Sweet Potato and Chickpea Curry
A creamy, fragrant one-pot curry perfect for a weeknight dinner. Tender sweet potatoes and hearty chickpeas swim in a gently spiced coconut milk broth, creating a comforting and nourishing meal that's naturally low in sodium and full of flavor.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Sauté the aromatics
- b.Heat the coconut oil in a large pot or Dutch oven over medium heat.
- c.Add the chopped onion and cook until softened, about 5-6 minutes.
- d.Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- 2
Step 2
- a.Bloom the spices
- b.Add the ground cumin, coriander, turmeric, and smoked paprika to the pot.
- c.Stir constantly for about 30 seconds until the spices are aromatic.
- 3
Step 3
- a.Simmer the curry
- b.Add the cubed sweet potatoes, light coconut milk, and no-salt-added vegetable broth to the pot. Stir everything together.
- c.Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- 4
Step 4
- a.Finish the curry
- b.Stir in the rinsed and drained chickpeas and the salt.
- c.Let the curry simmer for another 2-3 minutes to heat the chickpeas through.
- d.Remove from heat and stir in the fresh lime juice.
- 5
Step 5
- a.Garnish and serve
- b.Ladle the curry into bowls.
- c.Garnish with fresh chopped cilantro and serve warm with brown rice or quinoa.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, toast the whole spices (cumin and coriander seeds) before grinding them.
- 2To make this dish even heartier, add a few handfuls of fresh spinach at the end and let it wilt into the curry.
- 3Ensure your canned chickpeas and vegetable broth are labeled 'no-salt-added' to keep the sodium content low.
- 4The curry thickens as it cools. If reheating, you may need to add a splash of water or broth to reach your desired consistency.
- 5This curry is great for meal prep. It stores well in an airtight container in the refrigerator for up to 4 days.
Adapt it for your goals.
High protein
Stir in a scoop of unflavored collagen peptides or plant-based protein powder along with the coconut milk. You can also add cubed firm tofu along with the chickpeas.
quickQuick
Use pre-cubed sweet potatoes from the grocery store to save on prep time. A frozen blend of chopped onion, celery, and carrots can also replace the fresh onion.
kid friendlyKid friendly
Ensure the sweet potato cubes are small and cooked until very soft. You can also blend a portion of the curry to make it smoother and less chunky.
budget friendlyBudget friendly
Use water instead of vegetable broth and cook dried chickpeas from scratch instead of using canned ones to reduce costs.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are an excellent source of beta-carotene, which the body converts into Vitamin A, essential for vision, immune function, and skin health.
High in Dietary Fiber
Both chickpeas and sweet potatoes provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Heart-Healthy
This recipe is intentionally low in sodium and saturated fat, making it a great choice for supporting cardiovascular health. The use of spices provides flavor without relying on salt.
Plant-Based Protein
Chickpeas are a fantastic source of plant-based protein, which is crucial for muscle repair and building, making this a satisfying and complete vegetarian meal.
Frequently asked questions
Yes, this curry is very healthy. It's packed with fiber from chickpeas and sweet potatoes, rich in vitamins A and C, and uses coconut milk for creaminess instead of heavy cream. Being low in sodium, it's also a great choice for heart health.