Spiced Sweet Potato and Chickpea Curry
A comforting vegan curry featuring tender sweet potatoes and chickpeas simmered in a fragrant blend of warm spices and coconut milk. This indian-inspired recipe (vegan) ready in about 40 minutes pairs medium, diced onion, minced garlic cloves, grated fresh ginger 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.
Ingredients
- 2 medium (about 600g), peeled and cubed sweet potatoes
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 cup chopped for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder. Cook the spices for 1 minute to release their aroma.
- Step 3: Add 2 peeled and cubed medium sweet potatoes (about 600g), 2 tbsp tomato paste, and 1 can (15 oz) drained and rinsed chickpeas. Mix well to coat the vegetables and chickpeas with the spices.
- Step 4: Pour in 1 can (14 oz) coconut milk and 1 tsp salt. Bring to a gentle simmer, cover, and cook for 20 minutes until the sweet potatoes are tender and the curry thickens slightly.
- Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving hot with rice or flatbread.
Frequently asked questions
How long does Spiced Sweet Potato and Chickpea 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 Sweet Potato and Chickpea 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 onion from drying out.
Can I substitute ingredients in Spiced Sweet Potato and Chickpea 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 Sweet Potato and Chickpea 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 Sweet Potato and Chickpea Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
