Sweet Potato and Chickpea Curry
This cozy and budget-friendly sweet potato and chickpea curry is a one-pot dish that combines creamy coconut milk and warm spices, perfect for weeknight dinners and meal prep.
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced (about 1 to 1½ pounds)
- 1 can chickpeas, drained and rinsed (15 oz)
- 1 can coconut milk (14–15 oz)
- 1 unit onion, chopped (yellow or white)
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated (~1 tsp)
- 2 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 2 tablespoons vegetable oil (or neutral oil)
- Fresh cilantro for garnish
Instructions
Preparation
- Warm a large pot over medium heat and add the vegetable oil.
- Add the chopped onion and sauté until translucent, about 5–7 minutes. Stir occasionally to soften the onion without browning.
- Stir in the minced garlic and grated ginger, cooking for 30–60 seconds until fragrant.
- Add the curry powder, cumin, and turmeric. Toast the spices with the aromatics for about a minute, stirring constantly.
- Add the diced sweet potatoes and the drained chickpeas. Stir well to coat them in the spiced onion mixture.
- Pour in the coconut milk and bring the pot to a gentle simmer. If too thick, add 1/4–1/2 cup water or vegetable broth.
Cooking
- Cover and simmer for 15–20 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste. Finish with chopped cilantro and serve hot.
Notes
For added coconut flavor, use coconut oil; for a different spice profile, swap curry powder for 1 tablespoon garam masala plus 1 tablespoon ground coriander. Mix half coconut milk and half low-sodium vegetable broth for creaminess with fewer calories.