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Chickpea and Sweet Potato Curry

  • Author: Adapted from The Inquiring Chef
  • Total Time: 35 mins
  • Yield: 4 1x
  • Diet: Vegetarian


This vegetarian curry comes together in a flash using (mostly) pantry ingredients. Serve it with freshly cooked brown rice or oven-warmed naan for an easy weeknight meal.


  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 medium sweet potato, cut into ½-inch cubes
  • 1 tsp garam masala
  • 1 tsp paprika
  • 2 tbsp Indian curry paste (or curry powder)
  • 1 clove garlic, minced
  • 1 tsp minced fresh ginger
  • 2 tbsp tomato paste
  • 1 cup vegetable broth or water
  • 1/2 cup coconut milk
  • 1 can (540 ml / 19 oz) canned chickpeas
  • 1 can (540 ml / 19 oz) whole tomatoes, drained and roughly chopped
  • Salt, to taste
  • Cayenne pepper, to taste
  • 1 cup plain yogurt, for garnish


  1. In a large saucepan set over medium high heat, saute onion and sweet potato in vegetable oil until potato becomes tender, 8-10 minutes, reducing heat if onions begin to brown. Add garam masala, paprika and curry paste, and continue cooking for about 1 minute, or until fragrant. Add garlic, ginger and tomato paste and cook for 1 minute longer.
  2. Add broth, coconut milk, chickpeas and tomatoes. Bring mixture to a boil, then reduce heat to low. Allow to simmer for about 10-15 minutes, or until sauce is thickened and potatoes are very tender. Remove from heat. Taste and adjust seasoning with salt and/or cayenne pepper to taste.
  3. Serve immediately with warm naan bread or ladle onto on a bed of cooked rice. Garnish with a dollop of yogurt and a sprinkle of cilantro, if desired.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Main
  • Method: Stovetop
  • Cuisine: Indian