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Ashton Wheeler- The Haunted Foodie

Sweet Potato and Chickpea Curry

This creamy, spiced curry is packed with tender sweet potatoes, hearty chickpeas, and rich coconut milk, making a perfect one-pot vegetarian meal. Serve it over fluffy rice or scoop it up with naan for a seriously satisfying dish.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1/2 Cup Onion, finely chopped
  • 3 Cloves Garlic, minced
  • 1-inch piece Ginger, grated
  • 2 TBSP Olive Oil
  • 2 TBSP Curry Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Cayenne Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1 Sweet potato, peeled and diced (about 2–3 cups)
  • 1 15oz Can Chickpeas, drained and rinsed
  • 1 15oz Can Diced tomatoes (or 2 fresh tomatoes, chopped)
  • 1 15oz Can Coconut Milk
  • 1 1/2 Cup Vegetable Broth
  • 3 TBSP Cilantro, chopped

Method
 

  1. Heat oil in a large skillet or pot over medium heat.
  2. Add chopped onion and cook until soft and golden, about 5 minutes. Stir in garlic and ginger, cooking for 1 more minute until fragrant.
  3. Add the seasonings and stir for 30 seconds to 1 minute to toast the spices and release their flavor.
  4. Add the remaining ingredients and stir everything together. Bring to a gentle boil.
  5. Reduce heat to a simmer, cover, and cook for 20–25 minutes, or until the sweet potatoes are tender.
  6. Taste and adjust seasoning as needed. Add a squeeze of lime or lemon juice if desired, and garnish with cilantro for a bright finish.
  7. Serve over basmati rice and with garlic naan for a filling and delicious meal.