There’s something magical about a cozy, hearty bowl of Sweet Potato and Chickpea Curry. This dish brings together the sweetness of the potatoes and the richness of chickpeas, all beautifully melded with warm, aromatic spices. Perfect for a family dinner on a chilly evening, this recipe is more than just food—it’s an experience that invites warmth and togetherness. Ideal for both novice cooks and seasoned chefs, it’s a creative way to enjoy wholesome, nutritious ingredients. The rich orange and golden hues, paired with the fragrant aroma, make it irresistible and a must-try in the kitchen.

Recipe Summary

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Skill Level: Easy

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice (for serving)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
  2. Add the garlic and ginger, sauté for another minute until fragrant.
  3. Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
  4. Add the sweet potato cubes and stir well to coat with the spice mixture.
  5. Pour in the diced tomatoes and coconut milk, stirring to combine. Bring to a simmer.
  6. Reduce the heat, cover, and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
  7. Stir in the chickpeas and cook for another 5 minutes to heat through. Season with salt and pepper to taste.
  8. Serve hot with cooked rice, garnished with fresh cilantro.

Helpful Tips

For an even quicker meal, you can use pre-cubed sweet potatoes available in most grocery stores. If you prefer, swap chickpeas for another favorite legume like lentils. Making this recipe for a crowd? Double the ingredients and simmer in a larger pot—it’s that easy to scale! For a complete meal, pair with a side of steamed greens or a fresh garden salad.

Storage Instructions:

This curry stores wonderfully! Keep leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes well—simply reheat on the stove or in the microwave.

Ingredient Substitutions:

You can substitute coconut milk with any non-dairy milk if preferred, though it will slightly alter the creaminess. Adjust spices according to your heat preference for the perfect balance of flavors.

Pairings:

This Sweet Potato and Chickpea Curry pairs beautifully with basmati rice, naan bread, or quinoa. For beverages, a cool glass of mango lassi or a hot cup of chai will complement the flavors perfectly.

At Zynahz, we believe that every dish is an opportunity to create joy and make memories. We hope this Sweet Potato and Chickpea Curry brings warmth to your table and inspires many delightful moments. We would love for you to try this recipe, share your delicious results, and connect with us on social media. Don’t forget to spread the love—share this recipe with friends and family. For more culinary adventures, follow Zynahz and sign up for our newsletter today. Let’s keep the creativity flowing in the kitchen together!

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Last Update: January 1, 2025