A friend recently returned from a service trip to India and came back full of stories—vivid photos of colorful buildings and clothing, fragrant spice markets, and even an elephant ride. Hearing about her adventures made me wish I could go, too. The night she stopped by for dinner to share more, I made this sweet potato and chickpea curry. She taught us how to eat with the right hand and a piece of Indian bread (we used tortillas), which my six-year-old found hilarious. The husband tried it briefly but abandoned the “right-hand-only” experiment when he decided his rice-to-bite ratio was off. Even though she had tasted authentic Indian food just days earlier, she said this curry was delicious—still, I won’t claim it’s strictly traditional. What I will say is that it’s comforting, flavorful, and incredibly satisfying.
This curry highlights the soft sweetness of sweet potatoes alongside hearty chickpeas. It’s quick to prepare and builds layers of flavor in a short time, making it a great option for a weeknight dinner. The recipe is mild, slightly sweet, and pairs beautifully with steamed rice or flatbread.
To begin, heat a few tablespoons of oil in a large skillet and add curry powder, ground cumin, cinnamon, and chopped onion. Stir and cook for about three minutes, until the spices are fragrant and the onions are softening.
Next, add diced sweet potatoes, a can of diced tomatoes, a can of coconut milk, a cup of water, and a drained can of chickpeas. Stir to combine, bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the sweet potatoes are tender. Simmer uncovered until the curry reaches your desired thickness.
Once the sweet potatoes are soft and the sauce is flavorful, serve the curry over rice or use naan, flatbread, or tortillas to scoop it up. Eat with a fork, use your fingers, or indulge in the bread-scooping tradition—whatever feels right. Sit back, imagine you’re somewhere warm, and enjoy a simple mango lassi or another cooling beverage on the side if you like.
Here Are Some Other Curry Recipes You Might Like
- Basic Chicken Curry made with Coconut Milk
- Mixed Vegetable Curry Recipe
- Indian Butter Chicken
📖 Recipe
Sweet Potato and Chickpea Curry
Ingredients
- 2 tablespoon vegetable oil
- 1 medium onion diced
- 2 ½ tablespoon curry powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 3 C peeled and diced sweet potatoes
- 1 14.5 oz can coconut milk
- 1 C water
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can chickpeas, rinsed and drained
Instructions
- In a large skillet heat the oil over medium-high heat and stir in the curry powder, ground cumin, ground cinnamon, and diced onion. Cook for about 3 minutes, until very fragrant and the onions begin to soften.
- Add the sweet potatoes, diced tomatoes, coconut milk, water, and drained chickpeas. Stir to combine and bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the sweet potatoes are tender. Simmer uncovered until the curry reaches your preferred thickness.
- Serve the curry over steamed rice or with flatbread for scooping.
Nutrition Facts
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Calories: 130 kcal
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Carbohydrates: 20 g
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Protein: 2 g
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Fat: 5 g
Nutrition and Food Safety Disclosure
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