Spiced Chickpea and Sweet Potato Curry
A hearty, aromatic curry with tender sweet potatoes, protein-packed chickpeas, and warming spices, served with basmati rice. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs medium diced sweet potatoes, canned chickpeas, (13.5 oz) coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 diced sweet potatoes
- 1.5 cups canned chickpeas
- 1 can (13.5 oz) coconut milk
- 1 large diced onion
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 1 tsp cumin
- 1.5 cups cooked basmati rice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for 3-4 minutes until translucent. Add 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1-2 minutes until fragrant.
- Step 2: Stir in 2 tbsp curry powder and 1 tsp cumin, toasting the spices for 30 seconds until aromatic. Add 2 medium diced sweet potatoes and 1.5 cups canned chickpeas, stirring to coat in the spice mixture.
- Step 3: Pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer. Cover and cook for 15-20 minutes until the sweet potatoes are tender and the curry has thickened slightly.
- Step 4: Taste and adjust seasoning with salt and pepper. Serve over 1.5 cups cooked basmati rice, garnished with fresh cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Chickpea and Sweet Potato Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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 Spiced Chickpea and 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 diced sweet potatoes from drying out.
Can I substitute ingredients in Spiced Chickpea and 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 Spiced Chickpea and 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 Spiced Chickpea and 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.
What others are saying
- ★★★★★
The flavors in this spiced are incredible.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
