This sweet potato curry is comfort food made easy! Creamy, flavorful, and ready in just 30 minute with canned chickpeas, coconut milk, and loads of veggies all simmered together in one pot! It’s a healthy curry recipe that’s simple enough for weeknights but delicious enough that you’ll crave it again and again, especially if you pair it with rice on the side!
As a Registered Dietitian, I’m always looking for new ways to sneak veggies into my main dish recipes that make them enjoyable, and guys…. This Healthy Sweet Potato Curry with Chickpeas might just be my new favorite.
Now, you probably already know that I’m a major fan of recipes that use chickpeas and beans, since all it takes is draining and rinsing a can of beans and throwing it into the curry to add protein and fiber; it truly doesn’t get easier!
The best part? You literally just toss everything into one pot, let it simmer away, and voila! Dinner is done! No complicated steps or fancy ingredients required.
What you end up with is a cozy, flavorful curry that’s creamy from the coconut milk, lightly spiced, and just a little sweet from the tender sweet potatoes. It’s total comfort food, and you’d never guess it comes together in just 30 minutes.
Any Veggie Goes!
I used sweet potatoes, carrots and bell peppers in this vegetarian curry recipe, but I’ve also tested it with broccoli, green beans and cauliflower and it’s equally as delicious, so use whatever you have on hand!
Serve with Rice or Crispy Tofu!
While you can totally enjoy this sweet potato curry with chickpeas on its own since it already has a source of protein, fiber, carbs and fat, I’ve also tested serving it with rice, and that’s my preference when I’m feeling a little hungrier than usual!
And if you’re feeling REALLY hungry, I’ve also tried adding my Healthy & Tasty Herby Breaded Tofu on top as an extra protein source, and it totally takes this already delicious sweet potato curry to the next level!
If you want to add an extra dose of veggie deliciousness to this curry, try serving it with my 5-Minute Fresh Green Salad with Lemon Garlic Vinaigrette, which you can whip up while the curry is simmering!
Your Weeknight Curry Fix
30-Minute Healthy Sweet Potato Curry with Chickpeas
Equipment
- 1 Large pot
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves of garlic minced
- 1 tbsp ginger minced
- 1 sweet potato diced
- 1 bell pepper diced
- 2 large carrots diced
- 540 ml canned chickpeas
- 796 ml diced tomatoes no salt added
- 1 can coconut milk
- 1.5 tbsp curry powder
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Add the olive oil, diced onion, minceg garlic and ginger to a large pot and sauté over medium heat for about 5 minutes, until the onion is translucent.
- Add the diced sweet potato, bell pepper, carrots, chickpeas, diced tomatoes, coconut milk, curry powder, salt and pepper. Increase the heat to bring the curry to a low boil, add the cover, then reduce the heat back down to low to simmer the curry for 20-25 minutes, or until the sweet potatoes are fork tender.
- If you're serving with rice, now is the time to make it! Once the sweet potatoes are fork tender, serve the curry and enjoy!
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