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Sweet Potato and Chickpea Curry

Sweet potato and chickpea curry is a cozy Indian-American main dish with tender cubes simmered in a coconut curry sauce. This stovetop method delivers a vibrant orange-gold flavor and thick, spoonable texture over rice with fresh cilantro and lime.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Curry base
  • 2 large sweet potatoes peeled and cubed
  • 2 can (15 oz) chickpeas drained
  • 1 can (13.5 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1 onion diced
  • 4 garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 0.5 tsp cayenne
  • 1 cup vegetable broth
  • 2 tbsp coconut oil
  • salt to taste
To serve
  • fresh cilantro
  • lime
  • rice for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat coconut oil in a Dutch oven over medium heat, then sauté the diced onion for 4 minutes, stirring until softened and fragrant.
  2. Add the minced garlic and grated ginger, plus curry powder, cumin, turmeric, and cayenne; cook for 2 minutes, stirring constantly, until the spices smell toasted.
Simmer curry
  1. Add the cubed sweet potatoes, drained chickpeas, coconut milk, diced tomatoes, and vegetable broth to the pot and stir to combine.
  2. Bring the mixture to a boil, then reduce to a simmer and cook for 20-25 minutes until the sweet potatoes are tender and the sauce looks thick and cohesive.
Finish and serve
  1. Season with salt to taste, then serve the curry over rice and top with fresh cilantro and a squeeze of lime.

Notes

For the best texture, cube sweet potatoes evenly so they finish tender at the same time. Store leftovers in the fridge for up to 4 days; reheat gently on the stovetop. Freezing is yes—freeze in portions for up to 2 months and thaw overnight before reheating. If you want a lower-fat option, use light coconut milk instead of full-fat coconut milk.