepan over medium heat. Add onion and sauté until soft and translucent (3–4 minutes). Add garlic, ginger, and green chilies; sauté for another 1–2 minutes until fragrant.
Add Spices:
Stir in turmeric, cumin, coriander, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices lightly.
Add Veggies and Chickpeas:
Add diced sweet potatoes, red bell pepper, and chickpeas. Stir to coat with the spices.
Add Liquids:
Pour in coconut milk and vegetable broth. Stir well to combine. Bring the mixture to a gentle simmer.
Simmer:
Cover and simmer on low-medium heat for 20–25 minutes, or until sweet potatoes are tender and curry has thickened. Stir occasionally to prevent sticking.
Finish with Lime and Greens:
Add lime juice and any optional greens like spinach or kale. Stir until greens are wilted. Adjust salt and pepper to taste.
Serve:
Serve hot, garnished with chopped cilantro and optional toasted nuts. Pair with rice, quinoa, or warm naan bread.
Tips & Variations
Spice Level: Adjust green chilies and chili powder according to preference.
Creamier Curry: For a richer taste, use full-fat coconut milk.
Extra Protein: Add tofu cubes or cooked lentils.
Meal Prep: This curry keeps well in the fridge for 3–4 days and tastes even better the next day.
Frequently Asked Questions (Q&A)
Q1: Can I make this curry in a slow cooker?
A: Yes! Sauté the onions, garlic, and spices on the stove first, then transfer to a slow cooker with the remaining ingredients. Cook on low for 4–6 hours or high for 2–3 hours.
Q2: Can I freeze this curry?
A: Absolutely. Cool completely, then store in airtight containers. Freeze for up to 2 months. Reheat gently on the stove or in the microwave.
Q3: Can I use other vegetables?
A: Yes! Carrots, zucchini, cauliflower, or bell peppers work well. Just adjust cooking time for firmer vegetables.
Q4: How do I make it oil-free?
A: You can skip the oil and sauté the onions, garlic, and ginger in a few tablespoons of water or vegetable broth instead.
Q5: Can I make it spicier or milder?
A: To make it spicier, add more chilies or cayenne pepper. For a milder version, omit the green chilies and reduce chili powder.