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Sweet Potato Chickpea Curry


Chickpea Curry

This recipe for sweet potato chickpea curry is perfect for a cozy night in. It's hearty, warming and full of flavor.


  • 1 tbsp coconut oil
  • 2 medium red onion, chopped
  • 5 pieces garlic cloves
  • 1/2 tbsp garam masala
  • 1 tbsp cumin
  • 1/2 tsp cayenne or chili powder
  • 1 tbsp garlic powder
  • 1 tbsp turmeric powder
  • 500 g sweet potato, chopped
  • 400 g chopped tomatoes
  • 1 1/2 cups coconut milk
  • 15 oz (or 1 can) cooked chickpeas
  • 200 ml vegetable stock
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • 2 tbsp brown sugar
  • 1 cinnamon stick
  • 2 bay leaf


  1. Heat olive oil in a large pot over medium heat. Add onion, garlic and ginger and sauté for 3-5 minutes until softened.

  2. Add curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper. Stir and cook for a further minute.

  3. Add sweet potatoes, chickpeas, and chopped tomatoes to the pot and stir to coat with the spice mixture.

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

  5. Garnish with fresh cilantro, if desired.

Tips and Variations

  • You can substitute the sweet potatoes with butternut squash or pumpkin for a different flavor.
  • If you like your curry spicier, add a chopped chili pepper or a teaspoon of chili powder.
  • Serve with rice or naan bread for a complete meal.


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