Half-Infused Spiced Chickpea and Sweet Potato Curry

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming curry where half the sweet potatoes are roasted to deepen flavor, then combined with chickpeas and aromatic spices. This Indian-inspired vegan recipe, ready in about 45 minutes, pairs sweet potatoes, peeled and cubed, canned chickpeas, drained and rinsed, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

2 cups sweet potatoes, peeled and cubed
1 1/2 cups canned chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 medium onion, diced
3 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp curry powder
1 tsp ground cumin
2 tbsp vegetable oil
1 tsp salt
1/4 cup cilantro, chopped

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Instructions

Step 1: Preheat oven to 425°F. Toss 1 cup of the peeled and cubed sweet potatoes with 1 tbsp vegetable oil and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes until caramelized and tender.
Step 2: While sweet potatoes roast, heat remaining 1 tbsp vegetable oil in a large pot over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5 minutes until onion is translucent and fragrant.
Step 3: Stir in 2 tbsp curry powder and 1 tsp ground cumin, cooking for 1 minute to bloom the spices.
Step 4: Add 1 can (14 oz) coconut milk, 1 1/2 cups drained chickpeas, remaining 1 cup raw sweet potato cubes, and 1/2 tsp salt. Bring to a simmer and cook for 15 minutes until raw sweet potatoes are tender.
Step 5: Gently fold in the roasted sweet potato cubes and simmer an additional 5 minutes to infuse flavors.
Step 6: Remove from heat and sprinkle 1/4 cup chopped cilantro before serving over rice or with naan bread.