Cinnamon-Spiced Chickpea & Sweet Potato Curry

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A fragrant, protein-packed curry with roasted sweet potatoes and chickpeas, finished with a creamy coconut milk base. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs sweet potatoes, chickpeas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 1 can (13.5 oz) coconut milk
• 2 tsp curry powder
• 1 tsp ground cumin
• 1 can (14.5 oz), undrained diced tomatoes
• 1/4 cup, chopped fresh cilantro
• 2 cups, cooked brown rice

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss diced sweet potatoes with 1 tbsp oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
2. Step 2: While potatoes roast, heat a large pot over medium heat. Add curry powder and cumin, toast for 30 seconds until fragrant, then stir in diced tomatoes and coconut milk, bringing to a gentle simmer.
3. Step 3: Add roasted sweet potatoes and drained chickpeas to the pot, stirring to coat. Simmer uncovered for 15 minutes until flavors meld and sauce thickens slightly.
4. Step 4: Remove from heat, stir in fresh cilantro, and serve over cooked brown rice.