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 tablespoon 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.
- Just before serving, stir in baby spinach until just wilted.
- Serve hot, with naan bread or basmati rice.