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Sweet potato and chickpea curry with tender golden sweet potatoes, hearty chickpeas, and wilted spinach in a rich creamy coconut tomato sauce served over fluffy basmati rice

Sweet Potato and Chickpea Curry

A bold, warming one-pot vegan curry with tender sweet potato chunks, plump chickpeas, and a richly spiced coconut tomato sauce built on a vindaloo-inspired spice blend. Ready in 35 minutes, deeply flavorful, and even better the next day after the spices have had time to fully develop through the sauce.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed 1-inch about 3 cups
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) full fat coconut milk
  • 1 can (14 oz) diced tomatoes
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral or coconut oil
  • 1 tbsp tomato paste
  • 1/2 cup vegetable broth or water
  • 1 tsp fine salt plus more to taste
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1.5 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper adjust to heat preference
  • 1/2 tsp ground cinnamon
  • 1/4 tsp black pepper

Equipment

  • Large Heavy-Bottomed Pot or Dutch Oven
  • Wooden spoon
  • Microplane or Fine Grater for Ginger

Method
 

  1. Cook diced onion in oil over medium heat for 8 to 10 minutes until soft and lightly golden. Do not rush on high heat.
  2. Add garlic and ginger. Cook 90 seconds. Add tomato paste, stir and cook 1 minute until darkened slightly.
  3. Add all spices. Stir constantly for 60 seconds to bloom in the residual oil.
  4. Pour in diced tomatoes, coconut milk, broth, and salt. Add sweet potato cubes. Bring to a simmer, then cover partially and cook over medium-low for 18 to 22 minutes until sweet potato is tender.
  5. Stir in chickpeas. Cook uncovered 5 more minutes. Taste and adjust salt and cayenne. Squeeze in half a lime.
  6. Serve over basmati rice or with naan. Top with fresh cilantro and lime wedges.

Notes

  • Cook the onion slowly over medium heat - rushed onions produce a sharp base that never fully smooths out in the finished sauce.
  • Bloom spices in oil for 60 seconds before adding liquid - this activates fat-soluble flavor compounds and creates real depth in the sauce.
  • The sauce thickens as it cools - pull it from the heat when it looks slightly thinner than the target consistency.
  • For a vindaloo-style version, add 1.5 tbsp apple cider vinegar with the tomatoes and increase cayenne to 1 tsp.
  • Stores refrigerated up to 5 days and freezes up to 3 months - flavors improve significantly overnight.