Go Back
+ servings

Sweet Potato and Chickpea Curry

Servings 4 -6 servings


  • 2 tbsp vegetable oil
  • 1 medium onion diced
  • 2 1/2 tbsp curry powder
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 3 C peeled and diced sweet potatoes
  • 1 14.5 oz can coconut milk
  • 1 C water
  • 1 14.5 oz can diced tomatoes
  • 1 14.5 oz can chickpeas, rinsed and drained


  • In a large skillet heat the oil over med-high heat and stir in the spices and onion. Cook about 3 minutes or until very fragrant and the onions have started to soften.
  • Add the remaining ingredients to the pan, stir to combine and bring to a boil, reduce heat and simmer for about 20 minutes or until the sweet potatoes are soft. Continue to simmer uncovered until the curry reaches the thickness that you'd like.
  • Serve over rice or with flat bread.