Easy Sweet Potato Chickpea Curry

Sweet Potato Chickpea Curry is a hearty, comforting and delicious one pot meal that is ready in under 30 minutes! It's made with just a few pantry staples but is packed with so much flavor.

Curries are an excellent way to add more legumes to your diet. By combining legumes with spices such as cumin, ginger, cinnamon and others, the legumes become easier to digest. The warm flavors combine with filling legumes and sweet potato to create a delicious curry worth sharing.

The combination of sweet potato and chickpeas in this curry creates a hearty dish that isn't too heavy. It's a cozy plant-based meal for weeknights with warm spices, a creamy sauce and loads of sweet potato in every single bite. The chickpeas add protein to create a filling, nutritious and delicious meal.

If you're looking for more comforting plant-based meals, try my Easy Vegan Mac and Cheese or Vegan Spinach Quiche.

Stove Top Sweet Potato Chickpea Curry

This entire recipe comes together on the stove top in under 30 minutes! Everything simmers on the stove to allow the flavors to meld together. Here are a few reasons why I love this easy curry recipe:

• One Pan: This quick chickpea curry recipe comes together in one pan on the stove top. Most of the ingredients are pantry staples you probably already have on hand. Prepare the rice separately while the curry is cooking.
• Nutritious Meal: This creamy sweet potato curry recipe is packed with nutrients thanks to the diverse combination of ingredients. With everything from sweet potatoes and chickpeas to turmeric, curry, cumin, and coconut milk, this is a meal packed with nutrients and flavor.
• Customizable: If you don't like spicy curry, no problem! You can easily adjust the spice level to suit your taste.
• Healthy Meal Prep: If you're looking to prep ahead to make weeknight dinners easy or to prepare something easy for lunch, then this sweet potato chickpea curry recipe is the perfect choice. Leftovers taste amazing!

Ingredients You Need

You can find the full measurements with instructions in the recipe card below. Here are a few notes about ingredients:

• Sweet Potato: The star of this recipe! Use regular sweet potatoes or swap the sweet potato for pumpkin or butternut squash.
• Onion: I use white onion for this recipe, but you can swap for sweet onion or red onion.
• Chickpeas (Garbanzo Beans): I used canned chickpeas to save time. But you can use dried chickpeas and cook them before you make the curry.
• Garlic and Ginger: Always use fresh garlic and fresh ginger for the best flavor!
• Red Curry Paste: The curry paste elevates the delicious warms flavors in this curry. You can omit this ingredient, if needed, but if you want authentic curry flavor like you find at restaurants, then you will definitely want to add red curry paste for maximum flavor. You can find red curry paste at your local grocery store or International foods store. Don't substitute with yellow curry paste or green curry pastes as it will completely change the flavor.
• Spices: You will need curry powder, ground turmeric, cumin, and ground cinnamon.
• Coconut Milk: This is a signature ingredient in curry recipes. I recommend using canned full-fat coconut milk, as its very creamy because it retains its fat content and is not diluted. If you live in a place where there is fresh coconut available, you can make fresh coconut milk from coconut meat which is even better! You can use low-fat coconut milk, if you prefer, but keep in mind that the curry will be less creamy and a bit thinner.
• Basmati Rice (for serving): I love serving homemade curry with basmati rice, but any variety of rice, such as jasmine or brown rice also works. Quinoa is another great option to serve with curry.
• Homemade Naan Bread (optional, for serving): Serve the curry with naan bread to soak up all of the delicious sauce and flavor.

Recipe Tips

• Prep all of the ingredients before you starting cooking: This makes the entire process go smoothly. Be sure to cut the sweet potatoes into small even-sized chunks so they cook evenly.
• Adjust the spice level: You can add more red curry paste or crushed red pepper flakes for spicier flavor.
• Add other ingredients: While this recipe tastes amazing exactly as written, you can adjust to make it your own. Another great addition is fresh spinach. If you add frozen spinach, just be sure to drain the excess water.
• Serving Suggestions: Serve the curry garnished with fresh cilantro or sliced red onions. A squeeze of fresh lime juice also adds fresh flavor. I also love to serve it with a side of my homemade gluten free naan bread.

Storage and Leftovers

Coconut chickpea curry is one of those meals that tastes even better the next day. The flavors have a chance to meld overnight, creating a higher concentration of flavor.

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat the curry in a saucepan or skillet on the stove over low heat, adding a little more water as the curry likely thickened while stored.