Coconut Chickpea & Sweet Potato Curry Recipe
Introduction
This Coconut Chickpea & Sweet Potato Curry is a flavorful, comforting dish that combines creamy coconut milk with hearty chickpeas and tender sweet potatoes. Perfect for a cozy weeknight dinner, it’s packed with warm spices and fresh cilantro for a vibrant finish.
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
- Step 1: In a food processor, pulse the onion, jalapeño, ginger, and garlic until finely chopped.
- 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 salt. Cook, stirring frequently, until softened and starting to brown, about 5 minutes.
- Step 3: Add tomato paste, curry powder, garam masala, ground coriander, and smoked paprika. Cook, stirring frequently, until the tomato paste darkens, about 1 minute. Stir in chopped tomatoes, 1 teaspoon salt, and 1/4 cup water, scraping any browned bits from the bottom of the pot. Cook until the tomatoes break down, 3 to 5 minutes.
- Step 4: Add 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 continue to simmer until potatoes are tender and curry has thickened, 15 to 20 minutes more.
- Step 5: Remove the pot from heat and stir in chopped cilantro and lime juice. Adjust seasoning with salt as needed.
- Step 6: Serve curry over cooked white rice, garnished with whole cilantro leaves.
Tips & Variations
- For extra heat, leave some jalapeño seeds in or add a pinch of cayenne pepper.
- Swap sweet potatoes with butternut squash or pumpkin for a seasonal twist.
- Use fresh tomatoes in place of canned for a fresher flavor, especially in summer.
- Serve with naan or warm flatbread for a complete meal.
Storage
Store leftover curry 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 has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry vegan?
Yes, this recipe is naturally vegan since it uses coconut milk instead of dairy and contains no animal products.
Can I freeze the curry?
Yes, this curry freezes well. Cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Print
Coconut Chickpea & Sweet Potato Curry Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and flavorful Coconut Chickpea & Sweet Potato Curry combining hearty chickpeas, tender sweet potatoes, and creamy coconut milk simmered with aromatic spices. This vibrant and satisfying curry is perfect served over steamed white rice for a comforting vegetarian meal.
Ingredients
Scale
Produce
- 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
- 1/2 cup packed coarsely chopped fresh cilantro leaves and tender stems, plus whole leaves for serving
- 2 Tbsp. fresh lime juice
Pantry
- 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 (15-oz.) can chickpeas, drained, rinsed
- 1 (13.5-oz.) can full-fat coconut milk
- 2 tsp. dark brown sugar
- Cooked white rice, for serving
Instructions
- Prepare aromatics: In a food processor, pulse the onion, jalapeño, ginger, and garlic until finely chopped, creating the flavorful base for the curry.
- Toast cumin and cook aromatics: Heat coconut oil in a large Dutch oven or heavy pot over medium heat. Add cumin seeds and stir until toasted about 1 minute. Stir in the processed onion mixture with 1/2 teaspoon kosher salt. Cook, stirring often, until the mixture softens and starts to brown, approximately 5 minutes.
- Add spices and tomatoes: Stir in tomato paste, curry powder, garam masala, ground coriander, and smoked paprika. Cook, stirring frequently, until the tomato paste darkens slightly, about 1 minute. Add chopped tomatoes, 1 teaspoon salt, and 1/4 cup water. Scrape any browned bits from the pot bottom and cook until tomatoes break down, about 3 to 5 minutes.
- Simmer curry: Add sweet potatoes, chickpeas, coconut milk, dark brown sugar, and 1 cup water. Bring mixture 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 continue simmering until sweet potatoes are very tender and curry thickens, about 15 to 20 minutes more.
- Finish curry: Remove pot from heat. Stir in coarsely chopped cilantro and fresh lime juice. Adjust seasoning with additional salt if needed.
- Serve: Divide cooked white rice among bowls. Spoon the curry over the rice and garnish with whole cilantro leaves for freshness and color.
Notes
- For a spicier curry, keep jalapeño seeds in; for milder flavor, remove them.
- Use full-fat coconut milk for a rich and creamy texture.
- Sweet potatoes can be substituted with butternut squash for a different twist.
- Serve with naan or crusty bread as an alternative to rice.
- Leftover curry keeps well refrigerated for up to 3 days or can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: coconut chickpea curry, sweet potato curry, vegetarian curry, Indian-inspired recipe, coconut milk curry, plant-based dinner
