Cumin-Spiced Chickpea and Sweet Potato Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant curry featuring tender sweet potatoes and chickpeas in a fragrant coconut milk sauce. This indian-inspired one pot (vegetarian, gluten-free) ready in about 45 minutes pairs (15 oz, drained and rinsed) Chickpeas, chopped Large onion, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot over medium heat, sauté 1 chopped large onion for 3 minutes until translucent.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 2 tsp curry powder, 1 tsp cumin, and 1/2 tsp turmeric, cooking for 30 seconds until aromatic.
  4. Step 4: Add the diced sweet potatoes, drained chickpeas, 1 can (13.5 oz) coconut milk, and 1 cup vegetable broth. Bring to a simmer.
  5. Step 5: Cover and cook for 20 minutes until the sweet potatoes are tender.
  6. Step 6: Stir in 1/2 tsp salt and simmer uncovered for 5 more minutes.
  7. Step 7: Remove from heat and stir in 2 tbsp chopped fresh cilantro.

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Frequently asked questions

How long does Cumin-Spiced Chickpea and Sweet Potato Curry take to make?

Total time is about 45 minutes (15 min prep + 30 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 Cumin-Spiced Chickpea and 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 chopped large onion from drying out.

Can I substitute ingredients in Cumin-Spiced Chickpea and 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 Cumin-Spiced Chickpea and 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.

Is Cumin-Spiced Chickpea and Sweet Potato Curry vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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