Creamy Sweet Potato Chickpea Curry

Name: Creamy Sweet Potato Chickpea Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 300 g cooked chickpeas; 600 g sweet potatoes; 400 ml coconut milk; 1 onion; 2 tbsp olive oil; 2 tbsp curry powder; 1 tsp garam masala; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp cornstarch; 4 servings rice, couscous, or quinoa, for serving

This creamy sweet potato chickpea curry is hearty, gently spiced, and naturally plant-based. Roasted sweet potatoes add caramelized sweetness, while coconut milk turns the sauce rich and comforting.

Servings4 Portions

Prep Time10 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

cooked chickpeas
300 g
sweet potatoes
600 g
coconut milk
400 ml
onion
1
olive oil
2 tbsp
curry powder
2 tbsp
garam masala
1 tsp
salt
1 tsp
black pepper
0.5 tsp
cornstarch
1 tbsp
rice, couscous, or quinoa, for serving
4 servings

Step-by-Step Instructions

Preheat the oven to 180°C. Peel the sweet potatoes and cut them into bite-size cubes. Toss with 1 tbsp olive oil, 1/2 tsp salt, and black pepper, then spread on a baking tray and roast for about 20 minutes, or until tender and lightly browned.

While the sweet potatoes roast, prepare your serving base, such as rice, couscous, quinoa, or steamed broccoli. Peel and finely chop the onion.

Heat the remaining 1 tbsp olive oil in a deep pan or wok over medium heat. Add the onion and cook for 5-7 minutes, stirring often, until soft and translucent.