A friend recently returned from a service trip to India and came back full of stories: colorfully decorated buildings, fragrant spice markets, and even an elephant ride. Hearing about her trip made me crave the flavors she described, so when she joined us for dinner I made this sweet potato and chickpea curry. She showed us how to eat with the right hand and a piece of Indian bread (we used tortillas), and the kids thought it was a fun experiment. My husband eventually resorted to a fork when his rice-to-bite ratio tipped the wrong way, but overall the meal was a hit.
Whether or not this version matches what she tasted in India, it stands on its own as a comforting, flavorful weeknight curry. The tender sweet potatoes pair beautifully with nutty chickpeas, and a few pantry spices deliver layered flavor in a short time.
To begin, heat a couple of tablespoons of oil in a large skillet. Add curry powder, ground cumin, cinnamon and a diced onion. Stir and cook for about three minutes until the spices are fragrant and the onion starts to soften.
Next add about 3 cups of peeled and diced sweet potatoes, a 14.5 oz can of diced tomatoes, a 14.5 oz can of coconut milk, 1 cup of water and a can of chickpeas that have been rinsed and drained. Stir to combine.
Bring the mixture to a boil, reduce the heat and simmer for about 20 minutes, or until the sweet potatoes are tender. Continue to simmer uncovered until the curry reaches the thickness you prefer. Taste and adjust seasoning as needed.
Serve this curry over steamed rice or with naan or another flatbread for scooping. Eat with a fork, your hands, or a spoon — whatever feels right. Close your eyes and imagine a warm afternoon and a mango lassi at your side.
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
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In a large skillet, heat the oil over medium-high heat. Stir in the curry powder, ground cumin, cinnamon and the diced onion. Cook about 3 minutes until very fragrant and the onions begin to soften.
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Add the sweet potatoes, diced tomatoes, coconut milk, water and chickpeas. Stir to combine and bring to a boil. Reduce the heat and simmer about 20 minutes, or until the sweet potatoes are tender. Simmer uncovered until the sauce thickens to your liking.
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Serve over rice or with flatbread.
Nutrition Facts
Nutrition and Food Safety Disclosure