This sweet potato and chickpea curry is rich, creamy, and packed with warming spices. It’s an easy, one-pot meal that’s perfect for busy weeknights. Serve it with rice or couscous for a satisfying and wholesome dinner. This curry is vegan but delivers majorly on flavor and satisfaction.
This sweet potato and chickpea curry is a perfect mix of creamy, spicy, and slightly sweet, thanks to the combination of coconut milk, madras curry powder, and sweet potatoes.
The chickpeas add a hearty texture and make this one-pot dinner filling. Almond butter gives the sauce an extra unexpected layer of richness. I first tried almond butter in curry in this Red Lentil Curry by Rainbow Plant Life and I was blown away. Nisha is an amazing recipe developer.
The flavors in this curry develop even more over time, making it great for meal prep!
Ingredients
See the recipe card for exact amounts.
- oil: to sauté the aromatics and bloom the spices. Use a neutral oil (canola, avocado, etc.) Or try coconut oil, which a bolder flavor.
- garlic & ginger: for building deep, aromatic flavor. I using the fresh version for big flavor, but you could experiment with using ground spices instead.
- Madras curry powder: A bolder, slightly spicier version of standard curry powder. Use your favorite curry powder if you don’t want to add any heat.
- spices: ground cumin, ground coriander, chili powder, ground turmeric, ground cinnamon, and cayenne powder. This blend adds layers of warmth and earthiness.
- sweet potatoes: naturally sweet and creamy in texture when cooked, they absorb the curry flavors well.
- coconut milk: for a rich and silky sauce. I always prefer full-fat coconut milk.
- chickpeas: a great source of plant-based protein and fiber.
- almond butter: adds a subtle nutty depth. Omit if you prefer, but I think it adds a lot!
- brown sugar: balances the spices. Any type of brown sugar is fine.
- lemon juice: acidity brightens up the curry and helps add balance.
- fresh cilantro: a fresh, herby garnish that adds a burst of brightness. I love this. If you’re not a fan, omit it or try parsley.
Substitutions
- nut butter: try cashew butter instead. If you have a nut allergy, just omit it.
Best Tip
Cook the spices in oil to bloom them and bring out more flavor.
Instructions
Prep Tips
This easy one-pot curry is ready in less than 30 minutes, and most of the time is hands-off time waiting for the sweet potatoes to cook.
- Heat a large pot over medium heat. I like this cast iron Dutch oven because it heats well and cast iron holds heat well also. A pot with a thick bottom also works well. Add oil and cook the onions for 4-5 minutes, until they start to soften and pick up some color. Then add the garlic and ginger, and cook these for about a minute, until they are fragrant and only lightly browned.
- Add the spices and cook for a minute or two. Add a drizzle of oil if the bottom of your pot is dry. Blooming the spices helps the fat-soluble compounds release flavor.
- Add the water and scrape the bottom of the pot to release any browned bits or spices that are stuck. This helps prevent burning. Next, add the coconut milk, sweet potatoes, and chickpeas. Season with salt and pepper. Bring to a boil, and then lower the heat and simmer for about 15-20 minutes. You’re looking for the sweet potatoes to be fork-tender. If a fork slides through easily, they are done.
- Add the sugar, almond butter, and lime juice. Stir well and serve.
I like to serve this with couscous and fresh cilantro. A lime wedge is nice so that you can add extra lime juice if needed.
Tips for making sweet potato curry
- Cook the spices in oil for a minute. Toasting the spices really enhances their flavor because it releases the fat-soluble compounds (volatile organic compounds) in spices. Science!
- Cut the sweet potatoes into even 1/2-inch cubes so they cook at the same rate.
- Full-fat coconut milk gives the curry a richer texture. Light coconut milk will make it thinner and less creamy.
- Keep the heat at a gentle simmer instead of a boil while cooking the potatoes. This allows the flavors to meld while keeping the sweet potatoes from falling apart.
- Taste and adjust before serving. Everyone’s spice tolerance is different. Adjust the salt, pepper, cayenne, brown sugar, and lime juice to please your taste buds.
What to serve with sweet potato chickpea curry
I like to serve this curry, and most of my curries, with couscous. Couscous takes only 5 hands-off minutes to make – it simply steams in boiled water. So easy and delicious! I would plain couscous instead of the pesto version, but the process is the same.
My second choice would be Instant Pot brown rice – I prefer its nutty flavor over white rice, but basmati rice also makes a great base for curries.
More Curry Recipes
Storage
Store leftover chickpea sweet potato curry in an airtight container in the fridge for 3-4 days.
FAQs
To increase the heat, you can add more cayenne pepper during the cooking process, or you can try adding diced fresh chili peppers, such as serrano or Thai chilies. Add them along with the garlic and ginger to infuse the spice throughout the dish. I love Thai chilies for adding heat and use this in a lot of my Thai dishes!
Yes, this curry works great for meal prepping. Cook the curry as instructed in the recipe card, allow it to cool completely, and store it in an airtight container in the refrigerator for 3-4 days. The flavors often deepen over time, enhancing the overall taste. When ready to serve, gently reheat the curry on the stovetop over medium heat, adding a splash of water or coconut milk if it has thickened too much. You can also microwave it to reheat.
Chickpeas provide a good source of plant-based protein and keep the dish vegan and vegetarian. You could add tofu also. If you’re not concerned with keeping it vegan, try adding chicken. Cook the chicken along with the onions and then continue on with the recipe.
Sweet Potato and Chickpea Curry
Ingredients
- 1 tablespoon oil
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 teaspoons madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne powder
- 2 medium sweet potatoes peeled, chopped into 1/2-inch cubes
- 13.5 oz coconut milk canned
- ¾ cups water
- 1 ½ cups chickpeas drained and rinsed, 1 15 oz can
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 2 tablespoons almond butter
- 2 teaspoons brown sugar optional
- 1 tablespoon lime juice from about half a lime
- prepared couscous for serving, optional
- chopped fresh cilantro for serving, optional
Instructions
- Heat the oil in a large Dutch oven over medium heat. Once hot, add the onions and cook fro 4-5 minutes until softly and slightly browned. Add the garlic and ginger and cook, stirring for about a minute, until fragrant and lightly browned.
- Stir in the spices and cook for 1 minute. Add the water. Stir to combine. Scrape the bottom to remove anything stuck to the bottom of the pan. Add the coconut milk, cubed sweet potatoes, and chickpeas.
- Season with salt and pepper and bring to a boil, then lower the heat and simmer for about 15-20 minutes, or until the sweet potatoes are fork tender.
- Add the sugar, almond butter, and lime juice.
- Serve with couscous or rice and freshly chopped cilantro leaves.
Video
Notes
- nut butter: try cashew butter instead. If you have a nut allergy, just omit it.
- full-fat coconut milk gives the curry a richer texture. Light coconut milk will make it thinner and less creamy.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
