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5 from 1 vote

One-Pot Chickpeas and Sweet Potato Curry

Time for one-pot chickpeas and sweet potato curry! It’s the perfect family-friendly dinner recipe, packed with fiber, protein, and flavor.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Side Dish, Soup
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 374kcal
Author: Aly Michell

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion chopped
  • 2 garlic cloves minced or curshed
  • 1 teaspoon ginger minced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon tomato paste
  • 1 cup tomatoes chopped, pureed, or crushed
  • 2 sweet potatoes cubed into 1-inch pieces
  • 15 ounces chickpeas canned
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • lemon juice optional
  • cilantro chopped, optional

Instructions

  • In a large wok or pot, heat oil over medium heat. Add the chopped onion and sauté until soft, about 2-3 minutes. Add the minced garlic and ginger. Sauté for another 30 seconds until fragrant.
  • Add the curry powder, turmeric, and tomato paste. Stir well to coat the onions and garlic with the spices. Cook for 1 minute.
  • Pour in the diced tomatoes with their juice. Stir and let the mixture simmer for a couple of minutes.
  • Add the sweet potatoes to the pot and sauté for 5 minutes, allowing them to get slightly browned and absorb the flavors. Add a bit of water, if needed, to prevent burning or sticking.
  • Add the drained chickpeas to the pot and stir to combine everything evenly. Pour in the vegetable broth, ensuring that the sweet potatoes and chickpeas are mostly submerged. Season with salt and pepper to taste.
  • Cover the pot with a lid and let the curry simmer on low-medium heat for about 15-20 minutes, or until the sweet potatoes are tender. Optional: for a creamier curry, blend a portion of the curry and return back to the pot. Simmer for a few more minutes. Optional: Add a squeeze of fresh lemon juice.
  • Adjust the seasoning if necessary and serve the sweet potato chickpea curry over cooked rice, quinoa, or with naan bread. Garnish with fresh chopped cilantro (optional).

Notes

  1. Optional: Add a touch of coconut milk or coconut cream for a creamier dish. 

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 61g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 576mg | Potassium: 926mg | Fiber: 14g | Sugar: 14g | Vitamin A: 16712IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 5mg