There are certain recipes that feel like pure comfort… the kind that warm your hands, fill your home with spice-kissed aromas, and make you slow down long enough to savor every bite. This Sweet Potato and Chickpea Curry is exactly that kind of recipe.
This curry has become a regular in my kitchen. It’s rich but dairy-free, slightly spicy but balanced, and hearty enough to stand on its own or pair perfectly with warm garlic naan and fluffy basmati rice. Whether you’re cooking for Meatless Monday, meal prepping for the week, or just craving something cozy, this dish never disappoints.
To create this delicious dish, heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and golden, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant. Sprinkle in curry powder, cumin, onion powder, garlic powder, cayenne, black pepper and salt. Stir and toast for 30 seconds to 1 minute to release the flavors.
Reduce heat to a simmer, cover, and cook for 20–25 minutes, or until the sweet potatoes are fork-tender.
Adjust seasoning as needed. Add a squeeze of lime or lemon juice if desired. Stir in fresh cilantro and serve hot with basmati rice and garlic naan.
Recipe Tips & Variations
Want a thicker curry? Let it simmer uncovered for the last 5 minutes.
More heat? Add extra cayenne or crushed red pepper flakes.
Storing: Keeps well in the fridge for 4–5 days and tastes even better the next day.
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-Ashton
Sweet Potato and Chickpea Curry
Ingredients
Method
- Heat oil in a large skillet or pot over medium heat.
- Add chopped onion and cook until soft and golden, about 5 minutes. Stir in garlic and ginger, cooking for 1 more minute until fragrant.
- Add the seasonings and stir for 30 seconds to 1 minute to toast the spices and release their flavor.
- Add the remaining ingredients and stir everything together. Bring to a gentle boil.
- Reduce heat to a simmer, cover, and cook for 20–25 minutes, or until the sweet potatoes are tender.
- Taste and adjust seasoning as needed. Add a squeeze of lime or lemon juice if desired, and garnish with cilantro for a bright finish.
- Serve over basmati rice and with garlic naan for a filling and delicious meal.
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Hi, I’m Ashton — a Disney-loving, food-obsessed single mom of two amazing boys! I’m the creator behind The Haunted Foodie and now the proud author of Magical Meals and a Movie: The Cookbook. My e-book combines over 70 original recipes, printable menu cards, crafts, activities, and decorating tips to turn family movie nights into magical memories. Whether I’m in the kitchen, planning festive movie nights, or dreaming of my next Disney trip, I’m all about creating joy through food and storytelling. I’m so excited you’re here to share the magic with me! 💜
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