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Sweet Potato And Chickpea Curry

Sweet potato and chickpea curry with coconut milk—simmered until the sweet potato cubes turn tender and the sauce turns silky-golden. Loaded with chickpeas and warm Indian spices, finished with fresh cilantro and lime over rice.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potato and chickpea curry base
  • 2 large sweet potatoes Peeled and cubed.
  • 2 can (15 oz) chickpeas Drained.
  • 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.
  • 3 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 0.5 tsp cayenne
  • 1 cup vegetable broth
  • 2 tbsp coconut oil
  • salt To taste.
  • fresh cilantro For serving.
  • lime For serving.
  • rice For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat coconut oil in a Dutch oven over medium heat, then sauté the diced onion for 4 minutes, stirring until softened and fragrant.
  2. Add minced garlic, grated ginger, curry powder, cumin, turmeric, and cayenne, and cook for 2 minutes, stirring constantly until the spices darken slightly and become fragrant.
Simmer the curry
  1. Add cubed sweet potatoes, drained chickpeas, coconut milk, diced tomatoes, and vegetable broth; stir to combine and bring the mixture to a boil.
  2. Reduce heat to a simmer and cook for 20-25 minutes, until the sweet potatoes are tender and the curry looks thick and cohesive.
Finish and serve
  1. Season the curry with salt to taste, then serve over rice topped with fresh cilantro and a squeeze of lime.

Notes

Pro tip: cut sweet potatoes into evenly sized cubes so they finish tender at the same time. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—freeze up to 3 months, then thaw and reheat, adding a splash of broth if it thickens. For a lower-fat option, use light coconut milk and keep the coconut oil to 1 tablespoon.