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.
Don't Buy Too Much Spice at Once
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.
Try This Chickpea Curry in The Slow Cooker, Too
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.
What to Serve With Curry
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 bread while the curry is simmering. Try this homemade naan bread with Roasted Cauliflower Red Lentil Curry, too.
Sweet Potato Chickpea Curry
- 1 tablespoon coconut oil
- 1 medium onion diced
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoon grated fresh ginger
- 1 400 ml can light coconut milk
- 1 796 ml can diced tomatoes drained
- 1 540 ml chickpeas drained
- 1 medium sweet potato peeled & cubed
- 2 teaspoon garam masala
- ¼ - ½ teaspoon dried red chili flakes
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon 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, chickpeas, 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, chilli flakes, cumin, and salt. Simmer for 15 minutes, stirring occasionally.
- Just before serving, stir in baby spinach until just wilted.
- Serve hot, with naan bread or basmati rice.
Awesome recipe. I used less tomatoes but a little tomato paste, and full fat coconut milk. Tasted like Tikka Masala, but was full of healthy vegetables. Favorite way to eat sweet potatoes ever.
Hi Celia! This curry is on regular rotation at my house, and I'm so happy that you love it, too. I really appreciate your comment, thank you!
hi from ireland 🙂 Im in the middle of making the curry but I noticed that there is turmeric in the ingredients list but I can't see it in the instructions??
Hi Denise, thanks for reaching out about this error, which I will fix right away. Add the turmeric along with the cumin, etc. enjoy this recipe, it's delicious!
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!
Thanks Sean, this dish is a winter go to in our house, we love it!
Thanks for the clarification re the quantity of garam masala and for updating the recipe.
Am I right in thinking that when you get to step 4 (Add garam masala etc.) that you simmer for a further 15 mins......that is before adding the spinach in step 5? That is what I did and it was delicious. Thanks for sharing the recipe!
Hi Anita, yes you are absolutely right and I have now added that missing info. Thanks so much for your feedback, I really appreciate it! I'm so happy that you liked the curry too. Cheers!
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!
Nicoletta, we love one pan meals, too!
Nicole @ What She Ate
Beautiful photos with a wonderful recipe to go with it! I love anything and everything with garam masala.
Thank you so much, Nicole! This is a go to recipe for me, and I love the flavours of garam masala, too!
Gabrielle @ eyecandypopper
I love a good meatless curry! This looks so good, I might just have to make it for dinner tonight!
Thanks Gabby, I think you'll love it!
Dr. Kimberley | Healthy Life Redesign
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!
Thanks Kimberley! We got our first dusting of snow this morning, so I know just what you mean. 🙂
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!
Awesome, glad you liked it Tom!
Heidi @ Food Doodles
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 🙂
Can I query the amount of garam masala in the recipe please. 2 tablespoons sounds like a lot. Should it be teaspoons?
Hi Anita. Thanks for catching that. It originally was 2 tsp, but there were some glitches when I changed recipe cards. I have corrected it, and I appreciate your query. I hope you enjoy this curry, it's one of our favorites. Thanks again!
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 🙂
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 🙂