The Best Indian Sweet Potato Curry with Chickpeas
This amazing Creamy Indian Sweet Potato Curry Recipe is layered with spices, celery, carrots, peas, leeks, herbs, and sweet potatoes. The fragrant coconut broth pairs beautifully with the garlic and curry spices and is topped with cilantro and scallions. Perfect for a weeknight meal!
This is one of our favorite Indian Chickpea Sweet Potato Recipes. This curry has an aromatic coconut broth that is truly special. It’s also an excellent meal prep recipe that freezes well. This recipe is nutrient-dense and satisfying, as it contains all the colorful vegetables and Indian spices.
What’s Special About This Vegan Indian Sweet Potato Chickpea Curry
- It’s very nutritious with all the vegetables, aromatics, and chickpeas!
- It’s a rich, creamy curry that is luscious over steamed rice.
- It’s naturally Vegan, Dairy, and Gluten Free.
- It’s a perfect make-ahead meal that you can eat for several days.
- It’s easy to make and has a warm, golden color from the Turmeric and Cumin.
Ingredients for this Indian Sweet Potato Curry Recipe
- Sweet Potatoes
- Leeks or Yellow Onions
- Celery
- Carrots
- Red Pepper
- Garlic
- Scallions
- Peas
- Chickpeas/Garbanzo Beans
- Canned Full-fat Fat Coconut Milk
- Cumin
- Turmeric
- Ginger
- Cilantro
- Salt and Pepper
Ingredient Notes
You can also use Yellow Onions instead of leeks, but we love the sweetness of leeks in this recipe.
FAQ’s ABOUT SWEET POTATO CURRY
Curry is thought to have originated in India. It’s a delicious blend of warming spices.
Turmeric adds a yellow-gold color to the curry. It’s full of antioxidants!
Curry would be excellent on an anti-inflammatory or Mediterranean diet.
The anti-oxidants in ginger, garlic, and curry spices are very healthy. Sweet potato is rich in beta-carotene.
The flavor of curry is so addicting. Its subtle sweetness and spicy undertones are so delicious!
Definitely! I would recommend one large chopped yellow onion to replace the leeks.
I added one cup of water to lighten the fat in the recipe.
Step-by-Step Instructions Indian Sweet Potato Curry
Step 1 – Chop the Vegetables
Prepare Rice according to package directions.
Start by chopping all of your vegetables into medium-sized dice. I love chunky curry. Once the vegetables cook and the sweet potatoes soften in the coconut broth, they meld together.
Place each vegetable in a separate bowl. It makes for easy assembly.
Step 2 – Add Curry Ingredients to Dutch Oven
Heat a large pot or Dutch Oven over a medium flame and add 2 Tablespoons of Olive Oil.
Add chopped Leeks, Celery, and Carrots and stir for one minute.
Add Garlic. Stir for 1 minute until garlic starts to turn light golden.
Add Red Peppers, Sweet Potatoes, Chickpeas, One cup of Water, and Coconut Milk.
Add the Ginger, Turmeric, and Cumin.
Add Salt and Pepper.
Stir everything and loosely cover the pot over a LOW SIMMER. Cook for 30 – 45 minutes until the vegetables are very tender. Sweet Potatoes will be soft and breaking apart.
Add Frozen Peas. Cook for one minute and turn off the flame.
Step 3 – Serve the Curry
Serve over rice. Top with chopped scallions and cilantro.
Optional – add chopped peanuts on top.
Enjoy knowing you are eating a healthy, anti-inflammatory meal!
The Best Indian Sweet Potato Curry
This amazing Creamy Indian Sweet Potato Curry Recipe is layered with spices, celery, carrots, peas, leeks, herbs, and sweet potatoes. The fragrant coconut broth pairs beautifully with the garlic and curry spices and is topped with cilantro and scallions. Perfect for a weeknight meal!
- Prep Time: 20 minutes
- Cook Time: 30-45 minutes
- Total Time: 0 hours
- Yield: 10 cups 1x
- Diet: Vegan
Ingredients
2 Large Sweet Potatoes – Cubed into Medium Dice
2 Leeks – Medium Dice
Celery – 2 Spears Medium Dice
Carrots – 2 Large – Medium Dice
Red Bell Peppers- Medium Dice
Garlic – 4 Cloves Fine Dice
Scallions – Small dice for topping
Peas- 1 Small bag Frozen Peas
Chickpeas/Garbanzo Beans – 1 Can Drained and Rinsed
Cumin – 2 Teaspoons
Turmeric – 1 1/2 Tablespoons
Ginger (Powdered) – 2 Teaspoons
Cilantro – for topping
Salt – 1/2 Teaspoon
Black Pepper – 10 or more twists on a Pepper Mill
Coconut Milk – full fat one can
1 cup of water
Instructions
Prepare Rice according to package directions.
Start by chopping all of your vegetables into a medium size dice. I love Chunky Curry. Once the vegetables cook and the sweet potatoes soften in the coconut broth, it melds together.
Heat a large Dutch Oven over a medium flame and add 2 Tablespoons of Olive Oil.
Add chopped Leeks, Celery, and Carrots and stir for one minute.
Add Garlic. Stir for 1 minute until garlic starts to turn light golden.
Add Red Peppers, Sweet Potatoes, Chickpeas, One Cup of Water, and Coconut Milk.
Add the Ginger, Turmeric, and Cumin.
Add Salt and Pepper.
Stir everything and loosely cover the pot over a LOW SIMMER. Cook for 30 – 45 minutes until the vegetables are very tender. Sweet Potatoes will be soft and breaking apart. Add Peas and turn off the flame. Stir and add Salt and additional Pepper.
Serve over rice. Top with chopped scallions and cilantro.
Optional – add chopped peanuts on top.
Enjoy knowing you are eating a healthy, anti-inflammatory meal!
Add Frozen Peas. Cook for one minute and turn off the flame.
Place each vegetable in a separate bowl. It makes for easy assembly.
Notes
*Add chopped peanuts and scallions or cilantro as a topping
*Store tightly covered in the refrigerator or freeze in individual serving containers.
Our family loved this!
Thank you so much! It’s one of our favorites.