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Chickpea Sweet Potato Curry Recipe

A comforting vegan curry combining chickpeas and sweet potatoes in a spiced, creamy sauce for an easy, nourishing meal.

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • Cooked chickpeas: 1½ cups 240 g
  • Sweet potato cubed: 2 medium (400 g)
  • Onion finely chopped: 1 medium
  • Garlic minced: 3 cloves
  • Ginger grated: 1 tablespoon
  • Coconut milk: 1 cup 240 ml
  • Olive oil: 1½ tablespoons
  • Ground cumin: 1 teaspoon
  • Ground coriander: 1 teaspoon
  • Curry powder: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Chili powder: ½ teaspoon
  • Salt: 1 teaspoon
  • Water or vegetable broth: 1 cup 240 ml
  • Fresh coriander chopped: 2 tablespoons

Method
 

  1. Heat olive oil in a pot over medium heat and sauté onion until soft.
  2. Add garlic and ginger, stirring briefly until fragrant.
  3. Sprinkle cumin, coriander, curry powder, turmeric, chili powder, and salt.
  4. Add sweet potato cubes and stir to coat evenly.
  5. Pour coconut milk and broth, then bring to a gentle boil.
  6. Simmer 20 minutes until sweet potatoes turn tender.
  7. Add chickpeas and cook another 10 minutes until sauce thickens.
  8. Finish with fresh coriander and serve warm.

Notes

Nutritional Values (Per Serving)

  • Calories: 330 kcal
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 46 g
  • Fiber: 9 g
  • Protein: 11 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin A: 95%
  • Folate: 35%
  • Iron: 22%
  • Potassium: 26%
  • Magnesium: 18%

Additional Notes / Tips

  • Serve with rice or flatbread for full satisfaction.
  • Add spinach near the end for extra greens.
  • Tastes even better the next day, like self-respect.