Sweet Potato Chickpea Curry

When I think of comfort food, Sweet Potato Chickpea Curry always comes to mind. The moment you step into the kitchen and start cooking, the warmth of the spices fills the air, creating a cozy atmosphere that feels like a warm embrace. This recipe was born out of a desire for something hearty yet healthy, and it has quickly become a staple in my home. Whether it’s a chilly fall evening or a busy weeknight, this dish provides not just a meal but a moment of joy. The vibrant colors of the sweet potatoes and chickpeas tell a story of nourishment and love.

Ingredients You’ll Need for Sweet Potato Chickpea Curry

The ingredients for this Sweet Potato Chickpea Curry come together to create a harmonious blend of flavors and textures. Each ingredient plays a key role in crafting the perfect balance. The rich coconut milk adds creaminess, while the sweet potatoes provide a naturally sweet contrast to the aromatic spices. The chickpeas give it a lovely heartiness, making it satisfying on its own or served alongside grains.

• 1 tablespoon avocado oil, or extra virgin olive oil – This oil provides a rich base for sautéing and adds healthy fats.
• 1 small yellow onion, diced – Adds depth of flavor and sweetness to the curry.
• 3 cloves garlic, minced – Infuses the dish with a wonderful aroma and taste.
• 1 ½ tablespoons minced fresh ginger – Gives a warm, spicy kick.
• 1 tablespoon garam masala – A crucial spice blend that brings warmth and complexity.
• 2 teaspoons curry powder – Enhances the curry flavor profile.
• 1 teaspoon ground cumin – Adds an earthy base flavor.
• 14 oz canned diced tomatoes, or 3 fresh tomatoes, diced – Provides acidity and moisture.
• 3 ½ cups cooked chickpeas, from 2, 14 oz drained and rinsed cans – The protein-packed star of the dish.
• 14 oz can coconut milk – Adds creaminess and flavor richness.
• 1 medium sweet potato, peeled and cubed (½-inch cubes) – Adds natural sweetness and texture.
• 2 teaspoons sea salt, plus more to taste – Enhances all the flavors.
• 1 teaspoon fresh black pepper, plus more to taste – Adds a hint of spice.
• 2 tablespoons fresh lime juice, optional – Brightens the dish.
• ¼ cup chopped fresh cilantro, for serving – A refreshing garnish.
• Cooked brown rice and/or vegan naan, for serving – Complements the curry beautifully.

Putting Together Sweet Potato Chickpea Curry

Making Sweet Potato Chickpea Curry is a delightful process that’s as rewarding as the finished dish. The scent of spices and sautéed vegetables will have your kitchen smelling divine. Let’s dive into the steps to create this delicious meal!

1. Start by heating the avocado oil or extra virgin olive oil in a large skillet or pot over medium heat. The oil should shimmer slightly, indicating it’s ready for the next step. This base is essential for cooking the aromatics and forming the flavor foundation of your curry.
2. Once the oil is hot, add the diced onion, garlic, and ginger. Sauté these ingredients while stirring frequently for about four minutes, until the onions turn translucent. This process helps to develop a sweet, aromatic base.
3. Next, add the garam masala, curry powder, and ground cumin to the pot. Resist the urge to stir immediately; allow the spices to toast with the aromatics for thirty seconds. This blooming process releases their essential oils, enhancing the overall flavor.
4. After the spices have toasted, stir in the diced tomatoes. Cook this mixture for around five minutes, until the tomatoes soften and begin to lose their shape. You’ll notice the curry starting to come together as the flavors meld.
5. Now it’s time to add the chickpeas, coconut milk, and sweet potato cubes to the pot. Make sure to season with sea salt and black pepper as well. Stir everything together thoroughly to ensure the sweet potatoes are coated in the spices.
6. Bring the curry to a gentle simmer. You’ll want to cook it for about twenty to twenty-five minutes, stirring occasionally, until the sweet potatoes are tender. Keep an eye on the texture; they should be soft but not mushy.
7. If you’re using it, stir in the lime juice just before serving. This adds a zesty brightness that complements the rich flavors. Taste the curry and adjust with more salt and pepper if needed.
8. Finally, serve the curry hot, garnished with fresh cilantro. It pairs perfectly with brown rice or vegan naan, making a filling and flavorful meal!

