Wattleseed-Spiced Sweet Potato and Chickpea Curry

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 drafted and published.

A hearty vegan curry featuring sweet potatoes and chickpeas simmered in a fragrant tomato and coconut sauce with the warm, nutty flavor of wattleseed. This Australian-inspired vegan recipe (gluten free), ready in about 50 minutes, pairs olive oil, yellow onion, diced, garlic cloves, minced 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 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: 35 min Serves 6 Australian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 tbsp olive oil
1 large (1 cup) yellow onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp ground wattleseed
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric powder
3 cups (about 2 medium) diced sweet potatoes
1 can (15 oz) canned chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes (canned)
1 can (13.5 oz) light coconut milk
1 cup vegetable broth
1 1/2 tsp salt
1/4 cup fresh cilantro, chopped
for serving lime wedges

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced yellow onion and sauté for 4-5 minutes until translucent. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 2: Add 1 tbsp ground wattleseed, 2 tsp ground cumin, 2 tsp ground coriander, and 1 tsp turmeric powder. Stir constantly for 1 minute to toast the spices.
Step 3: Add 3 cups diced sweet potatoes, 1 can (15 oz) drained chickpeas, 1 can (14 oz) diced tomatoes, 1 can (13.5 oz) light coconut milk, and 1 cup vegetable broth. Stir well to combine.
Step 4: Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 25-30 minutes until sweet potatoes are tender and sauce thickens.
Step 5: Season with 1 1/2 tsp salt and stir in 1/4 cup chopped fresh cilantro. Serve hot with lime wedges on the side for squeezing.