Sweet Potato & Chickpea Curry


Curries are a staple of my diet, and this is one of my favorite varieties! It's healthy, budget-friendly, protein-packed and easy to make in one pot on the stove or in a slow cooker. It starts with the classic blend of aromatic veggies for Indian-style curries: finely-diced onion, ginger, garlic and jalapeño, sautéed and cooked with cumin, coriander and turmeric.

Feel free to use the recipe as a guide and customize however you see fit. Sometimes I make this with russet potatoes instead, or add cauliflower. You can also add more coconut milk for a saucier curry, or leave it out altogether if you're not a coconut fan.

Sweet Potato & Chickpea Curry

prep time: 10 MINScook time: 40 MINStotal time: 50 mins


  • 1/2 white onion, diced
  • 1 jalapeño, seeded and minced
  • 1" ginger root, minced
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 medium sweet potato, chopped
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 teaspoon ground cumin*
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • pinch cinnamon
  • 1 cup frozen peas
  • 1/2 cup water
  • 1/2 cup coconut milk
  • fresh cilantro, to garnish


  1. In a nonstick pan over medium heat, sauté onion, jalapeño, ginger and garlic until caramelized, about 15-20 minutes.
  2. Add cumin, coriander, turmeric and cinnamon and stir to coat onion mixture. Add a splash of water if necessary.
  3. Add red pepper, sweet potato potato, chickpeas, water and coconut milk, and bring to a simmer. Cook for 5-7 minutes, until sweet potatoes are tender. Stir in frozen peas, heat through, and serve. This is great over basmati rice with a sprinkle of fresh cilantro.


*You can substitute in curry powder for the cumin, coriander and turmeric blend.
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