Sweet Potato and Chickpea Curry: A Delectable Vegan Delight

Sweet Potato and Chickpea Curry


  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 can (14 ounces) diced tomatoes
  • 1 can (13.5 ounces) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked basmati rice, for serving


  1. Heat a large skillet or pot over medium heat and add a splash of oil. Once hot, add the diced onion and sauté until it becomes translucent and lightly golden.
  2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
  3. Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper (if using) to the skillet. Stir well to coat the onion and garlic with the spices, allowing them to toast for about a minute to enhance their flavors.
  4. Add the diced sweet potatoes and chickpeas to the skillet, stirring them together with the onion and spices.
  5. Pour in the diced tomatoes (with their juices) and coconut milk. Stir well to combine all the ingredients.
  6. Reduce the heat to low and cover the skillet. Allow the curry to simmer gently for about 20-25 minutes, or until the sweet potatoes are tender and cooked through.
  7. Check the seasoning and add salt to taste.
  8. Serve the Sweet Potato and Chickpea Curry over cooked basmati rice, garnished with fresh cilantro.
  9. Enjoy your delicious homemade Sweet Potato and Chickpea Curry!

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