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Sweet Potato And Chickpea Curry

A creamy, spiced one-pot meal that combines sweet roasted potatoes and chickpeas with warming curry spices and coconut milk, perfect for weeknight dinners or meal prep.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, sauté onion, garlic, and ginger until fragrant.
  2. Add sweet potatoes and cook for about 5 minutes.
  3. Stir in chickpeas, curry powder, cumin, salt, and pepper.
  4. Pour in coconut milk and vegetable broth.
  5. Bring to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
  6. Serve hot, garnished with fresh cilantro.

Notes

Cut the sweet potatoes into similar-sized cubes to ensure even cooking. Toast curry powder with the aromatics for enhanced flavor.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: curry, sweet potato, chickpeas, vegan, weeknight dinner, meal prep