Name: Sweet Potato Curry: 25 Minute Delicious Dinner, Not Sorry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian-inspired
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 teaspoon turmeric; 1 teaspoon cumin; 1/2 teaspoon coriander; 1/4 teaspoon cayenne pepper; 1 (14.5 ounce) can diced tomatoes, undrained; 1 (15 ounce) can chickpeas, rinsed and drained; 2 medium sweet potatoes, peeled and cubed; 1 cup vegetable broth; Salt and pepper to taste; Fresh cilantro, chopped, for garnish

Jump to Recipe

Okay, listen up, friends! If you’re anything like me, you’re always on the hunt for those crazy-delicious, totally-satisfying vegan meals that don’t take all day to make. And let me tell you, this Sweet Potato and Chickpea Curry? It’s a winner! Seriously, even my meat-loving brother asks for seconds.

I’ve been whipping up this curry for years, tweaking it here and there until it was *just right*. It’s packed with flavor, super easy to throw together (even on a busy weeknight!), and it’s actually good for you. We’re talking a serious dose of veggies and plant-based protein. So, if you’re craving something warm, comforting, and totally flavorful, get ready, because this Sweet Potato and Chickpea Curry recipe is about to become your new go-to!

Why You’ll Love This Sweet Potato and Chickpea Curry

Quick and Easy Weeknight Meal

Seriously, who has time to spend hours in the kitchen during the week? Not me! That’s why this sweet potato and chickpea curry is perfect. It’s ready in under an hour – boom!

Packed with Flavor

Oh my goodness, the *smell*! The spices in this curry are just amazing. It’s warm, comforting, and totally satisfying. Trust me, you won’t be disappointed.

Healthy and Nutritious

Sweet potatoes? Chickpeas? We’re talking vitamins, fiber, and all sorts of good stuff! This curry is a delicious way to get your veggies in. You can’t beat that, right?

Vegan and Vegetarian Friendly

Yep, no meat here! This recipe is totally plant-based, so it’s perfect if you’re vegan, vegetarian, or just trying to eat a little less meat. Everybody wins!

Ingredients for Sweet Potato and Chickpea Curry

Alright, let’s gather our goodies! To make this amazing Sweet Potato and Chickpea Curry, you’ll need: 1 tablespoon of olive oil, 1 chopped onion (yellow or white, whatever you’ve got!), 2 minced cloves of garlic, and about 1 inch of grated ginger (fresh is best, trust me!). Then grab 1 teaspoon of turmeric, 1 teaspoon of cumin, ½ teaspoon of coriander, and just ¼ teaspoon of cayenne pepper (or more, if you’re feeling brave!).

You’ll also need a 14.5-ounce can of diced tomatoes (undrained!), a 15-ounce can of chickpeas (rinsed and drained – nobody likes that chickpea juice!), 2 medium sweet potatoes (peeled and cubed, about 1-inch pieces), and 1 cup of vegetable broth. Don’t forget salt and pepper to taste, and a handful of fresh cilantro, chopped, for garnish. Got it all? Let’s get cooking!

How to Make Sweet Potato and Chickpea Curry: Step-by-Step Instructions

Sauté the Aromatics

Okay, first things first! Grab your biggest pot or Dutch oven, drizzle in that olive oil, and pop it over medium heat. Toss in your chopped onion and let it cook until it’s softened and translucent – about 5 minutes should do it. Then, add the minced garlic and grated ginger. Cook for just another minute, until you can really smell that wonderful aroma. Careful not to burn the garlic, though!

Bloom the Spices for Maximum Flavor in Your Sweet Potato and Chickpea Curry

This is where the magic happens! Stir in the turmeric, cumin, coriander, and cayenne pepper. Cook these spices for about 30 seconds, stirring constantly. This “blooming” process really wakes up the flavors and makes a HUGE difference in your sweet potato and chickpea curry. Trust me, don’t skip this step!

Simmer Until Tender

Now, pour in the diced tomatoes (don’t drain them!), chickpeas, sweet potatoes, and vegetable broth. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. You’ll know it’s ready when the sweet potatoes are nice and tender – you should be able to easily pierce them with a fork. If they’re still a bit firm, just give it a few more minutes.

Season and Garnish Your Sweet Potato and Chickpea Curry

Almost there! Season your sweet potato and chickpea curry with salt and pepper to taste. Give it a good stir, and then sprinkle a generous amount of fresh, chopped cilantro over the top. And that’s it! You’re ready to serve up a delicious and comforting meal.

Tips for the Best Sweet Potato and Chickpea Curry

Want to take your Sweet Potato and Chickpea Curry from good to *amazing*? Of course, you do! Here are a few little tricks I’ve learned over the years to make sure it’s perfect every time.

Adjusting the Spice Level

Not a fan of the heat? No problem! Start with just a pinch of cayenne pepper and add more to taste. Or, if you’re a spice fiend like me, go for it! Just be careful not to overdo it at first.

Sweet Potato and Chickpea Curry Ingredient Prep

Okay, this might sound picky, but it makes a difference! Try to dice your sweet potatoes into roughly the same size pieces. That way, they’ll cook evenly. Nobody wants crunchy bits!

Fresh vs. Ground Spices for Your Sweet Potato and Chickpea Curry

Okay, I’m gonna be honest: fresh ginger and garlic are *always* better! The flavor is just so much brighter. But if you only have ground spices on hand, that’s totally fine too. Just use about 1/2 teaspoon of ground ginger instead of the fresh.

Serving Suggestions for Your Sweet Potato and Chickpea Curry

Alright, you’ve got this amazing Sweet Potato and Chickpea Curry bubbling away – now what? My go-to is fluffy basmati rice, but quinoa works great too if you’re feeling extra healthy. And oh man, warm naan bread for dipping? YES, please! A dollop of plain yogurt or a squeeze of lime brightens everything up, too. So many yummy options!

Storing and Reheating Sweet Potato and Chickpea Curry

Got leftovers? Lucky you! This Sweet Potato and Chickpea Curry is even better the next day, if you ask me. Just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. When you’re ready to eat, just reheat it in the microwave or on the stovetop until it’s nice and hot. Easy peasy!

Sweet Potato and Chickpea Curry: Frequently Asked Questions

Can I freeze Sweet Potato and Chickpea Curry?

Absolutely! This curry freezes like a dream. Just let it cool completely, then transfer it to a freezer-safe container. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and then reheat it until it’s piping hot. So easy!

What kind of sweet potatoes should I use for Sweet Potato and Chickpea Curry?

Honestly, any kind of sweet potato works! I usually use the orange-fleshed ones because they’re easy to find. But if you can get your hands on Japanese sweet potatoes (the ones with the purple skin and white flesh), those are delicious too! Just use whatever you like best.

Can I use different beans in this Sweet Potato and Chickpea Curry?

Totally! If you’re not a chickpea fan (gasp!), you can easily swap them out for another type of bean. Kidney beans, cannellini beans, or even black beans would all be delicious in this curry. Just use the same amount as the chickpeas, and you’re good to go!

Nutritional Information Disclaimer for Sweet Potato and Chickpea Curry

Hey, just a heads-up: the nutrition info can vary depending on the exact ingredients you use, so don’t take it as gospel, okay?

Enjoy Your Delicious Sweet Potato and Chickpea Curry!

I’m so excited for you to try this! If you do, please leave a comment or rate the recipe – I’d love to know what you think!