Coconut Chickpea & Sweet Potato Curry Recipe

Introduction

This Coconut Chickpea & Sweet Potato Curry is a comforting and flavorful dish, perfect for cozy dinners. Packed with warming spices and creamy coconut milk, it combines tender sweet potatoes and hearty chickpeas for a satisfying meal that’s easy to make and naturally vegan.

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 Tbsp. whole cumin seeds
• Kosher salt
• 1/4 cup tomato paste
• 1 Tbsp. curry powder
• 2 tsp. garam masala
• 2 tsp. ground coriander
• 2 tsp. smoked paprika
• 1/2 lb. plum or roma tomatoes, finely chopped
• 1 lb. 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 tsp. dark brown sugar
• 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. Step 1: In a food processor, pulse the red onion, jalapeño, ginger, and garlic until finely chopped.
2. Step 2: Heat coconut oil in a large Dutch oven or heavy pot over medium heat. Add cumin seeds and cook, stirring, until toasted, about 1 minute. Stir in the onion mixture and 1/2 teaspoon kosher salt. Cook, stirring frequently, until softened and starting to brown, about 5 minutes.
3. Step 3: Add tomato paste, curry powder, garam masala, coriander, and smoked paprika. Cook, stirring frequently, until the tomato paste darkens, about 1 minute. Add chopped tomatoes, 1 teaspoon salt, and 1/4 cup water, scraping any browned bits from the pot bottom. Cook, stirring, until tomatoes break down, 3 to 5 minutes.
4. Step 4: Stir in sweet potatoes, chickpeas, coconut milk, dark 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. Uncover and simmer until potatoes are very tender and curry thickens, 15 to 20 minutes more.
5. Step 5: Remove the pot from heat and stir in chopped cilantro and fresh lime juice. Adjust seasoning with salt to taste.
6. Step 6: Divide cooked rice among bowls. Spoon the curry over the rice and garnish with whole cilantro leaves before serving.

Tips & Variations

• For extra heat, leave more seeds in the jalapeño or add a pinch of cayenne pepper.
• Swap sweet potatoes for butternut squash or carrots for a different texture and flavor.
• If you prefer a thicker curry, simmer uncovered longer to reduce the sauce further.
• Garnish with a dollop of yogurt or a sprinkle of toasted nuts for added richness and crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it’s too thick. This curry also freezes well for up to 3 months — thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry without a food processor?

Yes, you can finely chop the onion, jalapeño, ginger, and garlic by hand. It will take a bit longer, but you’ll still get great flavor and texture.

Is this dish spicy?

The heat level is mild to moderate due to the jalapeño and spices, but you can adjust the spiciness by using less or more jalapeño, or by removing the seeds.