Indian-Spiced Chickpea & Sweet Potato Curry

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, aromatic curry packed with protein-rich chickpeas and sweet potatoes, simmered in a fragrant coconut milk sauce with toasted spices. This Indian-inspired vegetarian recipe, ready in about 60 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 450 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), full-fat Coconut milk
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 1 tablespoon, grated Ginger
• 2 teaspoons Curry powder
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 2 tablespoons Tomato paste
• 1 cup Vegetable broth
• 2 tablespoons, chopped Fresh cilantro
• 1/2 teaspoon Salt
• 1/4 teaspoon (optional) Red pepper flakes
• 4 cups (for serving) Cooked rice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent and golden at the edges.
2. Step 2: Add minced garlic and grated ginger, and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in curry powder, cumin, and coriander, and cook for 30 seconds until spices are toasted and aromatic.
4. Step 4: Add tomato paste and cook for 2 minutes until the mixture darkens slightly and sticks to the pot.
5. Step 5: Add diced sweet potatoes, drained chickpeas, and vegetable broth. Bring to a gentle simmer, cover, and cook for 20 minutes until sweet potatoes are tender.
6. Step 6: Stir in coconut milk and simmer uncovered for 10 minutes until sauce thickens and coats the back of a spoon. Season with salt and red pepper flakes (if using).
7. Step 7: Garnish with fresh cilantro and serve over cooked rice.