This sweet potato and chickpea curry is one of those cozy meals that’s simple to make but full of bold, warm flavors. It’s creamy, rich, and satisfying, and it comes together in one pot — yes, one pot! Perfect for a quick weeknight dinner or meal prep for the week.
I’ve made this recipe over and over again because it never fails — sweet, earthy potatoes, nutty chickpeas, creamy coconut milk, and a mix of spices that gives it depth without being too spicy.
Why I Love This Recipe
This curry is one of my go-to comfort meals, especially when I want something hearty but still healthy. I first made it on a cold night when I was craving takeout but didn’t want to wait. Now it’s on regular rotation in my kitchen.
- Everything cooks in one pot
- Budget-friendly, pantry ingredients
- Cozy and filling
- Vegan and gluten-free without even trying
- Makes amazing leftovers
Servings: 4
Cook Time: 35 minutes
Macros (Per Serving – Approximate)
- Calories: 360
- Protein: 11g
- Carbs: 46g
- Fat: 16g
- Fiber: 12g
Why This Recipe Works (Quick Science)
Coconut milk adds fat and richness that balances the natural sweetness of the sweet potatoes. Chickpeas provide protein and texture. The spices bloom in oil to release flavor, and the acid from lime at the end brightens everything up. It’s all about balance — sweet, salty, spicy, and creamy.
Common Mistakes
- Not sautéing the spices: Skipping this step means dull flavor. Let those spices hit hot oil!
- Cutting potatoes too big: They’ll take forever to cook. ½-inch cubes are best.
- Using light coconut milk: It’ll water down the flavor and texture. Go full-fat.
What You’ll Need
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup vegetable broth
- Juice of ½ lime
- Chopped fresh cilantro, for topping
Pro Tips
- Cut the sweet potatoes evenly so they cook at the same time
- Use full-fat coconut milk for the best creamy texture
- If your curry gets too thick, splash in more broth
- Make it ahead — tastes even better the next day
- Add lime juice at the end for that pop of brightness
Tools Needed
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Can opener
- Measuring spoons and cups
Substitutions and Variations
- Swap sweet potatoes for butternut squash
- Use white beans or lentils instead of chickpeas
- Add spinach at the end for more greens
- Use red curry paste instead of powdered spices for a different flavor
Make Ahead Tips
This curry stores beautifully. Make it 1–2 days ahead and reheat gently. Flavors deepen overnight. You can also chop all the veggies and measure the spices in advance.
How to Make It
Step 1: Sauté the Aromatics
Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for 5 minutes, until soft. Stir in 3 cloves minced garlic and 1 tablespoon grated fresh ginger. Cook for 1 more minute.
Step 2: Add the Spices
Sprinkle in 1 tablespoon curry powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon turmeric, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Stir for 30 seconds until fragrant.
Step 3: Add the Sweet Potatoes and Chickpeas
Add 2 medium sweet potatoes (peeled and cut into ½-inch cubes) and 1 can drained chickpeas. Stir to coat in the spice mixture.
Step 4: Add Tomatoes, Coconut Milk, and Broth
Pour in 1 can diced tomatoes, 1 can full-fat coconut milk, and ½ cup vegetable broth. Stir everything together and bring to a simmer.
Step 5: Simmer the Curry
Reduce the heat to low. Cover and let it simmer for 20–25 minutes, until the sweet potatoes are tender and the curry has thickened.
Step 6: Finish and Serve
Stir in the juice of ½ lime. Taste and adjust seasoning if needed. Spoon into bowls and top with chopped fresh cilantro.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave. You can also freeze it for up to 3 months — just thaw overnight in the fridge before reheating.
What to Serve With
- Steamed basmati or jasmine rice
- Warm naan or flatbread
- A crisp cucumber salad
- Coconut yogurt or raita on the side
FAQ
Can I use canned sweet potatoes?
Fresh is best for texture, but in a pinch, yes — just reduce the simmer time.
Can I make this in a slow cooker?
Yes! Sauté aromatics and spices first, then toss everything into the slow cooker and cook on low for 6–7 hours.
Is it spicy?
Nope, just flavorful. Add chili flakes or a chopped chili if you want heat.
Can I double the recipe?
Totally! Just use a big enough pot.
Ready to make it?
You’re gonna love how easy and comforting this curry is. If you try it, drop a comment below — I’d love to hear how it turned out or answer any questions!