Spiced Chickpea and Sweet Potato Curry

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A warming vegetarian curry combining sweet potatoes and chickpeas, infused with fragrant spices and coconut milk for a creamy finish. This Indian-inspired curry recipe (vegetarian), ready in about 45 minutes, pairs Sweet potatoes, Canned chickpeas, Coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 cubed (about 3 cups) Sweet potatoes
• 1 can (15 oz), drained and rinsed Canned chickpeas
• 2 tbsp Coconut oil
• 1 large, diced Yellow onion
• 4, minced Garlic cloves
• 1 tbsp, grated Fresh ginger
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala
• 1/4 tsp Red chili powder
• 1 can (14 oz) Diced tomatoes
• 1 cup Coconut milk
• 1/2 cup Vegetable broth
• 1/4 cup chopped Fresh cilantro
• to taste Salt

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 coconut oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp red chili powder; toast the spices for 30 seconds while stirring to release aroma.
4. Step 4: Add 2 medium peeled and cubed sweet potatoes (about 3 cups), 1 can diced tomatoes (14 oz), 1 can drained chickpeas (15 oz), 1 cup coconut milk, and 1/2 cup vegetable broth. Stir well to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until sweet potatoes are tender and sauce thickens.
6. Step 6: Season with salt to taste and stir in 1/4 cup chopped fresh cilantro just before serving.