Spicy Chickpea and Sweet Potato Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, plant-based curry blending creamy coconut milk, tender sweet potato, and protein-rich chickpeas with smoky curry paste. This indian-inspired vegetarian ready in about 50 minutes pairs chickpeas, sweet potato, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp oil in a large pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 3 minutes until softened.
  2. Step 2: Add 2 tbsp red curry paste and stir for 30 seconds until fragrant. Add 2 diced tomatoes and cook for 2 minutes until softened.
  3. Step 3: Stir in 1 cup vegetable broth, 1 can coconut milk, and 1 can chickpeas. Bring to a simmer and cook for 10 minutes.
  4. Step 4: Add 1 cubed sweet potato and cook for 15-20 minutes until tender. Finish with 1 lime juice and 1/4 cup cilantro. Serve with rice or naan.

Frequently asked questions

How long does Spicy Chickpea and Sweet Potato Curry take to make?

Total time is about 50 minutes (20 min prep + 30 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 Spicy 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 chickpeas from drying out.

Can I substitute ingredients in Spicy 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 Spicy 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 Spicy 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.

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