Sweet Potato Chickpea Curry

This sweet potato chickpea curry recipe caught my attention for a of couple of reasons; it is a vegetarian dish and it consists of some of my favorite ingredients, sweet potatoes, chickpeas, green peas and spinach. Furthermore, the sauce consists of peanut butter, the same ingredient use in kare-kare, a popular Filipino stew. So I made this dish for dinner the other night and I was not disappointed.  The vegetables taste really good with the thick and creamy sauce. It was a guilty free and enjoyable dinner. 😀

Cooking Tips for Perfect Curry

To make this sweet potato chickpea curry even better, consider a few cooking tips. Start by sautéing your onions and garlic until they are golden brown. This step adds depth to the flavor. When adding spices like cumin and coriander, toast them in the pan for a minute before adding other ingredients. This helps release their essential oils and enhances their flavor. For the sweet potatoes, cut them into uniform sizes to ensure even cooking. If you prefer a bit of heat, add some chopped chili peppers or a pinch of cayenne pepper during the cooking process. Lastly, let the curry simmer for a while to allow the flavors to meld together. The longer it simmers, the more delicious it will become. Just keep an eye on the liquid level and add a splash of water or vegetable broth if it looks too thick.

Serving Suggestions

This sweet potato chickpea curry is versatile when it comes to serving. A simple option is to serve it over a bed of fluffy rice or quinoa. The grains soak up the creamy sauce beautifully. If you want to add a little crunch, consider serving it with some toasted naan or pita bread on the side. A fresh salad with cucumber, tomatoes, and a squeeze of lemon can offer a refreshing contrast to the rich curry. For a bit of flair, garnish the dish with fresh cilantro or a dollop of yogurt. This not only adds color but also a nice creaminess that complements the dish. If you’re feeling adventurous, sprinkle some roasted nuts or seeds on top for an added texture. This dish is hearty enough to stand alone, but these sides can elevate the meal and make it even more satisfying.

Storage Instructions and Meal Prep

Storing leftovers of this sweet potato chickpea curry is straightforward. Once the curry has cooled down, transfer it to an airtight container and place it in the refrigerator. It should keep well for about three to four days. When reheating, adding a splash of water or vegetable broth can help restore the consistency. If you want to make this dish ahead of time, it freezes beautifully. Portion the curry into freezer-safe containers and it can last for up to three months in the freezer. Just thaw it in the refrigerator overnight before reheating. Meal prepping this curry is a great idea too. You can make a big batch at the beginning of the week and portion it out for easy lunches or dinners. This way, you have a healthy, delicious meal ready to go, making it easier to stick to your meal plan.

Frequently Asked Questions

What can I substitute for peanut butter?

If you’re looking for a nut-free option, try using sunflower seed butter or tahini. Both will give you a creamy texture and add some unique flavors to the curry.

How should I store leftovers?

Store any leftover sweet potato chickpea curry in an airtight container in the fridge for up to four days. It also freezes pretty well, so you can freeze portions for a quick meal later on.

Can I make this curry ahead of time?

Making this curry ahead of time is a great idea. The flavors will deepen and improve after sitting in the fridge overnight, making it even more delicious when you reheat it.

What can I serve with this curry?

A bed of fluffy rice is a classic choice, but you can also serve it with quinoa, naan, or even over a salad for a lighter option. Adding some fresh cilantro on top adds a nice touch too!

What common mistakes should I avoid?

One common mistake is not sautéing the onions and garlic long enough, which can leave the curry tasting a bit flat. Also, make sure to cut your sweet potatoes into similar sizes to ensure they cook evenly.

Sweet Potato Chickpea Curry

Liza Agbanlog

Creamy sweet potato chickpea curry is a comforting blend of flavors, featuring rich peanut butter and zesty orange juice for a delightful twist. It's easy to make and oh-so-satisfying!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Servings 6 -8 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 3 tablespoons vegetable oil
• 1 onion diced
• 2 cloves garlic chopped
• 1 teaspoon grated ginger
• 1 teaspoon Thai yellow curry paste
• 1 lb sweet potatoes 2 pieces, peeled and cubed
• 1 can 19 oz chickpeas, drained
• 1 can 14 oz coconut milk
• 1 cup orange juice
• ¼ cup peanut butter
• 1 teaspoon sea salt
• 1 cup frozen green peas
• ¼ lb baby spinach
• A bunch of chopped cilantro

Instructions

 

• Add 3 tablespoons of vegetable oil to a stockpot over medium-high heat. Add the onion and garlic and sauté for 3 minutes or until lightly browned.
• Add the grated ginger and curry paste; cook until the spices are heated through and fragrant, about 2 minutes.
• Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and sea salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 15 minutes. Stir in the peas, spinach and cilantro.
• Serve over rice.
• Enjoy!

Notes

Recipe source: The Best of Chef at Home

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 6gSodium: 400mgFiber: 10gSugar: 8g

Keyword chickpeas, comfort food, curry, sweet potato, vegetarian

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