Easy Sweet Potato Chickpea Curry Recipe

Easy Sweet Potato Chickpea Curry is a comforting, creamy, and flavor-packed dish that’s better than takeout. After making this many times, I’ve perfected the balance of spices for a restaurant-quality curry at home. The trick I discovered is toasting the spices first to bring out their rich flavors. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Bang Bang Chicken Skewers with Spicy Dipping Sauce and Authentic Jamaican Curry Chicken Recipe With Coconut Sauce.

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 curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• Salt and pepper, to taste
• Optional: Fresh cilantro, chopped
• Optional: Plain Greek yogurt

How to Make Easy Sweet Potato Chickpea Curry Recipe

1. Step 1: Sauté onion and garlic in a large pot until softened.
2. Step 2: Add spices and cook for 1 minute, stirring constantly.
3. Step 3: Add sweet potatoes, chickpeas, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
4. Step 4: Use an immersion blender to blend the curry until creamy. Season with salt and pepper.
5. Step 5: Serve hot, garnished with fresh cilantro and a dollop of Greek yogurt.

Storing & Reheating Easy Sweet Potato Chickpea Curry Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This curry can be made ahead and reheated for a quick meal.

Freezing Easy Sweet Potato Chickpea Curry Recipe

Freeze individual portions for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: To make this curry vegan, omit the Greek yogurt or use a vegan alternative.
• Best substitution: You can substitute the sweet potatoes with butternut squash.
• Make-ahead: This curry can be made ahead and reheated for a quick meal.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the curry is too thick, add a little water or vegetable broth to thin it out.

Easy Sweet Potato Chickpea Curry Recipe

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

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

Seasonings

• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• Salt and pepper, to taste

Optional Toppings

• Fresh cilantro, chopped
• Plain Greek yogurt

Instructions

1. Step 1: Sauté onion and garlic in a large pot until softened.
2. Step 2: Add spices and cook for 1 minute, stirring constantly.
3. Step 3: Add sweet potatoes, chickpeas, diced tomatoes, and coconut milk. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.
4. Step 4: Use an immersion blender to blend the curry until creamy. Season with salt and pepper.
5. Step 5: Serve hot, garnished with fresh cilantro and a dollop of Greek yogurt.

Notes

• Chef tip: To make this curry vegan, omit the Greek yogurt or use a vegan alternative.
• Best substitution: You can substitute the sweet potatoes with butternut squash.
• Make-ahead: This curry can be made ahead and reheated for a quick meal.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the curry is too thick, add a little water or vegetable broth to thin it out.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This curry can be made ahead and reheated for a quick meal.

Nutrition Per Serving

• Calories: 350
• Protein: 12g
• Fat: 12g
• Carbs: 50g
• Fiber: 10g
• Sugar: 8g
• Sodium: 600mg
• Cholesterol: 0mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Sweet Potato Chickpea Curry Recipe FAQs

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!