Sweet Potato Curry has a rich coconut curry broth with veggies and vibrant spices that packs the flavor in every bite! Add in some chickpeas and enjoy with my garlic butter naan for a delicious and nutritious protein packed meal!
If I had to summarize Sweet Potato Chickpea Curry, I would describe it as healthy comfort food. The warm flavor of curry with the added creaminess of coconut milk feels like a cozy hug in the middle of winter.
Sweet potatoes add a new twist to this classic curry dish and make it even more satisfying. And there are few vegetables I crave more in the cooler months than sweet potatoes!
This easy Sweet Potato Curry is also super convenient. If you are on a budget or need to meal prep, this is an ideal option for either lunch or dinner. It is also versatile; throw whatever vegetables you have on hand into this recipe and jazz it up with spices already in your pantry!
It is a simple chickpea curry dish that is layered with complex flavors and is ready in no time.
(full list of ingredients and quantities in the recipe card)
Aromatics: Build flavor by sautéing onion and garlic with olive oil until softened.
Spices: Garam masala is the main flavor component. It is a spice blend commonly used in Indian cuisine. If you can not find it, make it by combining whole spices like cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods. Toast them in a pan then ground it into a powder.
Red Curry paste: A versatile base for Thai dishes. This can be substituted with dried spices if necessary.
Ginger: I reccomend fresh ginger for a depth of flavor but ground ginger will work in a pinch.
Tomatoes: Complementary to the garbonzo beans, tomatoes add a freshness. Without them, you risk having a chickpea curry that tastes plain.
Sweet potatoes: This curry dish just begs for vegetables. I chose sweet potatoes because they are as delicious as they are nutritous!
Chickpeas/Garbanzo beans: An essential part of this recipe, these beans make for a filling meal. It adds texture and fiber to the recipe. Be sure to drain and rinse them before use.
Coconut milk: Adds creaminess to the broth and mellows the spiciness of the curry paste.
Vegetable stock: Ensures the broth is not too thick.
Heavy cream: This is an optional inclusion that adds more creaminess to the curry.
What to serve with Sweet Potato Curry
This dish is great as a stand-alone but if you want to add a little something extra, I have some tasty suggestions.
My Rosemary Garlic Butter Naan would pair perfectly dipped in this curry. The naan is coated generously in garlic and herbs and tastes far better than any store-bought variety.
A grain topped with Sweet Potato Chickpea Curry would be yummy! Serve the curry over jasmine or brown rice. Quinoa or rice noodles would be great too!
Another option would be to add a portion of leftover chickpea curry to a power bowl, served cold alongside other grains, proteins and vegetables.
Pro Cooking Tips
Do not stir raw spices into the curry. Instead toast them in oil with the onions and garlic.
Use full fat coconut milk instead of light coconut milk for full bodied flavor and texture.
If you are not a fan of tomatos, swap them for pumpkin puree or something similiar. The taste will be slightly different but the silky texture will be the same.
At the tail end of cooking, use limes to brighten up the flavor.
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Sweet Potato Chickpea Curry is a rich coconut curry broth enhanced with vibrant spices and veggies for a nutritious, protein-packed meal. You will not miss the meat in this flavorful Thai and Indian-inspired vegetarian recipe!
Prep Time: 10 minutesmins
Cook Time: 30 minutesmins
Total Time: 40 minutesmins
1tbspRed curry paste
6ozTomato paste, can
29ozChickpeas/garbanzo beans, can
13.5 ozCoconut milk, can
28ozCrushed tomatoes, can
2Sweet potatoes, cubed (about 2 ½ cups)
3tbspsHeavy cream, optional
Drizzle olive oil in a large pot over medium heat. Add onions and garlic and saute until fragrant, about 3-5 minutes. Sprinkle with a dash of salt.
Add garam masala, ginger, chili powder, red curry paste, and tomato paste. Continue to cook for 4-5 minutes, until everything has thickened.
Add chickpeas, coconut milk, crushed tomatoes, vegetable stock, and sweet potatoes to the pot and stir together. Bring to a boil then reduce heat to low, cover with a lid, and simmer for 30 minutes.
Stir in heavy cream, optional. Serve with rice and my rosemary garlic butter naan.