Zesy Sweet Potato Chick Pea Curry
This one-pot Zesty Sweet Potato Chickpea Curry is creamy, comforting, and packed with warming spices like curry powder, cumin, garam masala, and fresh ginger. Simmered in coconut milk and finished with a splash of lime, it’s a vibrant, plant-based dinner that’s both nourishing and satisfying—perfect for meal prep or cozy weeknights.
Equipment
- Pearing knife or vegetable peeler
- Chopping board
- Medium or large pan or dutch oven
Ingredients
- 1 tablespoon coconut oil or olive oil
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon turmeric optional
- 1 medium sweet potato peeled and diced (about 2 cups)
- 1 15 oz can chickpeas, drained and rinsed
- 1 14 oz can diced tomatoes
- 1 14 oz can full-fat coconut milk
- ½ cup vegetable broth or water more as needed
- ½ teaspoon salt or to taste
- Juice of ½ lime
- Fresh cilantro chopped (for garnish)
Instructions
- Sauté the aromatics: Heat oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes, until soft. Stir in garlic and ginger and cook for another minute.
- Bloom the spices: Add curry powder, cumin, garam masala, and turmeric. Stir constantly for about 30 seconds until fragrant.
- Simmer the base: Add sweet potato, chickpeas, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir well and season with salt.
- Cook until tender: Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until sweet potatoes are tender and curry is thickened. Stir occasionally.
- Add zest: Remove from heat and stir in the lime juice for brightness.
- Serve: Spoon into bowls and top with chopped cilantro. Pair with rice, naan, or quinoa.