Hello, friends! If you’re anything like me, you’re always on the lookout for a delicious, easy-to-make dish that also aligns with your healthy living goals. Let me introduce you to my sweet potato and chickpea curry. This curry is a cozy bowl of comfort, filled with nutrient-packed sweet potatoes and chickpeas. So, grab your apron, and let’s dive into this recipe! And if you’re in the mood for more sweet potato goodness, be sure to check out my butternut squash and sweet potato recipes.
Why you’ll love this recipe
This recipe is a lifesaver for those busy weekdays. It’s hearty, wholesome, and incredibly satisfying. Not to mention, it’s both vegan and gluten-free. Whether you’re cooking for the family or just for yourself, the sweet potato and chickpea curry is a crowd-pleaser. It’s one of those dishes that’s perfect for meal prep and can be easily adjusted to suit any palate. Plus, I love how the warm spices make the house smell amazing.
Ingredients
Now, onto the essentials. Here are the key ingredients you’ll need to make this delightful curry:
- Sweet potatoes
- Canned chickpeas
- Coconut milk
- Curry powder
- Onion and garlic
- Fresh ginger
- Vegetable broth
- Spinach (optional, for extra greens)
- Salt and pepper
- Fresh cilantro for garnish
Step-by-step instructions
Cooking shouldn’t be complicated, and this sweet potato and chickpea curry proves it. Let’s break it down step by step.
Prep your ingredients
Before we start cooking, let’s get everything ready. Peel and chop the sweet potatoes into bite-sized pieces. Drain and rinse the chickpeas thoroughly. Chop the onion, mince the garlic and ginger.
Cook the base
In a large pot, heat some oil over medium heat. Add the chopped onion and cook until it’s soft and translucent. This should take about 5 minutes. Stir in the garlic and ginger, letting them cook for another minute until they’re aromatic.
Add the spices
Now comes the fun part: spices! Add your curry powder, giving everything a good stir to coat the onions. This helps release the spice’s natural oils, making the curry more fragrant.
Simmer with coconut milk and broth
Pour in the coconut milk and vegetable broth. Add the sweet potatoes and chickpeas, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover your pot and let it cook for around 20 minutes, or until the sweet potatoes are tender.
Finish with greens
If you’re adding spinach, toss it in the pot just before serving. Cover again and let the spinach wilt. Taste and adjust the seasoning with salt and pepper as needed. Your curry is now ready to serve!
Recipe tips & variations
Feel free to experiment with different veggies! I sometimes throw in bell peppers or swap the spinach for kale. For an extra protein punch, you can add tofu or chicken if you’re not sticking to a vegan diet. And if you love heat, try adding a bit of cayenne pepper or a sliced green chili for a spicy kick.
Storage & reheating
To store leftovers, place your curry in an airtight container and keep it in the fridge for up to three days. For longer storage, freeze in portion-sized containers for up to three months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat over low heat, adding a splash of water to loosen the sauce if necessary.
FAQs
Can I make this curry in advance?
Absolutely! This curry is great for meal prep. It tastes even better the next day, as the flavors have more time to meld.
What can I serve with this curry?
I love serving it with rice, quinoa, or naan bread. It’s also delicious on its own for a lighter meal.
Is this recipe spicy?
It has a mild warmth thanks to the curry powder, but it’s not overly spicy. Adjust the spice level by adding cayenne or sprinkling some red pepper flakes.
Can I use fresh chickpeas?
Certainly! Just be sure to cook them thoroughly beforehand.
Recipes you may like
If you loved this curry, here are some more recipes to try:
- Chicken and Sweet Potato Bowls for Two
- Creamy Spicy Butternut Squash and Sweet Potato Soup Bliss
- Butternut Squash and Sweet Potato Recipes
I hope you enjoy making and savoring this sweet potato and chickpea curry as much as I do!
Print
Sweet Potato and Chickpea Curry
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A delicious and easy-to-make vegan and gluten-free sweet potato and chickpea curry.
Ingredients
- 2 large sweet potatoes
- 1 can canned chickpeas
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 onion
- 2 cloves garlic
- 1 inch fresh ginger
- 2 cups vegetable broth
- 2 cups spinach (optional, for extra greens)
- to taste salt and pepper
- 1/4 cup fresh cilantro for garnish
Instructions
- Peel and chop the sweet potatoes into bite-sized pieces. Drain and rinse the chickpeas thoroughly. Chop the onion, mince the garlic and ginger.
- In a large pot, heat some oil over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until aromatic.
- Add the curry powder, stirring to coat the onions and release the spice’s natural oils.
- Pour in the coconut milk and vegetable broth. Add the sweet potatoes and chickpeas, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover and cook for around 20 minutes, or until the sweet potatoes are tender.
- If using spinach, toss it in just before serving. Cover again and let it wilt. Taste and adjust seasoning with salt and pepper as needed.
Notes
- Feel free to experiment with different veggies like bell peppers or replace spinach with kale.
- For extra protein, add tofu or chicken for a non-vegan option.
- If you enjoy heat, incorporate cayenne pepper or green chili.
- Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg