Chickpea Curry – Sweet Potato Chickpea Curry with Garam Masala

Sweet Potato Chickpea Curry

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.

Sweet Potato Chickpea Curry
Chickpea Curry with Sweet Potato

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.

Sweet Potato Chickpea Curry
Sweet Potato Chickpea Curry

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.

Sweet Potato Chickpea Curry
Chickpea Curry with Sweet Potato

How To Make Sweet Potato Chickpea Curry

5 from 1 vote
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Sweet Potato Chickpea Curry
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This vegetarian Sweet Potato Chickpea Curry is easy to make, healthy, and packed with the flavours of garam masala.

Course: Main Course
Cuisine: Indian, Vegetarian
Servings: 6 servings
Calories: 327 kcal
Author: Colleen
Ingredients
  • 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
Instructions
  1. Heat oil in a skillet over medium heat. Put onion, garlic, and ginger, in the pan and cook until softened, but not brown.
  2. Add coconut milk, tomatoes, chick peas, and sweet potatoes. Stir and bring to a boil, then reduce heat to medium low.
  3. Simmer until sweet potatoes are tender and sauce is thickened, about 15 minutes
  4. Stir in garam masala, chili flakes, cumin, and salt. 

  5. Just before serving, stir in baby spinach until just wilted.
  6. Serve hot, with naan bread or basmati rice.
Recipe Notes

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.

Nutrition Facts
Sweet Potato Chickpea Curry
Amount Per Serving (1 g)
Calories 327 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 0mg 0%
Sodium 463mg 19%
Potassium 664mg 19%
Total Carbohydrates 40g 13%
Dietary Fiber 10g 40%
Sugars 9g
Protein 10g 20%
Vitamin A 74.4%
Vitamin C 20.8%
Calcium 10.6%
Iron 25.4%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet Potato Chickpea Curry
Chickpea Curry with Sweet Potato

*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.

15 thoughts on “Chickpea Curry – Sweet Potato Chickpea Curry with Garam Masala

  1. can’t wait to try it! going to pick up the ingredients on my next shopping trip. By the way you cannot see the link to that spice store. I figured something must be there as the sentence kind of just ended for no reason. It is very light yellow. Just though I would let you know 🙂

    1. Hey, Marly, thanks for me letting me know that! I have to fix it asap. I’m glad you’re liking my recipes! I plan to do a lentil one next 🙂

  2. I didn’t realize you were from BC too! I guess I should have noticed the FBC badge, hehe. Anyways, that sounds like a great little store. I’ll have to keep it in mind for next time I’m in Kelowna since that’s not too far away 😀 Your curry looks wonderful! Especially with the sweet potatoes, mmm 🙂

  3. My GF is vegetarian so I made this for her post workout meal. I simply added some grilled chicken on the side for myself. She was very impressed, lol thanks for the assist!

  4. This looks like exactly what I’m craving right now! It’s cool and damp outside and I’d love a warming curry to enjoy! Yours looks delicious Colleen!

  5. I really like that it’s a one pan meal! Sometimes all you want is a quick dinner with no fuss, but that still warms you up from the inside out, cozy and delicious!

  6. Two of my favourite hearty plant-based foods together in one wonderful dish! I love sweet potatoes and chickpeas, but honestly I don’t know the last time I used them together. This sounds wonderfully hearty and perfectly simple to put together. Well done!

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