Sweet Potato and Chickpea Coconut Curry Recipe

Name: Sweet Potato and Chickpea Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Coconut Oil; 4 Sweet Potatoes, Peeled And Cubed 1/2-inch Size; 1 Yellow Onion, Diced; 4 Tablespoons Curry Paste (mild Or Hot, Completely Up To You!); 1 teaspoon Turmeric; 15 ounces, fluid Chickpeas, Drained.; 15 ounces, fluid Canned Tomatoes (with Liquid); 1- 3/4 cup Coconut Milk; 1/4 cups Cold Milk; 2 Tablespoons Cornstarch; 1/2 cups Toasted Cashews, Divided; 3 Tablespoons Chopped Fresh Parsley Or Cilantro

Servings: persons

2 Tablespoons Coconut Oil
4 Sweet Potatoes, Peeled And Cubed 1/2-inch Size
1 Yellow Onion, Diced
4 Tablespoons Curry Paste (mild Or Hot, Completely Up To You!)
1 teaspoon Turmeric
15 ounces, fluid Chickpeas, Drained.
15 ounces, fluid Canned Tomatoes (with Liquid)
1- 3/4 cup Coconut Milk
1/4 cups Cold Milk
2 Tablespoons Cornstarch
1/2 cups Toasted Cashews, Divided
3 Tablespoons Chopped Fresh Parsley Or Cilantro

1
In a large cooking pot, heat the coconut oil over moderate heat.
2
Add the sweet potatoes and onions, and cook, stirring every so often, for 5 minutes or until softened.
3
Add the curry paste and turmeric.
4
Stir to coat the veggies and cook for another minute.
5
Add the chickpeas, tomatoes with liquid, and coconut milk.
6
Bring to a boil.
7
Reduce heat and allow to simmer for about 10 minutes or until sauce has thickened slightly.
8
At this point, if youd like a thicker curry, do the following: mix 1/4 cup of cold milk and 2 tablespoons of corn starch until powder dissolves.
9
Gradually stir the mixture into the curry.
10
Mix well as the curry thickens.
11
Cover and simmer for another 10 minutes, or until the potatoes tender.
12
Add half of the cashews and stir to mix them in.
13
Upon serving, garnish with parsley or cilantro and the remaining cashews.
14
Serve with warm naan bread, pitas, or rice.
15
Note: This recipe will serve approximately 8 people as a side or 4 people as a main dish.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Coconut Oil, 4 Sweet Potatoes, Peeled And Cubed 1/2-inch Size, 1 Yellow Onion, Diced, 4 Tablespoons Curry Paste (mild Or Hot, Completely Up To You!), and more.

Yes, Sweet Potato and Chickpea Coconut Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato and Chickpea Coconut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions