Sweet Potato and Chickpea Curry – Creamy, Hearty & Comforting

If you’re looking for a cozy, satisfying, and nutritious meal, this Sweet Potato and Chickpea Curry is a must-try! Packed with warm spices, creamy coconut milk, and protein-rich chickpeas, this curry is a perfect balance of flavors and textures. It’s vegan, gluten-free, and meal-prep friendly, making it an ideal dish for busy weeknights or make-ahead lunches.

Why You’ll Love This Recipe

✔️ Rich & Creamy – Coconut milk gives it an indulgent texture.
✔️ Loaded with Plant-Based Protein – Chickpeas add heartiness and nutrition.
✔️ One-Pot Meal – Easy to cook and minimal cleanup required.
✔️ Customizable – Adjust the spice level and add your favorite veggies.
✔️ Great for Meal Prep – Tastes even better the next day!
✔️ Nutrient-Dense – Packed with vitamins, fiber, and plant-based goodness.
✔️ Budget-Friendly – Uses pantry staples and affordable ingredients.

How to Make Sweet Potato and Chickpea Curry

Ingredients:

• 1 tbsp olive oil or coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp smoked paprika
• ½ tsp ground coriander
• 1 medium sweet potato, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 cup vegetable broth (or water)
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 1 cup fresh spinach or kale
• 1 tbsp lemon or lime juice
• Fresh cilantro, for garnish

Instructions:

1. Sauté Aromatics: Heat oil in a large pan over medium heat. Add onion, garlic, and ginger and cook for 2-3 minutes until fragrant.
2. Toast the Spices: Stir in curry powder, cumin, turmeric, smoked paprika, and ground coriander. Cooking the spices for about 1 minute helps release their full flavors.
3. Simmer the Curry: Add sweet potato, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir well and bring to a boil.
4. Cook Until Tender: Reduce heat and let simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are soft.
5. Finish with Greens & Citrus: Stir in spinach or kale and let it wilt. Add lemon or lime juice for brightness.
6. Serve & Enjoy: Garnish with fresh cilantro and serve over rice, quinoa, or with warm naan bread.

Health Benefits of Sweet Potato & Chickpea Curry

This dish isn’t just delicious—it’s packed with nutrients!

Sweet Potatoes – Rich in fiber, vitamin A, and antioxidants, sweet potatoes support eye health, digestion, and immune function.

Chickpeas – High in protein and fiber, chickpeas help keep you full and energized, supporting gut health and stabilizing blood sugar.

Coconut Milk – Provides healthy fats that keep you satiated while adding a creamy texture.

Turmeric – A powerful anti-inflammatory spice that promotes heart health and reduces inflammation.

Spinach/Kale – Loaded with iron, calcium, and vitamins, leafy greens boost immunity and overall health.

Tips for the Best Chickpea & Sweet Potato Curry

• For Extra Protein: Add lentils, cubed tofu, or tempeh for an even heartier meal.
• Make it Spicier: Add red pepper flakes, fresh chilies, or cayenne for more heat.
• Use Full-Fat Coconut Milk: It gives the curry a richer and creamier texture.
• Let it Sit: This curry tastes even better the next day as flavors deepen.
• Swap Greens: Instead of spinach, try mustard greens, collard greens, or Swiss chard.
• Thicken the Sauce: Mash some of the sweet potatoes or add a cornstarch slurry.

What to Serve with Sweet Potato & Chickpea Curry

• Steamed Rice or Quinoa – A neutral base to soak up the curry.
• Naan or Roti – Perfect for scooping up every last bite.
• Roasted Cauliflower – A great low-carb side option.
• Cucumber Raita – A cooling yogurt-based dip to balance the spices.
• Pickled Onions – Adds tanginess and crunch.
• Toasted Cashews or Almonds – For a crunchy contrast.

How to Store & Reheat

• Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze in portioned containers for up to 3 months.
• Reheat: Warm on the stovetop over low heat or microwave in short bursts, stirring in between.

Recipe Variations & Customizations

• Thai-Inspired Version: Add 1 tbsp red curry paste and swap chickpeas for tofu.
• Moroccan-Style Curry: Use cinnamon and harissa for a spiced North African touch.
• Chunky Veggie Mix: Add carrots, zucchini, bell peppers, or peas for extra texture.
• Nutty Addition: Stir in 2 tbsp peanut butter or almond butter for richness.

Frequently Asked Questions

Can I make this curry ahead of time?
Yes! The flavors develop even more after sitting, making it a great make-ahead meal.

What if I don’t have coconut milk?
You can substitute with cashew cream, almond milk, or oat milk for a different take.

Can I add other vegetables?
Absolutely! Bell peppers, zucchini, green beans, or peas would be delicious additions.

Is this curry kid-friendly?
Yes! Just reduce or omit the chili for a milder version.

How do I thicken my curry if it’s too watery?
You can mash some of the sweet potatoes or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).

Can I cook this in a slow cooker?
Yes! Combine all ingredients except spinach and citrus juice, and cook on low for 6-8 hours or high for 3-4 hours.

Can I make this in an Instant Pot?
Yes! Sauté the aromatics, then add everything else and cook on high pressure for 10 minutes, followed by a natural release.

Final Thoughts

This Sweet Potato and Chickpea Curry is the ultimate comfort food—warm, hearty, and packed with nourishing ingredients. Whether you’re making it for a weeknight dinner or meal prepping for the week, it’s a filling, satisfying, and flavorful dish that everyone will love.

It’s not only easy to make, but also budget-friendly and versatile. You can swap ingredients based on what you have, making it a staple recipe for any household.

Try it today and enjoy a bowl of creamy, spiced goodness!

Sweet Potato and Chickpea Curry – Creamy & Flavor-Packed

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• Author: Chef Billy

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Description

If you’re looking for a cozy, satisfying, and nutritious meal, this Sweet Potato and Chickpea Curry is a must-try! Packed with warm spices, creamy coconut milk, and protein-rich chickpeas, this curry is a perfect balance of flavors and textures. It’s vegan, gluten-free, and meal-prep friendly, making it an ideal dish for busy weeknights or make-ahead lunches.

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil or coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp smoked paprika
• ½ tsp ground coriander
• 1 medium sweet potato, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 cup vegetable broth (or water)
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 1 cup fresh spinach or kale
• 1 tbsp lemon or lime juice
• Fresh cilantro, for garnish

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Instructions

1. Sauté Aromatics: Heat oil in a large pan over medium heat. Add onion, garlic, and ginger and cook for 2-3 minutes until fragrant.
2. Toast the Spices: Stir in curry powder, cumin, turmeric, smoked paprika, and ground coriander. Cooking the spices for about 1 minute helps release their full flavors.
3. Simmer the Curry: Add sweet potato, chickpeas, diced tomatoes, coconut milk, and vegetable broth. Stir well and bring to a boil.
4. Cook Until Tender: Reduce heat and let simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are soft.
5. Finish with Greens & Citrus: Stir in spinach or kale and let it wilt. Add lemon or lime juice for brightness.
6. Serve & Enjoy: Garnish with fresh cilantro and serve over rice, quinoa, or with warm naan bread.

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Notes

• For Extra Protein: Add lentils, cubed tofu, or tempeh for an even heartier meal.
• Make it Spicier: Add red pepper flakes, fresh chilies, or cayenne for more heat.
• Use Full-Fat Coconut Milk: It gives the curry a richer and creamier texture.
• Let it Sit: This curry tastes even better the next day as flavors deepen.
• Swap Greens: Instead of spinach, try mustard greens, collard greens, or Swiss chard.
• Thicken the Sauce: Mash some of the sweet potatoes or add a cornstarch slurry.

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Chef Billy

I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.