Easy Sweet Potato Chickpea Curry Recipe
Easy Sweet Potato Chickpea Curry is a comforting and flavorful dinner ready in under 30 minutes. After making this many times, I’ve discovered the trick to the creamiest sauce. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Banana Peanut Butter Oat Smoothie Bowl Recipe and Crispy Smashed Potatoes with Olive Tapenade Recipe.
Why This Easy Sweet Potato Chickpea Curry Recipe Is Pure Comfort
- One-pot, easy cleanup
- Creamy sauce without coconut milk
- Flavorful and comforting
- Budget-friendly and satisfying
What You'll Need for Easy Sweet Potato Chickpea Curry Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for heat)
- Optional: Fresh cilantro, chopped
- Optional: Plain yogurt or coconut yogurt
- Optional: Toasted cashews or peanuts
đź“ť Ingredient Notes
- Sweet potatoes: Use orange or garnet sweet potatoes for the best flavor and color.
- Curry powder: Use mild, medium, or hot curry powder depending on your preference.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Cooks sweet potatoes perfectly tender in just 5 minutes. → See on Amazon
- Immersion Blender — Creates a smooth and creamy sauce without transferring the curry to a blender. → See on Amazon
How to Make Easy Sweet Potato Chickpea Curry Recipe
- Sauté onions, garlic, and ginger: Heat oil in a large skillet over medium heat. Add onions, garlic, and ginger, and cook until softened, about 5 minutes.
- Add spices: Stir in curry powder, cumin, coriander, turmeric, salt, black pepper, and cayenne (if using). Cook for 1 minute, stirring constantly.
- Add sweet potatoes and chickpeas: Add sweet potatoes, chickpeas, and 1 cup of water to the skillet. Bring to a boil, then reduce heat, cover, and let simmer for 15-20 minutes, or until sweet potatoes are tender.
- Blend and serve: Use an immersion blender to blend half of the curry until smooth. Stir in additional water if needed to reach your desired consistency. Serve hot, topped with fresh cilantro, yogurt, and toasted nuts.
Cook's Tips for Perfect Easy Sweet Potato Chickpea Curry Recipe
- : For a vegan version, use coconut yogurt or omit it.
- Common mistake and fix: If the curry is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
- : For a smoother sauce, blend the entire curry, but be careful when blending hot liquids.
- : Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Storing & Reheating Easy Sweet Potato Chickpea Curry Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This recipe can be made ahead and reheated for a quick and easy dinner.
Freezing Easy Sweet Potato Chickpea Curry Recipe
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a covered dish in a 350°F oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a quicker cooking time, use an Instant Pot or pressure cooker to cook the sweet potatoes.
- Best substitution: Substitute butternut squash for sweet potatoes for a similar flavor profile.
- Make-ahead: Prepare the curry up to 2 days ahead. Store in the refrigerator and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the curry becomes too thick while reheating, add a little water to thin it out.
Want to level up this recipe?
Good quality curry powder — Makes a world of difference in flavor. I recommend using a good quality, aromatic curry powder for the best results. → Check price on Amazon
Easy Sweet Potato Chickpea Curry Recipe
Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Seasonings
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for heat)
Optional Toppings
- Fresh cilantro, chopped
- Plain yogurt or coconut yogurt
- Toasted cashews or peanuts
Instructions
- Sauté onions, garlic, and ginger: Heat oil in a large skillet over medium heat. Add onions, garlic, and ginger, and cook until softened, about 5 minutes.
- Add spices: Stir in curry powder, cumin, coriander, turmeric, salt, black pepper, and cayenne (if using). Cook for 1 minute, stirring constantly.
- Add sweet potatoes and chickpeas: Add sweet potatoes, chickpeas, and 1 cup of water to the skillet. Bring to a boil, then reduce heat, cover, and let simmer for 15-20 minutes, or until sweet potatoes are tender.
- Blend and serve: Use an immersion blender to blend half of the curry until smooth. Stir in additional water if needed to reach your desired consistency. Serve hot, topped with fresh cilantro, yogurt, and toasted nuts.
Notes
- Chef tip: For a quicker cooking time, use an Instant Pot or pressure cooker to cook the sweet potatoes.
- Best substitution: Substitute butternut squash for sweet potatoes for a similar flavor profile.
- Make-ahead: Prepare the curry up to 2 days ahead. Store in the refrigerator and reheat when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the curry becomes too thick while reheating, add a little water to thin it out.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a covered dish in a 350°F oven for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
- Make ahead: This recipe can be made ahead and reheated for a quick and easy dinner.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 5g
- Carbs: 60g
- Fiber: 12g
- Sugar: 8g
- Sodium: 700mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Sweet Potato Chickpea Curry Recipe FAQs
Yes, you can make this curry ahead and reheat it when ready to serve. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
If your curry is too thick, add water, one tablespoon at a time, until you reach your desired consistency. If it's still dry, you may have overcooked it or not added enough liquid.
While you can cook sweet potatoes in the air fryer, this recipe is best made on the stovetop or in a pressure cooker for the creamiest sauce.
You can use water or vegetable broth as a substitute for coconut milk in this recipe. The sauce will not be as creamy, but it will still be delicious.
Yes, you can make this curry in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until sweet potatoes are tender.
A Warm Final Note
I can’t wait for you to try Easy Sweet Potato Chickpea Curry Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
