Vegetarian Chickpea and Sweet Potato Curry

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

A hearty, spiced curry with creamy chickpeas, roasted sweet potatoes, and coconut milk, served with fluffy basmati rice. This indian-inspired one pot (vegetarian) ready in about 55 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 360 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 40 min Serves 4 Indian cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 diced sweet potatoes with 1 tbsp vegetable oil, 1/2 tsp salt, and 1/2 tsp curry powder. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
  2. Step 2: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add 1 chopped onion and sauté for 5 minutes until translucent. Stir in 3 minced garlic cloves and 2 tbsp curry powder, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 can coconut milk, 1.5 cups chickpeas, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat and cook for 10 minutes until slightly thickened.
  4. Step 4: Stir in 2 cups chopped spinach and 1/4 tsp salt. Cook for 3-4 minutes until spinach wilts. Serve over 2 cups cooked basmati rice, garnished with lime slices.

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Vegetarian 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 sweet potatoes from drying out.

Can I substitute ingredients in Vegetarian 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 Vegetarian 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 Vegetarian 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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