Easy and Fragrant Chickpea and Sweet Potato Curry

Indulge in a quick and aromatic dish with this easy chickpea and sweet potato curry. Brimming with warm spices and natural sweetness, it’s perfect for cozy dinners or impressing friends on busy weeknights. Serve with fluffy rice or your favorite flatbread for a wholesome, satisfying meal.

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Preparation 30 min
Servings 4
Level Débutant

Recipes > Main dishes > Easy and Fragrant Chickpea and Sweet Potato Curry

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Tip

For an even richer curry, add fresh spinach at the end of cooking.
Serve with naan bread or flatbreads to soak up the sauce.

Preparation steps

Step 1
Cut the sweet potatoes into small cubes (the size will affect the cooking time).
Set aside.
Step 2
Heat the oil in a large pan or Dutch oven over medium heat.
Add the onion, garlic, and grated ginger. Sauté for 2 to 3 minutes until translucent and fragrant.
Step 3
Stir in the curry paste, cumin, and turmeric.
Cook for 1 minute to release the aromas.
Step 4
Add the diced sweet potatoes and crushed tomatoes. Mix well to coat the vegetables.
Step 5
Pour in the coconut milk and bring to a boil.
Reduce the heat and let simmer, covered, for 15 minutes, until the sweet potatoes are tender.
Stir in the drained and rinsed chickpeas.
Simmer uncovered for 5 minutes to blend the flavors.
Adjust the seasoning with salt and pepper.
Step 6
Serve the curry in deep plates or bowls.
Garnish with fresh cilantro and a wedge of lime for a tangy touch.

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Easy and Fragrant Chickpea and Sweet Potato Curry

Tip

For an even richer curry, add fresh spinach at the end of cooking.
Serve with naan bread or flatbreads to soak up the sauce.

Ingredients

Chickpeas : 400 grams
Sweet potato (Orange flesh) : 1
Sweet potato (White flesh) : 1
Onion : 1
Garlic Cloves : 2
Fresh ginger (Shredded) : 1 tablespoon
Coconut milk : 400 milliliters
Crushed Tomatoes : 400 grams
Red curry paste : 1 tablespoon
Cumin Powder : 1 teaspoon
Turmeric : 1 teaspoon
Neutral oil : 2 tablespoons
Salt : 1 pinch
Pepper : 1 pinch
Cilantro (Optional) : To taste
Lime (Optional) : 1
Naans Breads (Optional) : To taste

Preparation steps

Cut the sweet potatoes into small cubes (the size will affect the cooking time).
Set aside.
Heat the oil in a large pan or Dutch oven over medium heat.
Add the onion, garlic, and grated ginger. Sauté for 2 to 3 minutes until translucent and fragrant.
Stir in the curry paste, cumin, and turmeric.
Cook for 1 minute to release the aromas.
Add the diced sweet potatoes and crushed tomatoes. Mix well to coat the vegetables.
Pour in the coconut milk and bring to a boil.
Reduce the heat and let simmer, covered, for 15 minutes, until the sweet potatoes are tender.
Stir in the drained and rinsed chickpeas.
Simmer uncovered for 5 minutes to blend the flavors.
Adjust the seasoning with salt and pepper.
Serve the curry in deep plates or bowls.
Garnish with fresh cilantro and a wedge of lime for a tangy touch.