Turmeric-Spiced Sweet Potato and Chickpea Curry

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

A comforting Indian-inspired curry with creamy coconut milk, golden sweet potatoes, and protein-rich chickpeas. This indian-inspired vegetarian ready in about 45 minutes pairs sweet potatoes, chickpeas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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: 15 min Cook: 30 min Serves 6 Indian cuisine 280 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 onion, garlic, and ginger, sauté for 3-4 minutes until softened.
  2. Step 2: Stir in turmeric, curry powder, sweet potatoes, and chickpeas. Cook for 2 minutes, then add vegetable broth and coconut milk. Bring to a boil, then simmer for 15 minutes until sweet potatoes are tender.
  3. Step 3: Stir in spinach and cook until wilted. Remove from heat, stir in cashews, and season with salt and pepper. Serve with basmati rice or naan.

Frequently asked questions

How long does Turmeric-Spiced Sweet Potato and Chickpea Curry take to make?

Total time is about 45 minutes (15 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 Turmeric-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 sweet potatoes from drying out.

Can I substitute ingredients in Turmeric-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 Turmeric-Spiced Sweet Potato and Chickpea Curry for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

What goes well with Turmeric-Spiced Sweet Potato and Chickpea Curry?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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