Indian Chickpea and Sweet Potato Curry

Make this authentic Indian curry from scratch in under an hour! Chickpeas and sweet potatoes are simmered in a spicy coconut milk curry sauce for the most delicious Indian meal.

Whenever I am feeling tired of my usual weeknight meals and need a change, I make one of my go-to curry dishes like Indian chickpea and sweet potato curry. With anti-inflammatory turmeric and digestive ginger, I also consider this a healing dish.

Reset your digestion

Although I don’t like eating spicy food all the time, every once in a while it helps to stimulate my appetite, reset the digestion, and make me excited about cooking and eating again. And my idea of spicy food is more flavorful rather than hot, so if you are sensitive to hot and spicy food you will probably still like this recipe. Also, if you are not into nightshades (such as tomatoes and peppers), which can create inflammation for some, sub 1/4 cup butternut squash puree (just mash up some cooked squash) plus 1/2 teaspoon ume plum vinegar for the tomato and just leave the serrano pepper out. It is just as delicious, trust me!

Herbs and spices you will need

Indian chickpea and sweet potato curry is one of my favorite go-to curries because it has so many flavors that I love. Chickpeas have an earthy quality, sweet potatoes give natural sweetness, and the coconut curry sauce has complex flavors that I don’t usually have in my other meals. The combination of herbs and spices used in this dish include:

  • Fresh ginger and garlic
  • Turmeric
  • Cumin
  • Coriander
  • Mustard seed (optional)
  • Fenugreek seed (optional)
  • Curry leaves (or bay leaves)
Grinding up toasted fenugreek seed in mortar and pestle.
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Indian Chickpea and Sweet Potato Curry

  • Author: Rachel Zierzow
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 4 servings 1x



3 tablespoons extra-virgin olive oil or virgin coconut oil

1 medium onion, small dice or sliced

1 serrano pepper or red chile, seeded and minced

3 cloves garlic, peeled and grated

1-inch piece fresh ginger, peeled and grated

8 fresh curry leaves or 2 bay leaves

1 large sweet potato, peeled, medium dice

1/2 teaspoon turmeric powder

1 1/2 teaspoons coriander powder

1 teaspoon cumin powder

1/2 teaspoon fenugreek seed, toasted and ground

1/2 teaspoon black mustard seeds, toasted and ground

1/3 cup tomato purée, 1 tablespoon tomato paste + 1/4 cup water, or 1 fresh tomato (peeled, seeded, and chopped)

sea salt, to taste

1 1/2 cups (or 1 can) cooked chickpeas, drained

1 can full-fat coconut milk

freshly cooked basmati rice

1/4 cup cilantro leaves, chopped


Heat Dutch oven or soup pot over medium heat for about 2 minutes. Add oil and onion and sauté about 10 minutes. Turn down heat a bit if needed to prevent burning.

Add serrano pepper, garlic, ginger, and curry leaves. Sauté few minutes more, then add sweet potato, turmeric, coriander, cumin, fenugreek and mustard seed (if using), tomato, and 1 1/2 teaspoons sea salt. Stir to coat sweet potatoes with spices and sauté one minute. 

Add chickpeas and coconut milk. Slowly bring up to a boil and simmer until sweet potatoes are soft, about 8-10 minutes. 

Serve with freshly cooked basmati rice and garnish with fresh cilantro.


If you are avoiding nightshades (they can cause inflammation for some people), omit tomato and serrano pepper. Add 1/4 cup mashed butternut squash and 1/2 teaspoon ume plum vinegar, which is a great substitution for tomato. 

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