Easy Sweet Potato Chickpea Curry Recipe

Easy Sweet Potato Chickpea Curry is a comforting, better-than-takeout dinner that’s ready in 30 minutes. After making this many times, I’ve perfected the creamy, rich sauce. The warm spices and meltingly tender sweet potatoes will make your kitchen cozy and inviting. If you love recipes like this, you’ll also enjoy Roasted Green Bean Quinoa Salad with Red Pepper and Feta and Quick Crispy Halloumi Greek Power Bowl.

What You'll Need for Easy Sweet Potato Chickpea Curry Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tbsp sugar (or maple syrup)
• 1/4 cup plain Greek yogurt (optional, for serving)
• Optional: Chopped cilantro
• Optional: Chopped green onions
• Optional: Toasted cashews
• Optional: Lime wedges

How to Make Easy Sweet Potato Chickpea Curry Recipe

1. Step 1: Sauté onion, garlic, and ginger until fragrant. Add spices and cook for 1 minute.
2. Step 2: Stir in sweet potatoes, chickpeas, diced tomatoes, vegetable broth, tomato paste, and sugar. Bring to a boil.
3. Step 3: Reduce heat, cover, and simmer for 20-25 minutes or until sweet potatoes are tender. Use an immersion blender to partially blend the curry for a creamy texture.
4. Step 4: Stir in Greek yogurt (if using) and adjust seasoning. Serve hot with your choice of toppings.

Storing & Reheating Easy Sweet Potato Chickpea Curry Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 5 days. Make-ahead tip: The curry can be made up to 2 days ahead. Store in the fridge and reheat gently on the stove.

Freezing Easy Sweet Potato Chickpea Curry Recipe

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
• Best substitution: Substitute the sweet potatoes with butternut squash or pumpkin for a similar texture and flavor.
• Make-ahead: The curry can be made up to 2 days ahead. Store in the fridge and reheat gently on the stove.
• Scaling: This recipe can easily be doubled or tripled for a crowd or meal prep.
• Troubleshooting: If the curry is too thick, thin it out with a little water or vegetable broth.

Easy Sweet Potato Chickpea Curry Recipe

⏱

Prep

10 minutes

🍳

Cook

30 minutes

⏳

Total

40 minutes

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated

Seasonings

• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tbsp sugar (or maple syrup)
• 1/4 cup plain Greek yogurt (optional, for serving)

Optional Toppings

• Chopped cilantro
• Chopped green onions
• Toasted cashews
• Lime wedges

Instructions

1. Step 1: Sauté onion, garlic, and ginger until fragrant. Add spices and cook for 1 minute.
2. Step 2: Stir in sweet potatoes, chickpeas, diced tomatoes, vegetable broth, tomato paste, and sugar. Bring to a boil.
3. Step 3: Reduce heat, cover, and simmer for 20-25 minutes or until sweet potatoes are tender. Use an immersion blender to partially blend the curry for a creamy texture.
4. Step 4: Stir in Greek yogurt (if using) and adjust seasoning. Serve hot with your choice of toppings.

Notes

• Chef tip: For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
• Best substitution: Substitute the sweet potatoes with butternut squash or pumpkin for a similar texture and flavor.
• Make-ahead: The curry can be made up to 2 days ahead. Store in the fridge and reheat gently on the stove.
• Scaling: This recipe can easily be doubled or tripled for a crowd or meal prep.
• Troubleshooting: If the curry is too thick, thin it out with a little water or vegetable broth.

Storage

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: The curry can be made up to 2 days ahead. Store in the fridge and reheat gently on the stove.

Nutrition Per Serving

• Calories: 350
• Protein: 15g
• Fat: 5g
• Carbs: 60g
• Fiber: 10g
• Sugar: 12g
• Sodium: 700mg
• Cholesterol: 5mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Sweet Potato Chickpea Curry Recipe FAQs

A Warm Final Note

I can’t wait for you to try Easy Sweet Potato Chickpea Curry Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!