When it's cold outside, we love to warm up with this Sweet Potato Chickpea Curry. This vegetarian curry is simmered in coconut milk and the aromatic spice of cumin, turmeric, and garam masala. It's also an easy, one pan meal, something I always love.
Garam Masala vs Curry Powder
Garam masala is not the same thing as curry powder. Although either spice blend can be used to make a curry, they have different flavour profiles. Find out more about the difference here at Spiceography
Garam Masala, the spice blend that makes this dish so delicious, is a warming spice. The name, garam masala, literally means “warm spices”. It's a fragrant and flavourful spice blend that you can easily make yourself for the very best flavour. If you don't want to make your own garam masala for this chickpea curry, you can easily find a packaged blend at most grocery stores.
If you do buy packaged garam masala, get just a small amount that you can use quickly. Dried spices don't stay fresh for long, and you can taste the difference in your cooking. For this recipe, stir the spinach, as well as the garam masala and spices into the curry at the end of cooking time.
This sweet potato chickpea curry with tomato is simmered in coconut milk and only uses one pot. It's also perfect for the slow cooker. Just put all ingredients, except for the spices and spinach, in the slow cooker and cook on low for 5-6 hours or until sweet potatoes are tender. Remove cover, and cook on high until sauce has thickened. Time will depend on your cooker. Before serving, stir in spinach and spices.
Basmati rice, especially brown basmati, is perfect for serving with this curry, and makes for a complete vegetarian protein.
And any curry recipe is a great excuse for naan bread. I like to make my own naan bread because it's really easy and nothing in the store can compare. You can make the dough ahead of time, allow it to rise, and cook the naan breads while the curry is simmering. Try this homemade naan bread with Roasted Cauliflower Red Lentil Curry, too.
This recipe serves 4, and keeps well in the fridge for up to 3 days.
How To Make Sweet Potato Chickpea Curry
This vegetarian Sweet Potato Chickpea Curry is easy to make, healthy, and packed with the flavours of garam masala.
- 1 tbsp coconut oil
- 1 medium onion diced
- 2 tbsp olive oil
- 2 cloves garlic minced
- 2 tbsp grated fresh ginger
- 1 400 ml can light coconut milk
- 1 796 ml can diced tomatoes drained
- 1 540 ml chick peas drained
- 1 medium sweet potato peeled & cubed
- 2 tbsp garam masala
- 1/4 - 1/2 tsp dried red chili flakes
- 1 tsp cumin
- 1 tsp turmeric
- 1/2 tsp salt
- 1 cup baby spinach leaves
Heat oil in a skillet over medium heat. Put onion, garlic, and ginger, in the pan and cook until softened, but not brown.
Add coconut milk, tomatoes, chick peas, and sweet potatoes. Stir and bring to a boil, then reduce heat to medium low.
Simmer until sweet potatoes are tender and sauce is thickened, about 15 minutes
Stir in garam masala, chili flakes, cumin, and salt.
Just before serving, stir in baby spinach until just wilted.
Serve hot, with naan bread or basmati rice.
Coconut milk is a key flavour in this type of curry. It also gives the curry a rich, creamy texture. However, a drawback of using coconut milk is that it is high in fat and calories, so this recipe uses light coconut milk, which is 60% lower in fat and calories.
*This post contains an affiliate link. If you click on it and end up buying the product, I will receive a small commission. Which helps a little with the costs of running The Food Blog, so that I can keep sharing awesome recipes with you. I only endorse products that I use and love myself.