Description
This Coconut Chickpea & Sweet Potato Curry is a rich, comforting vegan curry brimming with warm spices, tender sweet potatoes, creamy coconut milk, and hearty chickpeas. It’s perfect served over fluffy white rice for a satisfying meal bursting with flavor and texture.
Ingredients
Scale
Vegetable Paste
- 1 medium red onion, coarsely chopped
- 1 jalapeño, sliced into rounds with seeds
- 1 (2″) piece ginger, peeled, coarsely chopped
- 5 cloves garlic, smashed, peeled
Spices & Base
- 1/4 cup coconut oil
- 1 tbsp whole cumin seeds
- Kosher salt, to taste
- 1/4 cup tomato paste
- 1 tbsp curry powder
- 2 tsp garam masala
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1/2 lb plum or roma tomatoes, finely chopped
Main Ingredients
- 1 lb sweet potatoes, peeled, cut into 1/2” cubes
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 (13.5-oz) can full-fat coconut milk
- 2 tsp dark brown sugar
- 1/2 cup packed coarsely chopped fresh cilantro leaves and tender stems, plus whole leaves for serving
- 2 tbsp fresh lime juice
- Cooked white rice, for serving
Instructions
- Prepare the vegetable paste: In a food processor, pulse the red onion, jalapeño, ginger, and garlic until finely chopped, creating a flavorful base for the curry.
- Toast cumin and sauté vegetables: Heat coconut oil in a large Dutch oven or heavy pot over medium heat. Add cumin seeds and stir until toasted, about 1 minute. Add the vegetable paste and 1/2 teaspoon kosher salt. Cook, stirring frequently, until softened and starting to brown, approximately 5 minutes.
- Add spices and tomatoes: Stir in tomato paste, curry powder, garam masala, ground coriander, and smoked paprika. Cook, stirring frequently, until tomato paste darkens, about 1 minute. Add chopped tomatoes, 1 teaspoon salt, and 1/4 cup water. Scrape any browned bits from the bottom of the pot. Cook and stir until tomatoes break down, 3 to 5 minutes.
- Simmer curry with main ingredients: Add sweet potatoes, chickpeas, coconut milk, dark brown sugar, and 1 cup water. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer, stirring halfway through, until potatoes start to soften, about 15 minutes. Uncover and continue to simmer until potatoes are very tender and curry has thickened, another 15 to 20 minutes.
- Finish with cilantro and lime: Remove the pot from heat. Stir in chopped cilantro and fresh lime juice. Adjust seasoning with kosher salt as needed for taste.
- Serve: Divide cooked white rice among bowls. Spoon the curry over the rice and garnish with whole cilantro leaves for a fresh finish.
Notes
- Use full-fat canned coconut milk for a rich and creamy texture.
- Adjust the heat level by removing the jalapeño seeds or substituting with milder peppers.
- If you prefer a thicker curry, allow it to simmer uncovered longer to reduce the liquid.
- Serve with naan or crusty bread as an alternative to rice.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: coconut chickpea curry, sweet potato curry, vegan curry, Indian-inspired curry, coconut milk curry, vegetarian dinner, easy vegan recipe
