Sweet Potato and Chickpea Curry

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting curry rich with sweet potatoes and chickpeas simmered in fragrant coconut milk and spices, ideal for a cozy weeknight dinner. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 45 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 320 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.

Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
1 can (15 oz), drained and rinsed canned chickpeas
1 can (14 oz) full fat coconut milk
1 medium, finely chopped yellow onion
3 cloves, minced garlic cloves
1 tbsp grated fresh ginger
2 tbsp curry powder
1 tsp ground turmeric
2 tbsp vegetable oil
1 tsp salt
1/4 cup chopped for garnish fresh cilantro
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 30 seconds to bloom the spices.
Step 4: Add 2 medium peeled and diced sweet potatoes and 1 can (15 oz) drained and rinsed chickpeas, stirring to coat with the spices.
Step 5: Pour in 1 can (14 oz) full-fat coconut milk and 1 tsp salt. Bring to a gentle simmer, cover, and cook for 20 minutes until sweet potatoes are tender and the curry thickens.
Step 6: Remove from heat, garnish with 1/4 cup chopped fresh cilantro, and serve with lime wedges on the side.