Warm Sweet Potato and Chickpea Curry: An Indian Vegan Meal (Print Version)

This hearty Sweet Potato and Chickpea Curry brings warmth and vibrant Indian flavors to your table. A simple, satisfying vegan meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Indian
Dietary: Vegan, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 2 tbsp vegetable oil
02 - 1 large yellow onion, chopped
03 - 3 cloves garlic, grated
04 - 1 tbsp fresh ginger, grated
05 - 2 large sweet potatoes, peeled and cubed (about 4 cups)
06 - 1 (15-oz) can chickpeas, rinsed and drained
07 - 1 (14.5-oz) can crushed tomatoes
08 - 1 (13.5-oz) can full-fat coconut milk

→ Aromatic Spices

09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1/2 tsp ground turmeric
12 - 1/2 tsp garam masala
13 - 1/4 tsp chili powder (or cayenne, to taste)
14 - 1 tsp salt (or to taste)

→ Fresh Touches & Finishing

15 - 5 oz fresh spinach
16 - 1/4 cup fresh cilantro, chopped
17 - 1/2 fresh lime, juiced

# Instructions:

01 - First things first, grab your biggest pot or Dutch oven – you'll need the space, trust me. Pour in a bit of vegetable oil and heat it over medium. Once it shimmers, toss in your chopped onion. This is where the magic starts; the smell of sautéing onion is just so comforting. Stir it around until it's soft and translucent, about 5-7 minutes. Don't rush this, hon; it builds the base flavor. I usually forget to breathe in deeply here, but you should!
02 - Now for the good stuff! Add your grated garlic and ginger to the pot. Oh, the aroma! It's truly intoxicating. Cook for just a minute or so until they smell fragrant, being super careful not to burn them – burnt garlic is a sad, bitter thing. Then, stir in your ground cumin, coriander, and turmeric. Let them toast for about 30 seconds. This step, called 'blooming the spices,' makes their flavors so much more intense. Don't skip it; it's a real game-changer.
03 - Pour in the crushed tomatoes and the rinsed chickpeas. Give it a good stir, scraping up any bits from the bottom of the pot. Let this simmer for about 5 minutes, letting the flavors meld together. It'll start to look like a proper curry base, thick and inviting. I always sneak a little taste here, just to make sure the seasoning is on track. Add a pinch of salt and chili powder now too; it helps everything develop.
04 - Time for the sweet potatoes! Add your cubed sweet potatoes to the pot, along with the full-fat coconut milk. Stir everything together gently until the sweet potatoes are coated in that beautiful, creamy sauce. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. You want those sweet potatoes to be fork-tender, but not mushy. I once overcooked them, and it was still tasty, just less 'chunky'!
05 - Once the sweet potatoes are tender, take the lid off. Stir in your fresh spinach. It'll look like a mountain at first, but it wilts down incredibly fast, trust me. Once it's mostly wilted, stir in the garam masala. This is where the Sweet Potato and Chickpea Curry gets its signature warmth and depth. Taste and adjust your salt and chili powder if needed. I usually add a little more salt than I think I need at this stage; it always seems to perk it up.
06 - Finally, remove the pot from the heat. Squeeze in the juice of half a fresh lime – don't underestimate this step; it really brightens all the rich flavors. Stir in a generous handful of fresh cilantro. Give it one last gentle stir, and there you have it! A truly vibrant, comforting Sweet Potato and Chickpea Curry ready to make your kitchen smell absolutely divine. It’s colorful, fragrant, and honestly, so satisfying.

# Notes:

01 - Always bloom your spices in oil for maximum flavor; it makes such a difference!
02 - This curry tastes even better the next day, making it a meal-prep winner.
03 - If you don't have sweet potatoes, butternut squash works beautifully as a substitute.
04 - Serve over fluffy basmati rice with a squeeze of fresh lime for an extra pop.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - chopping board
03 - knife
04 - grater
05 - measuring spoons
06 - stirring spoon

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 50g
Protein: 12g

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