A warm and satisfying dish, this Sweet Potato and Chickpea Coconut Curry is everything I crave in a comfort meal—creamy, hearty, and full of nourishing ingredients. With chunks of tender sweet potato, hearty chickpeas, and a velvety coconut milk base spiced just right, it’s the kind of meal I turn to when I want something wholesome yet incredibly flavorful. It’s plant-based, naturally gluten-free, and perfect for both weeknight dinners and meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large sweet potatoes, peeled and cubed
1 (15 oz) can chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
2 tbsp vegetable oil
Salt and pepper, to taste
Fresh cilantro, for garnish
Directions
I start by heating the vegetable oil in a large pot over medium heat.
I add the chopped onion and sauté it until it becomes translucent, about 5 minutes.
Next, I stir in the garlic and ginger, cooking for another minute until they release their fragrance.
I then add the curry powder, turmeric, and cumin, toasting the spices for 30 seconds to bring out their full flavor.
I add the sweet potatoes and chickpeas, stirring well to coat everything with the spice mixture.
I pour in the coconut milk and enough water to cover the vegetables, then bring it all to a boil.
I reduce the heat and let it simmer for 15 to 20 minutes, until the sweet potatoes are soft.
Finally, I season with salt and pepper, and garnish with fresh cilantro before serving.
Servings and timing
This recipe makes 4 generous servings.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Estimated Calories: ~350 kcal per serving
Variations
Sometimes I swap sweet potatoes for butternut squash or pumpkin when I want a slightly different flavor.
I like to add a handful of spinach or kale during the last few minutes of cooking for an extra boost of greens.
If I want it spicy, I toss in a chopped chili or a dash of cayenne pepper.
When I have fresh tomatoes on hand, I’ll add a couple of chopped tomatoes with the spices to deepen the sauce.
To make it richer, I sometimes use a combination of coconut cream and coconut milk.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm it in a saucepan over medium heat or microwave it in 1-minute intervals, stirring in between. If it thickens too much, I just add a splash of water or coconut milk to loosen it up.
This curry also freezes well—just cool it completely, transfer to freezer-safe containers, and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.
FAQs
How do I make this curry spicier?
I add a chopped chili, red pepper flakes, or a dash of cayenne to give the curry more heat. It’s easy to adjust based on my spice preference.
Can I use dried chickpeas instead of canned?
Yes, but I always make sure to soak and cook them beforehand. One cup of dried chickpeas yields about 2.5 cups cooked, which works well for this recipe.
What can I serve with this curry?
I usually pair it with steamed rice, quinoa, or warm naan bread. It’s also delicious over cauliflower rice for a lighter option.
Is this recipe suitable for meal prep?
Absolutely. I portion it into containers and refrigerate or freeze it. It holds up well and tastes even better the next day as the flavors develop.
Can I use light coconut milk?
Yes, I can substitute light coconut milk for a lower-fat version, but I find the curry turns out a bit less creamy. Still tasty, though!
Conclusion
This Sweet Potato and Chickpea Coconut Curry is one of my go-to meals when I want something cozy, flavorful, and nourishing. It’s quick to make, full of good-for-you ingredients, and endlessly adaptable to what I have on hand. Whether I’m cooking for myself or sharing with others, it always satisfies.
📖 Recipe:
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Sweet Potato and Chickpea Coconut Curry
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A creamy, hearty, and plant-based curry made with sweet potatoes, chickpeas, and coconut milk, infused with warming spices. Perfect for a comforting weeknight meal or meal prep, and naturally gluten-free and vegan.
Ingredients
2 large sweet potatoes, peeled and cubed
1 (15 oz) can chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
2 tbsp vegetable oil
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Add the curry powder, turmeric, and cumin, and toast the spices for 30 seconds.
- Add the cubed sweet potatoes and chickpeas, stirring to coat with the spices.
- Pour in the coconut milk and enough water to cover the vegetables. Bring to a boil.
- Reduce the heat and simmer for 15 to 20 minutes, until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
Swap sweet potatoes with butternut squash or pumpkin for variation.
Add spinach or kale in the last few minutes of cooking for extra greens.
For a spicier version, add a chopped chili or cayenne pepper.
Use fresh chopped tomatoes with spices to deepen the sauce flavor.
Use coconut cream for a richer texture.
Leftovers store well for up to 4 days in the fridge and 2 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
