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Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is a warm and hearty dinner that is packed with both flavor and nutrition. Plus, it is easy enough to whip up for a weeknight dinner.

Sweet potato and chickpea curry

This Indian style curry is one of those recipes that I make over and over again. The easy kind of recipe that can be thrown together quickly, and is so tasty that you want to enjoy it often (pro tip: make a big batch so you can have leftovers!).

Sweet potatoes and chickpeas are simmered in a fragrant curry sauce until they have absorbed the flavors and have become tender. Then this saucy, curry concoction gets served over an impressive, yet easy to make, ginger and garlic rice for a dinner winner.

Leftovers also make a great next day lunch. The flavors seem to get better and better as this dish sits in the fridge overnight. It also reheats like a dream the next day.

Sweet potato and chickpea curry recipe

And you can feel great about serving this dish to your family, friends, and self. One serving contains whole grains, vegetables, and beans that are packed with protein.

In addition to protein, garbanzo beans also contain loads of fiber, which can help you feel satisfied for hours after a meal. They even contain antioxidants and can reduce the risk of heart disease. But don’t let all that health talk fool you, we love them first and foremost for their buttery texture, and slightly nutty taste.

We will also throw in a healthy dose of turmeric, one of the healthiest known spices. Turmeric is an anti-inflammatory and can reduce the risk of many many diseases. A lot of diseases start with inflammation, so if we can keep that at bay, we can stave off some sick days. But, like the garbanzo beans, turmeric is also used in this recipe purely for its rich and earthy flavor that rounds out our curry sauce.

Recipe sweet potato and chickpea curry

To make a quick, easy, and healthy curry, here are a few tips.

Tip#1: Quick as a flash.

To make this recipe weeknight friendly, opt for canned garbanzo beans. Cooking beans from dry, has merit, but using beans from the can, can shave off a good amount of time. Just be sure to drain and rinse the beans before adding them into this recipe.

Tip#2: Cut to the quick.

To make sure everything cooks quickly and evenly, dice your sweet potatoes to be just a little larger than the chickpeas, and make each piece as even in size as you can. This way, all of the sweet potatoes will be cooked through at the same time.

Sweet potato and chickpea curry delicious recipe

Ingredients:

For the rice:

  • 1 teaspoon coconut oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 cup basmati rice
  • 2 cups water
  • 1 teaspoon salt
  • 2 strips of lemon rind

For the curry:

  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 1 teaspoon salt
  • 3 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 5 cups cubed sweet potato
  • 1 (15)oz. can diced tomatoes
  • 1 can full-fat coconut milk
  • 1 (15)oz. can garbanzo beans, drained and rinsed

Directions:

1. In a small saucepan, melt the coconut oil for the rice. Add in the ginger and garlic and sauté, stirring frequently, until fragrant, about 30 seconds. Add in the rice and stir to coat.

Sweet potato and chickpea curry small saucepan

2. Add in the water, salt, and lemon strips. Bring to a simmer, cover and cook until tender and fluffy, about 12-18 minutes. Remove the lid, cover with a kitchen towel, and set aside.

Sweet potato and chickpea curry lemon strip

3. While the rice is cooking, heat the remaining coconut oil in a large pot over medium heat. Add in the onion and salt. Sauté until translucent, about 7-10 minutes. Add in the ginger and garlic. Sauté until fragrant, about 30 seconds.

Sweet potato and chickpea curry heat

4. Add in the curry powder, turmeric, and garam masala and sauté until fragrant. About 1-2 minutes.

Sweet potato and chickpea curry powder

5. Add in the sweet potatoes, tomatoes, and coconut milk. Cover and simmer until the potatoes are tender, about 10 minutes.

Sweet potato and chickpea curry potatoes

6. Uncover, stir in the garbanzo beans and simmer for another 5-10 minutes, until the sauce reaches desired consistency.

Sweet potato and chickpea curry stir

7. Serve over rice.

Sweet potato and chickpea curry serve