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Coconut Chickpea & Sweet Potato Curry Recipe

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★★★★★

4.6 from 99 reviews

This vibrant Coconut Chickpea & Sweet Potato Curry is a flavorful, hearty dish that combines tender sweet potatoes, creamy coconut milk, and protein-rich chickpeas with a blend of aromatic spices. Perfect for a comforting weeknight dinner, this curry is served over fluffy white rice and garnished with fresh cilantro and lime juice for a bright finish.

Ingredients

Scale

Vegetables and Aromatics

  • 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

Spices and Seasonings

  • 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

Other Ingredients

  • 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

Instructions

  1. Prepare the aromatics: In a food processor, pulse together the red onion, jalapeño, ginger, and garlic until they are finely chopped, forming a fragrant base for the curry.
  2. Toast cumin and soften aromatics: Heat coconut oil in a large Dutch oven or heavy pot over medium heat. Add cumin seeds and cook, stirring, until they are toasted and fragrant, about 1 minute. Stir in the processed onion mixture with 1/2 teaspoon kosher salt. Cook, stirring frequently, until the mixture is softened and starts to brown, approximately 5 minutes.
  3. Add spices and tomatoes: Stir in tomato paste, curry powder, garam masala, ground coriander, and smoked paprika. Cook while stirring constantly until the tomato paste darkens slightly, about 1 minute. Add chopped tomatoes, 1 teaspoon kosher salt, and 1/4 cup water. Scrape the bottom of the pot to deglaze and loosen any browned bits. Cook, stirring, until the tomatoes break down, 3 to 5 minutes.
  4. Cook potatoes and chickpeas: Add sweet potatoes, chickpeas, coconut milk, dark brown sugar, and 1 cup water. Bring the mixture to a boil over high heat. Reduce heat to medium-low, cover, and simmer. Stir halfway through cooking. Let simmer until potatoes begin to soften, about 15 minutes. Then uncover and continue simmering, stirring occasionally, until potatoes are very soft and the curry thickens, about 15 to 20 minutes more.
  5. Finish the curry: Remove the pot from heat. Stir in chopped cilantro and fresh lime juice. Adjust seasoning with salt to taste.
  6. Serve: Spoon cooked white rice into bowls. Ladle the curry over the rice and garnish with whole cilantro leaves. Serve immediately for a warm, comforting meal.

Notes

  • Adjust the heat level by removing the jalapeño seeds for a milder curry or adding extra chili for more spice.
  • Sweet potatoes can be substituted with butternut squash or pumpkin for a seasonal variation.
  • Use canned diced tomatoes if fresh plum or roma tomatoes are not available.
  • This curry stores well in the refrigerator for up to 4 days and tastes even better the next day as flavors meld.
  • To keep it vegan, ensure the coconut oil you use is plant-based.
  • If you prefer a thicker curry, simmer uncovered for longer until desired consistency is achieved.

Keywords: coconut chickpea curry, sweet potato curry, vegan curry recipe, Indian curry, coconut milk curry, easy vegetarian dinner

Find it online: https://flavorsbymaya.com/coconut-chickpea-and-sweet-potato-curry-recipe/