Mobility 4 All Chickpea and Sweet Potato Curry

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

A hearty, nutritious curry combining tender chickpeas and sweet potatoes in a fragrant spiced tomato sauce, perfect for accessible and affordable meals. This Indian-inspired vegan recipe (gluten free), ready in about 50 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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, diced yellow onion
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 medium, peeled and cubed (about 3 cups) sweet potatoes
• 2 cups cooked or canned, drained chickpeas
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger; sauté for 4-5 minutes until fragrant and softened.
2. Step 2: Stir in 2 tbsp curry powder, 1 tsp ground cumin, and 1 tsp ground coriander; cook for 1 minute until spices release their aroma.
3. Step 3: Add 2 medium peeled and cubed sweet potatoes (about 3 cups), 2 cups cooked chickpeas, and 1 can (14 oz) diced tomatoes with their juice; stir to combine.
4. Step 4: Pour in 1 cup coconut milk, season with 1 tsp salt and 1/2 tsp black pepper, and bring to a simmer.
5. Step 5: Cover and cook over low heat for 25-30 minutes until the sweet potatoes are fork-tender and the curry thickens.
6. Step 6: Remove from heat, stir in 1/4 cup chopped fresh cilantro, and serve warm with rice or flatbread.