Sweet Potato & Chickpea Curry Recipe – Authentic Indian Comfort Food

Last Updated on 3 months by Neha Deshmukh

Sweet Potato & Chickpea Curry Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that’s also relatively easy to whip up. This Sweet Potato & Chickpea Curry is exactly that. I first made this on a chilly autumn evening, and it instantly became a family favorite. It’s packed with warming spices, hearty veggies, and a creamy coconut milk base – pure deliciousness!

Why You’ll Love This Recipe

This curry is a winner for so many reasons. It’s incredibly flavorful, naturally vegan and gluten-free (with a quick check of your garam masala!), and comes together in under 30 minutes. Plus, it’s a fantastic way to get your veggies in! It’s the kind of dish that feels like a warm hug on a plate.

Ingredients

Here’s what you’ll need to create this magic:

• 1.5 tablespoons avocado oil
• 4-5 large garlic cloves, chopped
• 1.5 inch ginger, chopped
• 0.5 jalapeño, chopped (adjust to your spice preference!)
• 1 medium red onion, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon turmeric
• 0.75-1 teaspoon salt (to taste)
• 2 cups cauliflower florets
• 1.25 cups sweet potatoes, diced
• 1 can (15.5 oz) chickpeas, drained
• 1-1.5 cups water
• 1 can (13.5 oz) coconut milk
• 1 red pepper, sliced
• Chopped cilantro, for garnish
• 0.5 lime juice
• 0.25 teaspoon garam masala

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Avocado Oil: Benefits & Substitutions

Avocado oil has a high smoke point, making it perfect for sautéing. But if you don’t have it, you can easily substitute with vegetable oil, canola oil, or even ghee for a richer flavor.

Ginger & Garlic: The Aromatic Base of Indian Cooking

Fresh ginger and garlic are essential in Indian cuisine. Don’t skimp on these! I like to chop mine quite finely to really infuse the oil with their aroma. A little tip – freezing ginger makes it easier to grate when you need it!

Jalapeño: Adjusting the Spice Level

I love a little kick, but feel free to adjust the amount of jalapeño to your liking. Remove the seeds and membranes for a milder heat. You could also use a pinch of cayenne pepper if you prefer.

Spices: Coriander, Cumin, Smoked Paprika, Turmeric & Garam Masala – A Flavor Profile

These spices are the heart and soul of this curry. Coriander and cumin provide that classic Indian warmth, smoked paprika adds a lovely depth, and turmeric brings a beautiful color and earthy flavor. Garam masala is a finishing spice that ties everything together. Don’t be afraid to experiment with the amounts to find your perfect balance!

Coconut Milk: Full-Fat vs. Light & Regional Variations

Full-fat coconut milk will give you the richest, creamiest curry. Light coconut milk works too, but the texture won’t be quite as luxurious. Different regions of India use different types of coconut milk, so feel free to explore!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the chopped ginger, garlic, and jalapeño, along with the chopped red onion. Sauté for about 3 minutes, until the onions soften and become translucent. Your kitchen should already be smelling amazing!
2. Stir in the canned diced tomatoes. Cover the pot and let them cook for 4-5 minutes, allowing them to soften and break down a bit.
3. Now for the spices! Uncover the pot and add the coriander powder, cumin powder, smoked paprika, turmeric, and salt. Cook for about 1 minute, stirring constantly, to release their fragrant aromas. This is a crucial step – toasting the spices really wakes up their flavor.
4. Add the cauliflower florets, diced sweet potatoes, and drained chickpeas to the pot. Give everything a good mix, ensuring the vegetables are nicely coated with the spice blend.
5. Pour in the water and coconut milk. Stir well to combine, then cover the pot and simmer for 10 minutes, stirring occasionally. This allows the vegetables to start softening and the flavors to meld.
6. Add the sliced red bell pepper, cover again, and cook for another 5 minutes, or until the vegetables are tender but still have a little bite.
7. Remove the pot from the heat. Stir in the fresh cilantro, lime juice, and sprinkle with garam masala. Let the curry sit for a few minutes to thicken slightly before serving.

Expert Tips

• Don’t overcrowd the pot! If you’re making a large batch, work in batches to ensure the vegetables sauté properly.
• Taste as you go! Adjust the salt and spices to your liking.
• For a smoother curry, you can use an immersion blender to partially blend it.

Variations

Vegan Adaptation: This recipe is already vegan! Just double-check that your garam masala doesn’t contain any animal products.

Gluten-Free Adaptation: This recipe is naturally gluten-free, but always check the label of your garam masala to ensure it’s certified gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Omit the jalapeño entirely.
• Medium: Use half a jalapeño, seeded and membranes removed.
• Hot: Leave the jalapeño seeds and membranes intact, or add a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the onion and garlic for a satvik (pure) version. For Diwali, feel free to add a touch of sweetness with a teaspoon of sugar or a few raisins.

Serving Suggestions

This curry is fantastic served with fluffy basmati rice. A side of warm naan bread is also a must for soaking up all that delicious sauce! A dollop of plain yogurt or a sprinkle of chopped nuts adds a lovely finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This curry actually tastes even better the next day as the flavors have had time to develop!

FAQs

What type of rice pairs best with this curry?

Basmati rice is the classic choice, but jasmine rice or brown rice also work well.

Can I use frozen cauliflower and sweet potatoes in this recipe?

Yes, absolutely! Just make sure to thaw them slightly before adding them to the pot.

How can I make this curry ahead of time?

You can make the curry up to 2 days in advance. Store it in the refrigerator and reheat gently on the stovetop.

What is the best way to store leftover curry?

Store in an airtight container in the refrigerator. It also freezes well for up to 2 months.

Can I adjust the thickness of the curry?

Yes! If it’s too thick, add a little more water or coconut milk. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.

Enjoy! I hope this Sweet Potato & Chickpea Curry brings as much joy to your table as it does to mine. Let me know in the comments if you try it and what you think!