Sweet Potato Chickpea Coconut Curry – An easy one-pan curry that’s layered with so many delicious flavors!!
Ever have one of those weekends where you’re marathoning Harry Potter so hard that when you finally go to the grocery you park at the way back to get that extra walking in because it’s the first time you’ve seen sunlight all day? Just me? 😂 Well I guess I was at least semi-productive prepping this sweet potato chickpea curry to have for the week. Honestly I love this recipe so dang much. It’s super easy, super filling, and sooooo flavorful. I’m not always a big leftover person, but I will legit eat this every single day until it’s all gone. All of the rich spices paired with the luscious coconut milk makes this my kind of comfort food!
To make this Sweet Potato Chickpea Curry you will need:
- yellow onion
- coconut oil
- garlic
- cinnamon, turmeric, cumin, coriander, ground cloves, curry powder, Garam Masala, and ground ginger
- salt
- red pepper flakes
- can diced tomatoes
- chickpeas
- sweet potato
- coconut milk
- bell pepper
- rice (I like basmati)
If you love this recipe, you may also like:
- Saucy 30 Minute Chicken Curry
- Curried Chickpea Soup
- Crispy Chicken Stir Fry
- Sticky Asian Turkey Meatballs
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
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Sweet Potato Chickpea Curry
- Total Time: 60 mins
- Diet: Gluten Free
Description
Sweet Potato Chickpea Curry – A super easy one-pan vegan curry that’s layered with so many delicious spices and flavors!
Ingredients
- 1 tbsp coconut oil (or cooking oil of choice)
- 1 small yellow onion, diced
- 1/2 tsp each of: cinnamon, turmeric, cumin, coriander, ground cloves, curry powder, Garam Masala and ground ginger
- Salt to taste
- 1 clove garlic, minced
- a few shakes red pepper flakes
- 1 can (15 oz) chickpeas, drained
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) coconut milk (can use light or full fat)
- 1 large sweet potato, peeled and cut into chunks
- 1 bell pepper, chopped (just don’t use green)
- Rice for serving (I like basmati)
- Soy sauce (optional)
- Peanuts (optional)
- Sriracha (optional)
Instructions
- In a large skillet, heat the oil over medium heat. Add the yellow onion and allow to soften for 3-4 minutes.
- While the onion is cooking start gathering all the dried spices, garlic, and red pepper flakes and combine them in a small bowl.
- Add the spices, garlic, and red pepper flakes to the skillet. Stir and allow the spices to cook with the onions for several minutes.
- Add almost everything else to the pan: chickpeas, tomatoes, the coconut milk, and sweet potato.
- Turn the heat down to a simmer, cover, and let cook for 30-50 minutes, stirring occasionally.
- About half-way through the simmering time (25 min in) stir in the bell pepper.
- Once finished simmering, taste and add salt and more spices if needed. Add a few dashes of soy sauce (optional). Serve over rice. Top with peanuts and sriracha (optional).
Notes
- The simmer time ranges from 30-50 minutes because everything will be fully cooked after about 30 minutes but I would recommend continuing to simmer for close to the whole 50 minutes. Deep curry flavor is achieved by letting those flavors simmer together for a long time. (If you only cook for 30 min just make sure the sweet potatoes are cooked through)
- The bell pepper gets added in later in the cooking process so that it doesn’t get mushy.
- “Light” coconut milk is actually just full-fat coconut milk diluted with equal parts water. I like to buy 1 can of full-fat coconut milk, add the equal parts water and then freeze 1/2 of it so that I get 2 cans for the price of one!
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: entree, lunch
- Method: stovetop
- Cuisine: Indian
Keywords: curry, sweet potato curry, vegan curry, chickpea curry
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