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A few weeks back we had a good friend return from India on a service trip. Ever since she came home with photos of brightly decorated buildings and clothes and told us of her elephant riding adventures and spice markets so fragrant she almost couldn't handle it, I've been longing to go.
The night she came for dinner to give us the scoop on her trip I made this sweet potato and chickpea curry and she showed us how to eat with just our right hand and a piece of Indian bread (or tortillas, in our case). The 6 yr. old thought it was awesome that we were eating our whole meal with just our hand, it didn't strike the 2 yr old as odd, and the hubs gave up after deciding his rice to bite ratio was just too low to be satisfying. I don't know what I was thinking making curry for her. I mean, she had just had therealthing 3 days ago, but I did it anyways-- that's just how I roll. She said it tasted just as good as the ones she had there, but I'm not convinced.
Regardless of how authentic this curry is, it's pretty darn good. I love the soft texture of the sweet potato paired with the nutty chickpeas. It comes together super quickly and builds multiple layers of flavor in a relatively short amount time so it's great for a weeknight meal.
You'll start by heating a few tablespoons of oil in a large skillet and then adding in some curry powder, ground cumin, cinnamon and chopped onions. Stir and cook about 3 minutes or until very fragrant.
Add 3 cups of diced sweet potatoes, 1 can of diced tomatoes, 1 can of coconut milk, 1 cup of water and a can of chickpeas that have been rinsed and drained.
Bring the entire mixture to a boil, reduce heat and simmer for at least 20 minutes or until the sweet potatoes are tender.
Serve over rice or use naan to scoop it up. Use a fork, use your fingers, or use some bread. Just find a way to eat it and pretend like you're in some far away land soaking in the sun sipping on a mango lassi. Please.
Here Are Some Other Curry Recipes You Might Like
- Basic Chicken Curry made with Coconut Milk
- Mixed Vegetable Curry Recipe
- Indian Butter Chicken
Sweet Potato and Chickpea Curry
This mild, sweet curry is filled with sweet potatoes and garbanzo beans and perfect over steamed rice.
By Heather Cheney
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Ingredients
- 2 tablespoon vegetable oil
- 1 medium onion diced
- 2 ½ tablespoon curry powder
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 3 C peeled and diced sweet potatoes
- 1 14.5 oz can coconut milk
- 1 C water
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can chickpeas, rinsed and drained
Instructions
In a large skillet heat the oil over med-high heat and stir in the spices and onion. Cook about 3 minutes or until very fragrant and the onions have started to soften.
Add the remaining ingredients to the pan, stir to combine and bring to a boil, reduce heat and simmer for about 20 minutes or until the sweet potatoes are soft. Continue to simmer uncovered until the curry reaches the thickness that you'd like.
Serve over rice or with flat bread.
Nutrition Facts
Serving: 1 serving | Calories: 130 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 4 g | Sodium: 140 mg | Potassium: 438 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 9553 IU | Vitamin C: 10 mg | Calcium: 71 mg | Iron: 3 mg
Nutrition and Food Safety Disclosure
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Ryan says
Add some garlic and ginger to the onions to help with flavor. I also add chili powder and cayenne for great heat. Also simmer for at least 40 min to develop flavor. Also don't forget to salt to taste or anything with taste bland. EnjoyReply
Lee says
Wow. This recipe was amazing! I rounded it off with some Jalfrezi paste I had languishing in the cupboard and ... Just wow. Thanks for sharing!Reply
Megan says
This recipe was incredibly tasty! The only small tweaks I made were to add a jalapeno in with the onions, a little salt and a bunch of fresh grape tomatoes that I helped pop open while the curry was cooking. This was truly the best at home curry I have ever made...and I've attempted many! Thanks for the recipe!Reply
Heather says
You bet! So glad it turned out great!
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Sarah says
This recipe turned out really bland for me. I followed it exactly and was really disappointed with the lack of flavor.
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Heather says
I'm sorry to hear that Sarah! What brand curry powder are you using? I find that different curry powders have varying flavor strength. I used McCormick brand the last time and it had a ton of flavor. Flavor can also be lost if the powder has been sitting in the cupboard a while. Regardless of the reason, I apologize. I know it's frustrating to try a recipe and not have it turn out like you wanted. I'm going to be making it again soon and if I find any way to tweak it I'll let you know.
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Rebecca says
Thanks for sharing this recipe! I've missed authentic curry in the last few years - looking forward to trying this recipe out!!
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Rachel (teacher-chef) says
We LOVE Curry Dishes around here - this looks great 🙂
What brand of Curry Powder do you use as your "go-to", we are still starting to figure out which we enjoy the best!
Reply
Heather says
I've been using McCormick the last few months and have loved it.
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