Indian-Spiced Chickpea & Sweet Potato Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 60 minutes pairs (15 oz), drained and rinsed Chickpeas, (13.5 oz), full-fat Coconut milk, medium, finely chopped Onion 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.

★ 3.1 (14 ratings) Prep: 20 min Cook: 40 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Indian-Spiced Chickpea & Sweet Potato Curry take to make?

Total time is about 60 minutes (20 min prep + 40 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 Indian-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 medium, finely chopped onion from drying out.

Can I substitute ingredients in Indian-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 Indian-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.

Is Indian-Spiced Chickpea & Sweet Potato Curry vegetarian?

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

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