Description
This creamy Sweet Potato and Chickpea Curry is a flavorful, Indian-inspired vegan meal made with coconut milk and warm spices. Perfect for meal prep or a cozy plant-based dinner.
Ingredients
2 large sweet potatoes, peeled and cubed
1 can (15 oz) 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
Salt and pepper, to taste
2 tbsp vegetable oil
Fresh cilantro, for garnish
Instructions
Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté for ~5 minutes, until translucent.
Add garlic and ginger, cooking for another 1 minute until fragrant.
Stir in curry powder, turmeric, and cumin. Toast spices for 30 seconds to enhance flavor.
Add cubed sweet potatoes and chickpeas, tossing to coat with the spice mixture.
Pour in the coconut milk and enough water to just cover the veggies. Bring to a boil, then reduce heat to a simmer.
Simmer for 15–20 minutes or until sweet potatoes are fork-tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving. Serve hot with rice or naan if desired.
Notes
Flavor Boost: For richer flavor, use homemade cooked chickpeas and firm, fresh sweet potatoes.
Prep Tip: Use pre-cut sweet potatoes to save time.
Texture Tip: Be careful not to overcook the sweet potatoes—keep them tender but not mushy.
Serving Suggestion: Pair with steamed basmati rice, quinoa, or naan bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
