Cinnamon-Spiced Chickpea & Sweet Potato Curry
A fragrant, protein-packed curry with roasted sweet potatoes and chickpeas, finished with a creamy coconut milk base. This indian-inspired vegetarian ready in about 50 minutes pairs (15 oz), drained and rinsed chickpeas, (13.5 oz) coconut milk, curry powder 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from heat, stir in fresh cilantro, and serve over cooked brown rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cinnamon-Spiced Chickpea & Sweet Potato Curry take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cinnamon-Spiced Chickpea & Sweet Potato Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Cinnamon-Spiced Chickpea & Sweet Potato Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon-Spiced Chickpea & Sweet Potato Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinnamon-Spiced Chickpea & Sweet Potato Curry?
Indian-inspired vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
