Name: Coconut Chickpea & Sweet Potato Curry Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1 medium red onion, coarsely chopped; 1 jalapeño, sliced into rounds with seeds; 1 (2″) piece ginger, peeled, coarsely chopped; 5 cloves garlic, smashed, peeled; 1/2 lb. sweet potatoes, peeled, cut into 1/2″ cubes; 1/2 lb. plum or roma tomatoes, finely chopped; 1 tbsp. whole cumin seeds; Kosher salt, to taste (around 1 1/2 tsp. total); 1/4 cup tomato paste; 1 tbsp. curry powder; 2 tsp. garam masala; 2 tsp. ground coriander; 2 tsp. smoked paprika; 2 tsp. dark brown sugar; 1/4 cup coconut oil; 1 (15-oz.) can chickpeas, drained and rinsed; 1 (13.5-oz.) can full-fat coconut milk; 1/2 cup packed coarsely chopped fresh cilantro leaves and tender stems, plus whole leaves for serving; 2 tbsp. fresh lime juice; Cooked white rice, for serving

Ingredients

1 medium red onion, coarsely chopped

1 jalapeño, sliced into rounds with seeds

1 (2″) piece ginger, peeled, coarsely chopped

5 cloves garlic, smashed, peeled

1/4 cup coconut oil

1 tablespoon whole cumin seeds

Kosher salt

1/4 cup tomato paste

1 tablespoon curry powder

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons smoked paprika

1/2 pound plum or roma tomatoes, finely chopped

1 pound sweet potatoes, peeled, cut into 1/2″ cubes

1 (15-oz.) can chickpeas, drained, rinsed

1 (13.5-oz.) can full-fat coconut milk

2 teaspoons dark brown sugar

1/2 cup packed coarsely chopped fresh cilantro leaves and tender stems, plus whole leaves for serving

2 tablespoons fresh lime juice

Cooked white rice, for serving

Instructions

Step 1: In a food processor, pulse the red onion, jalapeño, ginger, and garlic until finely chopped.

Step 2: Heat the coconut oil in a large Dutch oven or heavy pot over medium heat. Add the cumin seeds and cook, stirring, until toasted, about 1 minute.

Step 3: Stir in the onion mixture with 1/2 teaspoon of salt. Cook, stirring frequently, until the mixture is softened and starting to brown, about 5 minutes.

Step 4: Add tomato paste, curry powder, garam masala, ground coriander, and smoked paprika. Cook, stirring frequently, until the tomato paste darkens, about 1 minute.

Step 5: Stir in the chopped tomatoes, 1 teaspoon salt, and 1/4 cup water. Scrape any browned bits from the bottom of the pot. Cook, stirring, until tomatoes are broken down, 3 to 5 minutes.

Step 6: Add the sweet potatoes, chickpeas, coconut milk, brown sugar, and 1 cup water. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer, stirring halfway through, until potatoes begin to soften, about 15 minutes.

Step 7: Uncover and continue to simmer until potatoes are softened and starting to fall apart and the curry has thickened, about 15 to 20 minutes.

Step 8: Remove the pot from heat. Stir in the chopped cilantro and fresh lime juice. Adjust seasoning with salt as needed.

Step 9: Divide cooked white rice among bowls. Spoon the curry over the rice and top with whole cilantro leaves before serving.

Tips & Variations

For extra heat, leave jalapeño seeds in or add a pinch of cayenne pepper.

You can substitute sweet potatoes with butternut squash or pumpkin for a different flavor.

Use light coconut milk for a lower-fat version, though full-fat yields a creamier curry.

Serve with naan or crusty bread instead of rice for variety.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan when using coconut oil and no animal products, making it perfect for a plant-based diet.

How spicy is the curry?

The curry has a mild to moderate heat level thanks to the jalapeño and spices. You can adjust the heat by removing the jalapeño seeds or adding extra chili for more spice.