Why You’ll Love This Recipe

I love how nourishing and satisfying this curry is while being completely plant-based. It’s easy to make with pantry staples, budget-friendly, and perfect for batch cooking. The coconut milk makes it velvety and rich, while the sweet potatoes add a subtle natural sweetness that balances out the spices. Plus, the whole thing comes together in under an hour with very little effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large sweet potatoes, peeled and cubed
1 can (15 oz) of chickpeas, drained and rinsed
1 onion, finely chopped
3 cloves of garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz) of coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
Salt and pepper to taste
2 tbsp vegetable oil
Fresh cilantro, for garnish

Directions

I heat the oil in a large pot over medium heat and sauté the onion for about 5 minutes until it’s soft and translucent.
I add the minced garlic and grated ginger, cooking for another minute until fragrant.
Then I stir in the curry powder, turmeric, and cumin. I toast the spices for about 30 seconds to release all their flavor.
I add the cubed sweet potatoes and chickpeas, stirring to coat them well in the spice mixture.
I pour in the coconut milk and just enough water to cover the vegetables. I bring it all to a boil, then reduce the heat and let it simmer for 15–20 minutes, until the sweet potatoes are tender but not falling apart.
I season the curry with salt and pepper to taste.
Before serving, I garnish with freshly chopped cilantro for a pop of color and freshness.

Servings and timing

This recipe yields 4 hearty servings.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Add greens: I sometimes stir in a handful of spinach or kale during the last 5 minutes of cooking for extra color and nutrients.
Spicy version: If I want some heat, I add a chopped chili or a pinch of cayenne pepper.
Swap the legumes: I’ve used lentils or white beans in place of chickpeas for a slightly different texture.
Make it thicker: For a thicker sauce, I reduce the amount of water or let it simmer a little longer uncovered.
Serve differently: I serve it over rice, quinoa, or even with naan on the side, depending on what I’m craving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors develop. To reheat, I warm it gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. It also freezes well—perfect for stocking up on easy weeknight meals.

FAQs

Can I make this curry ahead of time?

Yes, I actually prefer it the next day! The flavors deepen and meld together beautifully overnight.

Can I use light coconut milk?

Absolutely. I’ve used both full-fat and light coconut milk. The full-fat gives a richer sauce, but the light version still tastes great and reduces calories.

Do I have to peel the sweet potatoes?

I usually do for a smoother texture, but if the skin is clean and I like a bit more texture, I leave it on.

How do I know when the sweet potatoes are done?

I poke them with a fork—they should be tender but not falling apart. Overcooking will make the curry too mushy.

Can I use dried chickpeas?

Yes, but I make sure to soak and cook them ahead of time. Canned chickpeas are faster, but cooked-from-scratch ones do have a deeper flavor.

Conclusion

Sweet Potato and Chickpea Curry is one of those comforting meals I turn to when I want something healthy, flavorful, and deeply satisfying. It’s easy to adapt, perfect for both vegans and vegetarians, and makes my kitchen smell amazing. Whether I’m feeding a family, meal prepping for the week, or simply craving something warm and delicious, this curry always delivers.