Homemade Spiced Chickpea and Sweet Potato Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty, comforting curry featuring tender sweet potatoes and spiced chickpeas simmered in a fragrant tomato and coconut sauce. This Indian-inspired dumpling recipe (vegetarian), ready in about 45 minutes, pairs olive oil, yellow onion, garlic cloves 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.

Ingredients

• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 500 g, peeled and cubed sweet potatoes
• 400 g, drained and rinsed canned chickpeas
• 400 g canned diced tomatoes
• 400 ml coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/4 tsp red chili powder
• 1 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro
• 1 cup water

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp red chili powder. Toast the spices with the onion mixture for 30 seconds to release their aroma.
4. Step 4: Pour in 400 g canned diced tomatoes and 1 cup water, stirring to combine. Bring to a simmer.
5. Step 5: Add 500 g peeled and cubed sweet potatoes and 400 g drained canned chickpeas to the pot. Cover and simmer on medium-low heat for 15 minutes until sweet potatoes are tender.
6. Step 6: Stir in 400 ml coconut milk and 1 tsp salt. Simmer uncovered for another 5 minutes until the curry thickens and flavors meld.
7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve hot with rice or flatbread.