Chickpea Curry with Sweet Potatoes

This Chickpea Curry with Sweet Potatoes is a classic vegan recipe that can be made in about a half hour.

Made with coconut milk, broccoli, and a touch of curry, this tasty dish is rich and savory, spicy, and comforting and packed with protein.

What is chickpea curry?

Chickpea curry is a hearty and flavorful stovetop dish made with spices, vegetables, and coconut milk.

I like how quick and easy this filling and satisfying dish is.

Have you tried my recipe for Chickpea Spinach Curry Dinner ?

Made with garam masala, coconut milk, and baby spinach, that quick and easy recipe is spicy, comforting, and packed with protein. Both this recipe for chickpea curry with sweet potatoes and that recipe for spinach curry are delicious chickpea curry recipes that can be made in minutes.

To make this recipe you will need curry powder. You can find curry powder here.

Why we love easy sweet potato curry.

This chickpea and sweet potato curry is a simple and delicious meal idea. It takes just under 30 minutes to make, which is especially perfect on a busy weeknight.

Here is what else we like about this recipe.

• Chickpea and sweet potato curry is made in a creamy sauce with the perfect balance of savory and spicy flavors.
• This recipe is friendly to vegan, vegetarian, gluten free, and Mediterranean diets.
• Made with a combination of spices along with the chickpeas and sweet potatoes, this recipe offers a harmonious blend of sweet, savory, spicy, and earthy flavors.
• Personalizing this recipe is as easy as adding red pepper flakes or extra veggies such as corn.
• Personalizing this recipe is as easy as adding red pepper flakes or extra veggies such as corn.
• Leftovers taste great the next day as the flavors are allowed to meld together.

Ingredients needed to make curry with chickpeas and sweet potatoes.

• Oil. Extra virgin olive oil works great.
• Onion. Your onion should be diced
• Garlic. The garlic cloves should be minced.
• Spices: Ground Ginger, Curry powder, Cumin, and Turmeric.
• Sweet Potatoes. Your sweet potatoes should be diced.
• Carrot. Diced into small pieces.
• Tomato Sauce. You can use the sauce of your choice
• Coconut Milk. Use a full-fat coconut milk (unsweetened) as this is what will make this dish perfectly creamy.
• Frozen Broccoli. Cooked, according to the directions on the packaging.
• Chickpeas. Aka garbanzo beans. Used cooked beans that have been rinsed and drained.

Tips for making the best sweet potato chickpea curry.

Opting for canned or prepared ingredients in this recipe will make this easier to make. This is especially true for your chickpeas, broccoli, and tomato sauce.

More helpful tips for you.

1. This recipe uses turmeric. It is a good idea to take precautions when working with turmeric as it can stain.
2. This recipe is made with Indian or South Asian inspired seasonings. These seasonings may be too spicy for some folks or not spicy enough for others. Feel free to make adjustments as needed.
3. To thicken your sauce sauce you can stir in additional coconut milk
4. If you want to thin out your sauce you can stir in a small amount of vegetable broth.
5. You can make this recipe more friendly to the Mediterranean diet by using plain Greek Yogurt instead of the coconut milk.
6. This recipe is most commonly served over rice. You can use the rice of your choice.

How to make Chickpea Curry with Sweet Potatoes

Prep Time: 10 minutes.
Cook Time: 20 minutes .
Servings: 8 .

1. Sauté . Start by heating your oil in a large pot or skillet over medium heat for one minute. Then add the diced onion and cook until translucent (about two and a half minutes). Lastly, add in the garlic and sauté for another minute.
2. Season. Stir in the powdered ginger, cumin, turmeric, and curry powder and sauté for another minute to incorporate the seasonings with your other ingredients.
3. Vegetables. Add the sweet potatoes and carrots to the pot and and cook for another three minutes, stirring the ingredients several times while the ingredients cook.
4. Simmer. Next, stir in the tomato sauce and coconut milk and then bring the sauce to low simmer at low to low medium heat for 10 minutes.
5. Chickpeas. Add the rinsed and drained chickpeas to the skillet and cook until they are warm and slightly soft (about five minutes).
6. Serve. Remove the pot or skillet from the heat and stir in your cooked broccoli. Then serve your curry as desired.

Expert Tip 👉 Avoid overcooking your broccoli as it can get mushy.

How to store Sweet Potato Chickpea Curry.

Once your curry has cooled, it can be stored in an airtight container. When properly stored, this chickpea curry should keep for up to four days when refrigerated or up to a few months when frozen.

You may also be interested in these recipes.

• Vegan Mac and Cheese Recipe
• Basil and Garlic Dipping Oil (for bread)
• Savory and Sweet Rosemary Spiced Nuts
• Crispy Smashed BBQ Potatoes (vegan, meddiet)
• Red Lentil Dahl Recipe
• Vegan Mushroom and Tofu Pate

Print the recipe for Chickpea Curry with Sweet Potatoes

Chickpea Curry with Sweet Potatoes, an easy, rich and savory vegan recipe made with coconut milk and a touch of curry.

Please see recipe post for further details on this recipe.