If you’re looking for a cozy, comforting, and nourishing meal that’s full of flavor and packed with plant-based protein, Sweet Potato and Chickpea Curry is the perfect choice. This hearty curry features tender sweet potatoes, chickpeas, and a rich coconut milk-based sauce that’s spiced to perfection. It’s a filling, satisfying dish that can be served with rice, naan, or even on its own.

This vegan curry is easy to make, requires minimal ingredients, and is a great way to incorporate healthy vegetables into your diet. Plus, it's incredibly versatile — you can adjust the spices to your taste and even add extra veggies for more depth of flavor.

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🛒 Ingredients (U.S. Measurements)

• 2 tablespoons coconut oil or olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon (optional, for warmth)
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14-ounce) can coconut milk
• 1 cup vegetable broth (or water)
• ½ cup diced tomatoes (fresh or canned)
• Salt and pepper, to taste
• ½ cup spinach or kale (optional, for added greens)
• Fresh cilantro, for garnish
• Juice of ½ lime (optional, for brightness)

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🔥 Instructions

Step 1: Sauté the Aromatics

Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes, until softened and translucent. Stir in garlic and grated ginger, cooking for another 1–2 minutes until fragrant.

Step 2: Toast the Spices

Add curry powder, turmeric, cumin, and cinnamon (if using) to the pot. Stir for 1-2 minutes to allow the spices to bloom and become aromatic.

Step 3: Add the Vegetables

Stir in the sweet potato cubes and cook for about 2 minutes, ensuring they are coated in the spices. Add the chickpeas, coconut milk, vegetable broth, and diced tomatoes. Bring the mixture to a boil.

Step 4: Simmer the Curry

Reduce the heat to low and cover the pot. Let the curry simmer for 20–25 minutes, or until the sweet potatoes are fork-tender and the curry has thickened slightly.

Step 5: Add Greens (Optional)

If you’re using spinach or kale, add it to the curry in the last 5 minutes of cooking, allowing it to wilt down.

Step 6: Finish and Serve

Taste and adjust seasoning with salt, pepper, or additional spices as desired. For added brightness, stir in lime juice just before serving. Garnish with fresh cilantro.

Serve the curry hot with steamed rice, naan, or enjoy it on its own.

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🧾 Nutrition Facts (Per Serving – Serves 4)

Nutrient	Amount
Calories	~350 kcal
Protein	12g
Carbohydrates	45g
Fat	14g
Fiber	8g
Sugar	6g
Sodium	400mg

Note: Nutritional values may vary depending on exact ingredients used.

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💡 Tips & Tricks

• For more heat: Add a chopped fresh chili or a pinch of cayenne pepper for a spicy kick.
• Add more veggies: Feel free to add other vegetables like bell peppers, carrots, or zucchini for extra nutrition and color.
• Use other beans: Swap chickpeas for white beans or kidney beans for a different twist.
• Make it creamier: Stir in a little extra coconut milk or a splash of almond milk at the end for a creamier texture.
• Freezing: This curry freezes well! Store in an airtight container for up to 3 months. To reheat, simply warm it up on the stove or in the microwave.

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🔥 Chef’s Extra Touch (From Me to You)

For a touch of sweetness, try adding a handful of raisins or dried apricots to the curry just before serving. It adds a delightful contrast to the savory flavors and enhances the richness of the coconut milk. You can also sprinkle some toasted coconut flakes on top for an added tropical flair.