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Chickpea and Sweet Potato Curry

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Vegetarian
Servings: 4
Author: Jess Smith via Inquiring Chef


  • 1 tsp. garam masala
  • 1 tsp. paprika
  • 2 Tbsp. Indian curry powder
  • 1 Tbsp. vegetable oil
  • 1 onion, finely chopped
  • 1 sweet potato, cut into ½ inch cubes
  • 1 clove garlic, minced
  • 1 tsp. minced fresh ginger
  • 2 Tbps. tomato paste
  • 1 cup vegetable broth (or water)
  • ½ cup coconut milk
  • 1 cup chickpeas (drained from can or boiled to tender if using dried)
  • 1 15- oz can whole tomatoes, drained and roughly chopped
  • salt, to taste
  • 1 cup plain yogurt, for serving


  • Toast the garam masala, paprika and curry powder in a dry pan over medium heat until fragrant, about 1 minute. Add vegetable oil, onion and sweet potato and saute until potato becomes tender, 8-10 minutes, reducing heat if onions begin to brown. Add garlic, ginger, tomato paste, and reserved spices and cook, stirring constantly for 1 minute. Add broth, coconut milk, chickpeas and tomato. Bring mixture to a boil and reduce heat to a simmer. Allow to simmer until mixture thickens, about 10 minutes. Taste and add salt, if needed. Remove and serve immediately, topped with plain yogurt.


Add a pinch of cayenne pepper or a chopped fresh chili with the onions and sweet potato to crank up the heat if you prefer your curry spicy.