This spicy curry is my comfort food. I like to make a large quantity on a Sunday and we have it for the rest of the week. It's full of nutrients and flavour. I had tried this recipe after a friend had extolled the virtues of a similar curry that she had had when trekking in India. It has just the right balance of sweet, savoury, and spicy.

I've sampled hundreds of sweet potato and chickpea curries over the years, but this one stands out for its ideal balance of flavor and ease. The spice is dancing on your tongue, and the sweet potatoes are tender to a fault. Seriously, it's that good, I'm caught stealing a spoonful (or two!) right from the pot. I really wanted to create something everyone could make, regardless of their cooking experience. You don't need fancy ingredients or hours in the kitchen to make something delicious.

Spicy Sweet Potato and Chickpea Curry (Updated May 3 2025)

Name: Spicy-Sweet-Potato-and-Chickpea-Curry-(Updated-May-3-2025)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Vegetables
Ingredients: 1 medium Sweet potatoes; 1/2 cup Dried chickpeas (soaked overnight); 1/2 medium Onion; 2 cloves Garlic; 1 inch piece Ginger; 1 tablespoon Curry powder; 1 teaspoon Cumin; 1/2 teaspoon Turmeric; 1/2 teaspoon Coriander; 1/2 teaspoon (optional) Chili powder; 1 can (13.5 oz) Coconut milk; 1 cup Vegetable broth; to taste Salt; for garnish Fresh cilantro

This easy, flavorful recipe combines sweet potatoes, chickpeas, and aromatic spices to create a comforting and delicious curry. Perfect for a weeknight dinner or a cozy weekend meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

📖 Instructions

First, let’s prep our veggies! Wash and peel the sweet potatoes. Chop them into roughly 1-inch cubes. If you're using dried chickpeas, make sure you’ve already soaked them overnight. Drain and rinse them well. Then, finely chop the onion, garlic, and ginger.
Next, get that pot nice and hot. Add a tablespoon or two of coconut oil—or your favorite oil—and sauté the onions until they’re soft and translucent. I usually take about 5-7 minutes for this step.
Now, add the garlic and ginger to the pot. Stir it all together for about a minute or two until fragrant. Don't let them burn! If the garlic begins to brown too quickly, add a splash of water.
Next up, the spices! Add the curry powder, cumin, turmeric, coriander, and chili powder (if using). Stir everything well to combine and toast the spices for about 30 seconds to a minute. This is a magic step, trust me. It really releases their flavors!
Stir in the sweet potatoes and chickpeas. Give everything a good mix to coat the veggies with the spices.
Now, pour in the coconut milk, vegetable broth, and salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
Once the sweet potatoes are cooked through, you can taste and adjust the seasoning. Add more salt, chili powder, or any other spices you might fancy. Some people like a squeeze of lime juice at the end for an extra zing!
Finally, remove from heat and let it cool slightly before serving. Garnish with fresh cilantro or a dollop of plain yogurt (if you’re not vegan).
And there you have it—a hearty, flavorful, and easy-to-make sweet potato and chickpea curry! Enjoy!

📝 Notes

Feel free to adjust the amount of chili powder to your preferred spice level.
If you don’t have dried chickpeas, you can substitute 1 (15-ounce) can of chickpeas, drained and rinsed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They taste even better the next day!