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Sweet Potato Chickpea Curry

A warm and comforting bowl of Sweet Potato Chickpea Curry packed with flavors from spices, coconut milk, and hearty vegetables, perfect for a cozy night in or entertaining.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the curry
  • 2 tbsp olive oil Extra virgin recommended; can substitute with coconut oil.
  • 1 medium onion, diced Adds sweetness.
  • 2 cloves garlic, minced Freshly minced for more aroma.
  • 1 tbsp fresh ginger, grated Adds brightness.
  • 28 ounces canned diced tomatoes, drained Use high-quality tomatoes.
  • 14 ounces canned coconut milk Full-fat recommended for richness.
  • 14 ounces canned chickpeas, drained For protein and texture.
  • 1 large sweet potato, peeled & cut into 1-inch cubes The star ingredient.
  • 2 tsp garam masala Fresh blend recommended.
  • 1 tsp cumin Earthy flavor.
  • 1 tsp turmeric Adds color and health benefits.
  • 1/2 tsp salt To taste.
  • 1/2 tsp dried red chili flakes Adjust for heat preference.
  • 1/2 tsp black pepper Adds a nice bite.
  • 1 cup baby spinach leaves Added freshness.
  • to taste lime wedges For serving.
  • to taste fresh cilantro For garnish.

Method
 

Preparation
  1. Start by collecting all your ingredients.
  2. Dice the onion, mince the garlic, grate the ginger, and cube the sweet potato.
Cooking
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the diced onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and grated ginger; sauté for an additional minute.
  4. Toss in the garam masala, cumin, turmeric, red chili flakes, salt, and black pepper. Sauté for another minute.
  5. Pour in the coconut milk, followed by the drained tomatoes, chickpeas, and sweet potatoes. Stir to combine, and bring to a boil.
  6. Lower heat and simmer until sweet potatoes are tender, about 15 minutes.
  7. Stir in the baby spinach just before serving.
Serving
  1. Garnish with fresh cilantro and serve hot with lime wedges.

Notes

For a creamier texture, blend a portion of the curry before stirring in the spinach. This curry is perfect for meal prep and can be stored in the fridge for up to 4 days.