Sweet Potato and Chickpea Curry

Curry with chunks of sweet potato in a bowl with couscous, a lime wedge, and cilantro.

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4 from 1 vote

Sweet Potato and Chickpea Curry

This simple, one-pot chickpea sweet potato curry recipe is packed with flavor and ready in just 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Indian Inspired

Servings:

Calories: 498kcal

Author: Jacqueline Piper

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

Store leftover chickpea sweet potato curry in an airtight container in the fridge for 3-4 days.

Substitutions:

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.

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 when before serving. Everyone’s spice tolerance is different. Adjust the salt, pepper, cayenne, brown sugar, and lime juice to please your taste buds.

Nutrition