Coconut Chickpea & Sweet Potato Curry

Olivia

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Coconut chickpea and sweet potato curry simmered in warming spices. A comforting Let’s Veg recipe perfect for cozy, plant-forward meals.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 30

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 tbsp olive oil or coconut oil
1 medium onion chopped
3 cloves garlic minced
1 tsp fresh ginger grated
2 medium sweet potatoes peeled and diced
1½ cups cooked chickpeas or 1 can, drained and rinsed
1 can 13.5 oz coconut milk
1 cup crushed tomatoes
2 tsp curry powder
1 tsp ground cumin
½ tsp ground coriander
½ tsp turmeric
Salt to taste
½ cup water or vegetable broth as needed
Fresh cilantro chopped (optional)

Equipment

Frying Pan

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02/02/2026 02:05 pm GMT

Frying Pan

Cooking Instructions

Heat oil in a large pot over medium heat.
Add onion and cook for 5-6 minutes until soft.
Add garlic and ginger; cook for 30 seconds until fragrant.
Stir in curry powder, cumin, coriander, and turmeric. Cook briefly until aromatic.
Add sweet potatoes and toss to coat with spices.
Pour in coconut milk and crushed tomatoes.
Add chickpeas and stir well.
Add water or broth if needed to loosen the sauce.
Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 25-30 minutes, until sweet potatoes are tender.
Season with salt and adjust spices to taste.
Garnish with cilantro if using and serve warm.

Nutrition

Calories: 30kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 82mgPotassium: 222mgFiber: 2gSugar: 3gVitamin A: 146IUVitamin C: 7mgCalcium: 36mgIron: 2mg

Notes

Add spinach at the end for extra greens

Serve with rice, quinoa, or naan

Tastes even better the next day

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