I love making curries because they’re hearty, flavorful, and perfect for batch cooking. This sweet potato and chickpea curry is one of my favorites — warming, slightly sweet, and packed with spices. It’s also incredibly healthy, loaded with fiber and protein from chickpeas and nutrients from sweet potatoes. I often serve this with rice or naan for a complete, comforting meal.
Ingredients
- 1 large sweet potato, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Add curry powder, cumin, and paprika, stirring for 1 minute.
- Add diced sweet potato and chickpeas, coating them with spices.
- Pour in coconut milk and bring to a gentle simmer. Cover and cook for 20 minutes, until sweet potatoes are tender.
- Season with salt and pepper, garnish with fresh cilantro, and serve.
Tips & Variations
- Add spinach or kale for extra greens.
- Adjust curry powder to taste for more or less heat.
- Serve with jasmine or basmati rice for a filling meal.
Serving Suggestions
This curry is perfect for lunch or dinner, especially on cozy evenings. Pair with naan bread or a simple cucumber salad.
Final Note
Sweet potato and chickpea curry is one of my favorite vegetarian dishes — comforting, nutritious, and full of flavor.