This chickpea and sweet potato coconut curry is a flavorful vegan dish that combines creamy coconut milk with vibrant spices to create a comforting meal.
Sweet potatoes add natural sweetness and body, while chickpeas provide protein and texture, making it a hearty, satisfying dinner option.
It’s simple to prepare on the stovetop and perfect for meal prep or a warming family dinner.
Why You’ll Love This Recipe
- Sweet potatoes soften to a creamy texture while chickpeas hold their shape, creating a nice balance.
- Coconut milk enriches the sauce with creaminess without the need for dairy.
- A mix of spices like cumin, coriander, and turmeric builds depth and warmth, enhancing flavor complexity.
Chickpea and Sweet Potato Coconut Curry
This hearty and creamy vegan curry features tender chickpeas and sweet potatoes simmered in rich coconut milk with warm spices for a comforting meal.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder (optional)
- 1 large sweet potato (about 1 lb / 450 g), peeled and diced into 1/2-inch cubes
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 1 (14 oz / 400 ml) can full-fat coconut milk
- 1 cup (240 ml) vegetable broth or water
- Salt, to taste
- Fresh cilantro leaves, for garnish
- Cooked rice or naan bread, for serving
Instructions
- Prepare the base Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and ginger and cook for another 1 minute, until fragrant.
- Add spices and sweet potatoes Add the cumin, coriander, turmeric, and chili powder (if using) to the onion mixture and stir for 30 seconds to toast the spices. Then add the diced sweet potatoes, stirring to coat them well with the spices.
- Simmer the curry Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle boil. Reduce the heat to low and simmer, covered, for 20 minutes or until the sweet potatoes are tender.
- Add chickpeas and finish cooking Stir in the drained chickpeas and continue to simmer uncovered for 5-7 minutes to heat through and thicken the sauce slightly. Season with salt to taste.
- Serve Ladle the curry into bowls and garnish with fresh cilantro leaves. Serve hot with cooked rice or naan bread.
Helpful Tips
- For thicker curry, simmer uncovered for a few extra minutes to reduce the sauce further.
- Use full-fat coconut milk for the creamiest texture and best flavor.
- If you prefer a spicier curry, increase the chili powder or add a diced fresh chili.
- This curry is excellent for leftovers; let it cool and store it in an airtight container in the refrigerator.
Storage and Make-Ahead
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over medium-low heat, adding a splash of water if needed to loosen the sauce.
Do not freeze, as the coconut milk can separate when thawed.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, but you need to soak and cook the dried chickpeas beforehand as they require longer cooking time.
Is this curry gluten-free?
Yes, all ingredients used are naturally gluten-free. Just ensure your vegetable broth is gluten-free if using store-bought.
Can I make this curry in a slow cooker?
Yes, you can add all ingredients except chickpeas to a slow cooker and cook on low for 6-7 hours. Add the chickpeas 30 minutes before serving.
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