Easy Sweet Potato Chickpea Curry for Dinner

Easy Sweet Potato Chickpea Curry is a cozy, hearty dinner that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to the creamiest curry without coconut milk. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Roasted Strawberry Basil Ice Cream with a Lime Twist and Easy Spring Carrot and Chickpea Salad with Lemon Dressing.

What You'll Need for Easy Sweet Potato Chickpea Curry for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• Optional: Chopped fresh cilantro
• Optional: Plain Greek yogurt
• Optional: Toasted cashews

How to Make Easy Sweet Potato Chickpea Curry for Dinner

1. Step 1: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until softened, about 5 minutes.
2. Step 2: Add spices and cook for 1 minute, stirring constantly.
3. Step 3: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
4. Step 4: Use an immersion blender to partially blend the curry, leaving some chunks for texture. Stir in lemon juice and maple syrup. Season with salt and pepper to taste.
5. Step 5: Serve hot, topped with chopped cilantro, Greek yogurt, and toasted cashews.

Storing & Reheating Easy Sweet Potato Chickpea Curry for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This recipe can be made ahead and reheated. The flavors will meld together even more.

Freezing Easy Sweet Potato Chickpea Curry for Dinner

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a vegan version, omit the Greek yogurt or replace it with coconut yogurt.
• Best substitution: You can substitute the sweet potatoes with butternut squash or pumpkin.
• Make-ahead: This recipe can be made ahead and reheated. The flavors will meld together even more.
• Scaling: This recipe can be easily doubled or tripled for meal prepping or feeding a crowd.
• Troubleshooting: If the curry is too thick, thin it out with a little water or additional vegetable broth.

Easy Sweet Potato Chickpea Curry for Dinner

⏱

Prep

10 mins

🍳

Cook

25 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated

Seasonings

• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp lemon juice
• 1 tbsp maple syrup

Optional Toppings

• Chopped fresh cilantro
• Plain Greek yogurt
• Toasted cashews

Instructions

1. Step 1: Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until softened, about 5 minutes.
2. Step 2: Add spices and cook for 1 minute, stirring constantly.
3. Step 3: Add sweet potatoes, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until sweet potatoes are tender.
4. Step 4: Use an immersion blender to partially blend the curry, leaving some chunks for texture. Stir in lemon juice and maple syrup. Season with salt and pepper to taste.
5. Step 5: Serve hot, topped with chopped cilantro, Greek yogurt, and toasted cashews.

Notes

• Chef tip: For a vegan version, omit the Greek yogurt or replace it with coconut yogurt.
• Best substitution: You can substitute the sweet potatoes with butternut squash or pumpkin.
• Make-ahead: This recipe can be made ahead and reheated. The flavors will meld together even more.
• Scaling: This recipe can be easily doubled or tripled for meal prepping or feeding a crowd.
• Troubleshooting: If the curry is too thick, thin it out with a little water or additional vegetable broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: This recipe can be made ahead and reheated. The flavors will meld together even more.

Nutrition Per Serving

• Calories: 350
• Protein: 12g
• Fat: 7g
• Carbs: 55g
• Fiber: 10g
• Sugar: 10g
• Sodium: 700mg
• Cholesterol: 0mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Sweet Potato Chickpea Curry for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Sweet Potato Chickpea Curry for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!