Delicious restaurant quality Indian chickpeas and sweet potato curry with common pantry ingredients and common spices. Easy, quick, vegan-friendly, and gluten-free.
This Indian chickpeas and sweet potato curry is proof that you create a delicious vegan-friendly and gluten-free dish out of common pantry ingredients and spices.
This curry is so filling and utterly delicious even my carnivore families devour it without asking where’s the meat. I call that a win!
Ingredients for the chickpeas and sweet potato curry
Curry spice mix
Before we start, make sure you have all these spices to make your very own curry spice mix. We will need curry powder, cumin powder, grated nutmeg, smoked paprika, cayenne powder, ground black pepper, salt, and sugar.
You can use any curry powder. If you have several varieties of curry powder, you can make this dish with a different variety each time and find out which one you love best.
For the curry itself, you will need chickpeas, sweet potatoes, onion, garlic, tomatoes, vegetable/chicken stock, and cilantro.
If you don’t have sweet potatoes at home, you can also use regular potatoes that are suitable for stewing. Choose waxy potatoes such as red potatoes, white potatoes, and new potatoes. Avoid using Russet potatoes since they are very starchy and will disintegrate easily.
Dried vs. canned chickpeas
The easiest and quickest way to prepare this curry is with canned chickpeas. Simply drain the chickpeas and they are ready to use.
You can use dried chickpeas to prepare this dish, but it will increase your prep time considerably. Use 1⁄2 lb (225 gram) of dried chickpeas to get about 500 grams of boiled chickpeas.
Soak dried chickpeas with plenty of cold water in a mixing bowl overnight. The next day, the chickpeas should have tripled in volume.
Drain chickpeas and place in a pot, and top with 2 inches of water. Boil over medium heat, and lower the heat to a simmer and continue cooking for 1 hour until the beans are soft and starting to split. Drain the cooked beans before using them in the recipe.
How to cook chickpeas curry
Heat oil in a wok over medium-high heat. Sauté onion and garlic for 3 minutes, or until onion wilts and starts to become translucent.
Add curry spice mix and cook for 1 minute.
Add sweet potato cubes and stir to coat. Add chickpeas, tomatoes, vegetable/chicken stock, and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
Adjust the amount of salt and/or sugar as needed.
Turn off the heat. Garnish with cilantro. Serve immediately with steamed white rice or naan bread.
Indian Chickpeas and Sweet Potato Curry
- 3 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, minced
- 225 gram (½ lb) sweet potatoes, cubed
- 2 can (each 15.5 oz/440 gram ) chickpeas, drained (Note 1)
- 1 can (14.5 oz/410 gram) diced tomato
- 2 cup vegetable stock/chicken stock
- 4 tablespoon cilantro, chopped
- Curry spice mix
- 2 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon nutmeg
- 2 teaspoon smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon ground black pepper
- 1 ½ teaspoon salt
- 1 ½ teaspoon sugar
- Heat oil in a wok over medium-high heat. Sauté onion and garlic for 3 minutes, or until onion wilts and starts to become translucent.
- Add curry spice mix and cook for 1 minute.
- Add sweet potato cubes and stir to coat. Add chickpeas, tomatoes, vegetable/chicken stock, and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- Adjust the amount of salt and/or sugar as needed.
- Turn off the heat. Garnish with cilantro. Serve immediately with steamed white rice or naan bread.
- (1) You can use ½ lb (225 gram) dried chickpeas. Soak dried chickpeas overnight in cold water. Drain chickpeas, place in a pot, top with 2 inches of water. Boil over medium heat, then lower the heat to medium-low and simmer for 1 hour until soft and the beans are starting to split. Drain and set aside. The boiled chickpeas are now ready to use.