Making Adjustments

If you want to customize your Sweet Potato Chickpea Curry, there are plenty of options! Here are some tips to help you make it your own:

• Storage: Leftover chickpea sweet potato curry keeps covered in an airtight container in the refrigerator for up to five days.
• Freezing: Cool the leftovers to room temperature before transferring them to a freezer-safe container and freezing for up to three months. Defrost the curry overnight in the refrigerator or reheat it on low heat.
• Reheating: Warm the curry over low heat on the stovetop or in the microwave, occasionally stirring until hot. Add a splash of coconut milk or vegetable broth if needed.
• Flavor adjustments: Feel free to add different vegetables like spinach or bell peppers for added nutrition.
• Spice level: If you like it spicy, consider adding cayenne pepper or hot sauce to the mix!
• Fresh herbs: Garnish with fresh herbs like basil or parsley for different flavor profiles.
• Serving suggestions: Serve it with a side of yogurt or a simple salad for a refreshing contrast.

Pairing Suggestions for Sweet Potato Chickpea Curry

When it comes to serving Sweet Potato Chickpea Curry, there are countless delicious options. Here are some excellent ideas:

• Brown Rice: The nutty flavor and texture of brown rice make it a perfect pairing. The rice soaks up the curry sauce, making every bite flavorful.
• Vegan Naan: Soft, warm naan is fantastic for scooping up the curry and adds a delightful touch.
• Side Salad: A fresh salad with cucumbers, tomatoes, and a light vinaigrette offers a refreshing contrast to the rich curry.
• Roasted Vegetables: Serve with a side of roasted seasonal vegetables for a wholesome meal.
• Occasions: This dish is perfect for gatherings, casual dinners, or even meal prep for the week. It’s comforting and inviting.
• Storage Tips: If you have leftovers, store them in an airtight container for quick and easy meals throughout the week.
• Seasonal Pairings: In the fall, consider serving with a spiced apple chutney for a seasonal twist.

FAQ

Conclusion

In conclusion, Sweet Potato Chickpea Curry is a flavorful and nutritious dish that has become a favorite in my household. Its creamy texture, vibrant colors, and aromatic spices create a truly special meal. I encourage you to try making it yourself; you won’t be disappointed. It’s perfect for weeknight dinners, special occasions, or simply when you want something delicious and comforting.

Sweet Potato Chickpea Curry

The ultimate comfort food, Sweet Potato Chickpea Curry blends creamy coconut milk and hearty chickpeas with warm spices, creating an easy weeknight dinner that bursts with flavor. You’ll love how it satisfies your cravings and warms your soul. Make it tonight!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp avocado oil
• 1 small yellow onion
• 3 cloves garlic
• 1.5 tbsp minced fresh ginger
• 1 tbsp garam masala
• 2 tsp curry powder
• 1 tsp ground cumin
• 14 oz canned tomatoes
• 3.5 cups cooked chickpeas
• 14 oz coconut milk
• 1 medium sweet potato
• 2 tsp sea salt
• 1 tsp fresh black pepper
• 2 tbsp fresh lime juice optional
• 0.25 cup fresh cilantro for serving
• brown rice for serving
• vegan naan for serving

Equipment

• Skillet
• Saucepan
• Peeler
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. Heat the avocado oil or extra virgin olive oil in a large skillet or pot over medium heat.
2. Once the oil is hot, add the diced onion, garlic, and ginger. Sauté these ingredients while stirring frequently for about four minutes, until the onions turn translucent.
3. Next, add the garam masala, curry powder, and ground cumin to the pot. Resist the urge to stir immediately; allow the spices to toast with the aromatics for thirty seconds.
4. After the spices have toasted, stir in the diced tomatoes. Cook this mixture for around five minutes, until the tomatoes soften and begin to lose their shape.
5. Now it’s time to add the chickpeas, coconut milk, and sweet potato cubes to the pot. Make sure to season with sea salt and black pepper as well.
6. Bring the curry to a gentle simmer. You’ll want to cook it for about twenty to twenty-five minutes, stirring occasionally, until the sweet potatoes are tender.
7. If you’re using it, stir in the lime juice just before serving. This adds a zesty brightness that complements the rich flavors.
8. Finally, serve the curry hot, garnished with fresh cilantro. It pairs perfectly with brown rice or vegan naan, making a filling and flavorful meal!

Notes

Refrigerating: Leftover chickpea sweet potato curry keeps covered in an airtight container in the refrigerator for up to five days.

Freezing: Cool the leftovers to room temperature before transferring them to a freezer-safe container and freezing for up to three months. Defrost the curry overnight in the refrigerator or reheat it on low heat.

Reheating: Warm the curry over low heat on the stovetop or in the microwave, stirring periodically until hot.

Watch your simmer: Keep the pot covered while simmering to trap moisture; it helps cook the sweet potatoes evenly.

Adjust seasoning: Always taste before serving. Each batch may require different levels of salt and spice.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.