Chickpea and Sweet Potato Curry

Name: Chickpea and Sweet Potato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil (or vegetable broth); 1 medium onion (small dice); 3 cloves garlic (minced); 1 tablespoon minced ginger; 1 small serrano pepper (or jalapeño, seeded and minced (optional)); 1 medium red bell pepper (thinly sliced); 1 medium sweet potato (peeled, cut into 1/2-inch cubes); 1 1/2 teaspoons ground cumin; 1 teaspoon paprika; 1/2 teaspoon turmeric; 1/2 teaspoon cinnamon; 1/4 teaspoon cayenne pepper ((optional)); 2 (15-ounce) cans chickpeas (drained and rinsed (or 3 cups cooked)); 1 (14-ounce) can diced tomatoes; 3/4 cup vegetable broth (or water, or oat milk, plus more as needed); 1/3 cup peanut butter (or any nut or seed butter); Fresh lime juice (to taste); Salt to taste; 1/3 cup chopped cilantro (for garnish (optional))

👩🏼‍🌾 Ingredients

Chopped sweet potatoes, onion, red bell pepper, garlic, ginger, serrano pepper, cilantro, lime, chickpeas, diced tomatoes, seasonings, peanut butter, and nondairy milk in glass containers on a white marble board.

Ingredients for Chickpea and Sweet Potato Curry.

Chickpeas are high in protein and fiber. Two cans are used for this chickpea curry recipe to pack in more protein.

Sweet potatoes are one of the top sources of beta-carotene—a precursor to vitamin A. Sweet potatoes with orange flesh are richest in beta-carotene. Beta-carotene is a naturally occurring plant “phyto” chemical that give vegetables their bright colors. Some of these phytochemicals are believed to protect cells from damage that could lead to cancer. They add a welcomed hint of sweetness to this chickpea curry.

Peanut butter is mixed with water to make a delicious peanut cream. This gives the chickpea curry its creamy texture without the need for coconut milk or any nondairy milk.

Vegetable broth is the liquid of choice for this chickpea curry. It adds flavor while keeping this dish light and dairy-free. Use low sodium broth for a healthier option.

See recipe card for quantities.

🥜 Substitutions

Peanut butter - substitute with SunButter made with sunflower seeds for a nut-free chickpea curry

Red bell pepper - omit as desired

Baby spinach or kale - add greens when simmering the curry as desired

Green chili and cayenne pepper - omit for non-spicy

For another quick and healthy curry chickpea recipe, try this Best Curried Chickpea Salad on my site. Visit my Vegan Curry Recipes page for more easy curry ideas.

📖 Instructions

Chopped sweet potatoes, onion, red bell pepper, garlic, ginger, green chili pepper, and spices cooking in a white saucepan with a gray spatula.

Step 1. Cook the onion, garlic, ginger, green chili, bell pepper, and sweet potato until the onion is translucent. Add the cumin, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute more, stirring constantly.

Chopped sweet potatoes, chickpeas, onion, red bell pepper, garlic, ginger, green chili pepper, and diced tomatoes cooking in a white saucepan with a gray spatula.

Step 2. Add the chickpeas and cook for another minute, stirring constantly. Mix in the diced tomatoes and vegetable broth. Simmer covered for 10 minutes, or until the sweet potato is fork tender, stirring frequently.

Peanut cream in a glass bowl with a shiny spoon.

Step 3. Transfer the peanut butter to a small bowl with ⅓ cup water. Mix well until creamy.

Chopped sweet potatoes, onion, red bell pepper, chickpeas, and cilantro cooking in curry broth in a white saucepan with a gray spatula.

Step 4. Remove the Sweet Potato Chickpea Curry from the heat and mix in the peanut cream. Add fresh lime juice and salt to taste. Serve with rice or naan.

💡 Expert Tips

Aromatics: Cook your onion, ginger, and garlic with the sweet potato and bell pepper to save time. The flavor is not compromised for this recipe.

Check for doneness: Cut the sweet potato into ½-inch pieces so it cooks quickly and evenly. The curry is cooked once the sweet potato is fork tender.

The peanut cream is very delicious. Add more water to make a peanut milk and serve with cookies!

Storage: Refrigerate any leftover Sweet Potato and Chickpea Curry in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.

🙋🏽‍♀️ Recipe FAQs

How do I use dried chickpeas in the curry?

Substitute the 2 (15-ounce) cans chickpeas for 1 cup dried chickpeas. Soak and cook the dried chickpeas separate from the curry. Drain and add them to the curry when the recipe calls for canned chickpeas.

Can I put oat milk in the curry?

Yes! You can substitute the vegetable broth for oat milk for a creamier curry.

Does this Chickpea and Sweet Potato Curry freeze well?

You can freeze this curry for up to 3 months. Set aside to reach room temperature before storing in a freezer-safe container.

📖 Recipe