Chickpea & Sweet Potato Curry

Serves: 4


  • 2 14oz cans chickpeas
  • 1 14 oz can coconut milk
  • 1/2 can crushed tomato
  • 1 small sweet potato peeled and cut into small cubes
  • 1/2 large red onion diced
  • 6 garlic cloves minced
  • 1 inch ginger minced
  • 1 tsp cayenne
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp tapioca starch
  • 1 tbsp olive oil
  • Cilantro to garnish


  • In a large skillet or pot, on medium-high heat, add 1 tbsp olive oil and saute the garlic, onion and ginger until translucent
  • Stir in cubed sweet potato, add more olive oil if pan is getting dry. Let sit for 2-3 minutes with lid on
  • Add Coconut milk, canned tomato, cayenne, turmeric, cumin, salt and pepper. Let sit for 2-3 minutes with lid on
  • Add chickpeas and tapioca starch. Let sit for 10 minutes with lid on. Occasionally check in and stir the pot.
  • Sample the curry, and adjust spices as needed.
  • Once the curry is tasting to your liking and you can put a fork through the sweet potato, its ready to serve!
  • Serve with rice and garnish with cilantro. Enjoy :)

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