One-Pot Spiced Chickpea and Sweet Potato Curry

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A comforting one-pot curry combining tender sweet potatoes and hearty chickpeas simmered in a fragrant tomato and coconut sauce with warming spices. This Indian-inspired vegan recipe (gluten free), ready in about 40 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 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 medium (about 1 lb), peeled and diced into 1-inch cubes sweet potatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 can (14 oz) full-fat coconut milk
• 1 can (14 oz) diced tomatoes
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tbsp fresh grated ginger
• 2 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish 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. Add 1 finely chopped medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until fragrant and onions are translucent.
2. Step 2: Stir in 2 tbsp curry powder, 1 tsp ground cumin, and 1 tsp ground coriander. Cook spices with onion mixture for 1 minute to release aromas.
3. Step 3: Add 2 diced medium sweet potatoes (about 1 lb), 1 can (15 oz) drained chickpeas, 1 can (14 oz) diced tomatoes, and 1 can (14 oz) full-fat coconut milk. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring the mixture to a simmer, cover, and cook over low heat for 20-25 minutes until sweet potatoes are tender and sauce thickens slightly.
5. Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving with rice or flatbread.