Simmered chickpea and sweet potato curry

Simmered chickpea and sweet potato curry

This chickpea and sweet potato curry is about to become your meal prep go-to! It’s delicious straight from the pan, or warmed up in the microwave at work. The best part? It’s full of pantry staples so you can always pull a delicious curry together.

Yield: 3 servings

Simmered chickpea and sweet potato curry


  • 1 tablespoon coconut oil
  • 1 medium onion, peeled and diced
  • 1 medium sweet potato, peeled and cubed
  • 1 garlic clove, thinly sliced
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • Pinch of crushed red pepper (optional)
  • 15.5 oz. can chickpeas, drained and rinsed
  • 13.5 oz. can coconut cream


How to cook Simmered chickpea and sweet potato curry

  1. In a medium-sized pot, warm the coconut oil on medium heat. Stir in the onion and sweet potatoes. Saute the vegetables until the onions are golden and the sweet potatoes begin to soften.
  2. Add the garlic, stirring for another 2 minutes.
  3. Stir in the curry powder, turmeric, salt, black pepper, and crushed red pepper, if using. Gently stir in the drained chickpeas taking care not to break them up. Cook for another 3 minutes to get the spices toasted.
  4. Add in the coconut cream. Fill up the can with water and add it into the pot.
  5. Simmer the curry on medium heat for another 40 minutes until it thickens a bit and the sweet potatoes are tender.
  6. Serve over rice with plenty of chopped cilantro, if you like.
Created using The Recipes Generator