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Overhead view of sweet potato chickpea curry being served.
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Sweet Potato Chickpea Curry

An easy, vegetarian curry recipe made with creamy coconut milk, juicy tomatoes, mild spices and plenty of protein and fiber packed chickpeas.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Healthy
Diet: Vegetarian
Difficulty: Easy
Servings: 6 servings
Calories: 473kcal
Author: Nora from Savory Nothings

Ingredients

  • 2 tablespoons oil I use coconut oil
  • 1 medium-large red onion finely diced (about 1 heaping cup)
  • 4 medium cloves garlic minced (about 3-4 teaspoons)
  • 1- inch piece ginger minced (about 1 teaspoon)
  • 1 tablespoon tomato paste
  • 1 medium sweet potato diced small (about 2 cups)
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 2 (15-oz) cans chickpeas rinsed and drained
  • 1 (15-oz) can crushed tomatoes
  • 1 (~14-oz) can coconut milk
  • ½ cup vegetable broth
  • salt & pepper to taste

Spices

  • 2 teaspoons EACH ground cumin and ground coriander
  • 1 teaspoon EACH garam masala and chili powder chili optional, can use ground paprika for a mild curry
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon

Instructions

  • Prep: This recipe works best in a ~3.5 quart deep skillet or braiser. Get your ingredients ready.
    Ingredients for sweet potato chickpea curry.
  • Sauté aromatics: Heat your pan over medium heat. Once hot, add the oil and stir in the onion. Sauté for 5-6 minutes, until softening.
    Stir in the garlic and ginger, then stir in the tomato paste and sauté for 1-2 more minutes.
    2 tablespoons oil, 1 medium-large red onion, 4 medium cloves garlic, 1- inch piece ginger, 1 tablespoon tomato paste
    Sautéing red onion in a braiser.
  • Add vegetables and spices: Stir the sweet potatoes, green beans and chickpeas into your pan.
    Make some space in the middle, then add the spices to that space and stir them in place for 30 seconds, then stir them into the vegetables and toast/sauté everything for 2-3 more minutes.
    1 medium sweet potato, 1 cup green beans, 2 teaspoons EACH ground cumin and ground coriander, 1 teaspoon EACH garam masala and chili powder, ½ teaspoon ground turmeric, ¼ teaspoon ground cinnamon, 2 (15-oz) cans chickpeas
    Diced vegetables in a braiser.
  • Add liquids: Add the tomatoes, coconut milk and broth to the pan. Stir well, then season with salt and pepper to taste.
    1 (15-oz) can crushed tomatoes, 1 (~14-oz) can coconut milk, ½ cup vegetable broth, salt & pepper
    Simmering chickpea curry.
  • Simmer: Bring to a boil, then reduce the heat to a simmer. Cook covered for 20 minutes, stirring once or twice.
    Uncover, stir well, then simmer for another 15-25 minutes, until the vegetables are cooked to your liking and the curry has thickened.
    Stir from time to time to prevent sticking. If the curry thickens too much, thin it with a little additional broth.
    Finished chickpea curry in a pan.
  • Serve: We like this served over rice, topped with finely diced red onion and cilantro, chopped chili for the grown-ups and possibly some natural yogurt for those who deem it too spicy.
    Overhead view of sweet potato chickpea curry being served.

Notes

Additional serving ideas: I often like to make a little salad with just Persian cucumbers, olive oil, apple cider vinegar, salt and pepper (and a little bit of chopped chili for the adults…) My kids love Naan bread with it, too!

Nutrition

Serving: 1 serving | Calories: 473kcal | Carbohydrates: 57g | Protein: 16g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 428mg | Potassium: 976mg | Fiber: 14g | Sugar: 13g | Vitamin A: 5744IU | Vitamin C: 13mg | Calcium: 130mg | Iron: 8mg