Sweet Potato Chickpea Curry | Easy One-Pot Vegan Meal (Print Version)
Flavorful sweet potato and chickpea curry. This easy one-pot vegan meal is perfect for a quick weeknight dinner, packed with plant-based goodness and simple ingredients.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Indian
Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free
# Ingredients:
→ The Aromatic Foundation
01 -
1 tbsp coconut oil
02 -
1 large yellow onion, diced
03 -
4 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
→ The Spice Symphony
05 -
1 tsp ground cumin
06 -
1 tsp ground coriander
07 -
1/2 tsp ground turmeric
08 -
1/2 tsp garam masala
09 -
1/4 tsp cayenne pepper
→ The Hearty Core
10 -
2 lbs sweet potatoes, peeled and diced into 1-inch cubes
11 -
2 (15-oz) cans chickpeas, rinsed and drained
12 -
1 (14.5-oz) can diced tomatoes, undrained
13 -
1 (13.5-oz) can full-fat coconut milk
14 -
1/2 cup vegetable broth
→ The Finishing Flourish
15 -
1 tbsp fresh lime juice
16 -
1/4 cup fresh cilantro, chopped, for garnish
17 -
Salt and black pepper to taste
# Instructions:
01 -
Heat 1 tbsp coconut oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, diced, and cook for 5-7 minutes until softened and translucent. Stir in 4 cloves garlic, minced, and 1 tbsp fresh ginger, grated, cooking for another minute until fragrant.
02 -
Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp garam masala, and 1/4 tsp cayenne pepper to the pot. Stir constantly for about 1 minute, allowing the spices to toast and become aromatic. This builds the flavor foundation for your Sweet Potato & Chickpea Curry | One-Pot Vegan Meal.
03 -
Stir in 2 lbs sweet potatoes, peeled and diced into 1-inch cubes, and 2 (15-oz) cans chickpeas, rinsed and drained. Pour in 1 (14.5-oz) can diced tomatoes (undrained), 1 (13.5-oz) can full-fat coconut milk, and 1/2 cup vegetable broth. Mix everything thoroughly.
04 -
Bring the curry mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the sweet potatoes are fork-tender. Stir occasionally to prevent any sticking to the bottom of the pot.
05 -
Remove the pot from the heat. Stir in 1 tbsp fresh lime juice. Season your Sweet Potato & Chickpea Curry | One-Pot Vegan Meal generously with salt and black pepper to taste. Adjust seasonings as needed for your preferred flavor profile.
06 -
Ladle the warm Sweet Potato & Chickpea Curry | One-Pot Vegan Meal into serving bowls. Garnish each portion with 1/4 cup fresh cilantro, chopped. Serve immediately with your favorite grain, such as rice or quinoa, or with warm flatbread.
# Notes:
01 -
For an even richer flavor, let the curry rest for 10-15 minutes off the heat before serving, allowing the flavors to meld beautifully.
02 -
This Sweet Potato & Chickpea Curry stores wonderfully! Refrigerate leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months.
03 -
Feel free to customize with other vegetables like spinach (stir in at the very end), bell peppers, or zucchini. Adjust cooking time as needed for different veggies.
04 -
Serve this hearty curry over fluffy basmati rice, quinoa, or with warm naan bread for a complete and satisfying meal.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Can opener
06 -
Grater
# Nutrition Facts (Per Serving):
Calories: 647 kcal
Total Fat: 25 g
Total Carbohydrate: 93 g
Protein: 18 g