Mild Sweet Potato and Chickpea Curry

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 hearty, mildly spiced sweet potato and chickpea curry that offers comforting warmth and vibrant flavors, perfect to brighten up any dull day. This Indian-inspired curry recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, canned chickpeas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

2 medium (about 1 lb), peeled and cubed sweet potatoes
1 can (15 oz), drained and rinsed canned chickpeas
1 can (14 oz) coconut milk
1 medium, finely chopped onion
3, minced garlic cloves
1 tbsp fresh grated ginger
2 tbsp vegetable oil
2 tbsp curry powder
1 tsp turmeric powder
1 tsp salt
1/4 cup chopped, for garnish cilantro
1 cup water

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until soft and translucent.
Step 2: Stir in 3 minced garlic cloves and 1 tablespoon fresh grated ginger, cooking for 1 minute until fragrant.
Step 3: Add 2 tablespoons curry powder and 1 teaspoon turmeric powder, stirring continuously for 30 seconds to toast the spices.
Step 4: Add 2 medium peeled and cubed sweet potatoes, 1 can (15 oz) drained and rinsed chickpeas, and 1 cup water. Stir to combine.
Step 5: Pour in 1 can (14 oz) coconut milk and 1 teaspoon salt, bring to a gentle simmer, then cover and cook for 20 minutes until sweet potatoes are tender.
Step 6: Remove lid and simmer uncovered for 5 more minutes to thicken the sauce slightly. Garnish with 1/4 cup chopped cilantro before serving with steamed rice or flatbread.