This Sweet Potato and Chickpea Curry is a deliciously comforting vegan dish that brings together tender sweet potatoes, protein-packed chickpeas, and a rich, fragrant curry sauce. It’s an easy one-pot meal perfect for busy weeknights or batch cooking. The natural sweetness of the potatoes balances beautifully with the warm spices, creating a satisfying and nourishing dish that everyone will love.

---

🌿 Why You’ll Love This Curry

• Simple ingredients, big flavor
• Vegan, gluten-free, and nutrient-dense
• Ready in under an hour
• Great for meal prep and leftovers
• Packed with fiber, protein, and vitamins

---

🛒 Ingredients (Serves 4)

• 2 medium sweet potatoes (about 400g), peeled and cubed
• 1 can (400g) chickpeas, drained and rinsed
• 1 tablespoon coconut oil or olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric powder
• ¼ teaspoon cayenne pepper (optional, for heat)
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread (to serve)

---

🔥 Instructions

1. Sauté Aromatics:

Heat coconut oil in a large pot or deep skillet over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.

2. Add Garlic, Ginger & Spices:

Stir in garlic, ginger, curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.

3. Add Sweet Potatoes & Tomatoes:

Add cubed sweet potatoes and diced tomatoes with their juice. Stir to combine.

4. Simmer with Coconut Milk:

Pour in coconut milk and bring to a gentle simmer. Cover and cook for 20-25 minutes or until sweet potatoes are tender.

5. Add Chickpeas:

Stir in chickpeas and cook for another 5-10 minutes to heat through and thicken the sauce.

6. Season & Garnish:

Season with salt and pepper to taste. Garnish with chopped cilantro.

7. Serve:

Serve hot over cooked rice or with warm naan bread.

---

🍽️ Serving Suggestions

• Pair with basmati or jasmine rice
• Serve alongside garlic naan or flatbreads
• Add a squeeze of fresh lime for brightness
• Top with yogurt or vegan yogurt for creaminess

---

🧠 Nutrition Facts (Per Serving – Approximate)

• Calories: 350
• Protein: 11g
• Carbohydrates: 50g
• Fat: 12g
• Fiber: 9g
• Sugar: 10g
• Sodium: 350mg

---

💡 Tips & Tricks

• For extra depth, toast whole spices like cumin seeds before adding onion.
• Add spinach or kale at the end for extra greens.
• Use dried chickpeas soaked overnight instead of canned for a different texture.
• Freeze leftovers in portions for easy meal prep.

---

🌟 A Little Extra From Me

Sweet Potato and Chickpea Curry is a warm hug in a bowl — comforting, nourishing, and packed with vibrant spices. The creamy coconut milk perfectly balances the sweetness of the potatoes and the hearty chickpeas, making it an ideal dish for chilly evenings or anytime you want a nourishing plant-based meal.

This curry also shines as a versatile recipe: easily adjusted to include your favorite vegetables or spices, it’s a great foundation for endless variations.