- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 15 ml
- 3 cloves
- 15 g
- 2 tsp
- 1 tsp
- ½ tsp
- 1 tbsp
- 600 g
- 400 g
- 400 ml
- 200 ml
- 1 tsp
- 10 g
Process
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Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent, stirring occasionally.
Add the minced garlic and grated ginger and cook for 1 minute until fragrant. Stir in the curry powder, ground coriander, turmeric and tomato paste and cook for 30 seconds to bloom the spices.
Add the sweet potato cubes and stir to coat in the spice mixture. Pour in the coconut milk and vegetable broth, then add the salt. Bring to a gentle simmer.
Reduce the heat to low, cover and simmer for 15–18 minutes, until the sweet potato is fork-tender but still holds its shape. Stir once halfway through.
Stir in the drained chickpeas and simmer uncovered for 5 minutes, until warmed through and the sauce has thickened slightly and looks glossy.
Turn off the heat and stir in the lime juice. Taste and add more salt if needed. Serve hot, garnished with chopped cilantro if using.
Kitchen notes
Kitchen notes
- Cut the sweet potato into even 2 cm cubes so they cook at the same rate; smaller pieces will turn to mush before the chickpeas are warm.
- Simmer gently, not at a rolling boil, or the coconut milk may split and the sauce will look grainy instead of glossy.
- The curry is done when a cube of sweet potato slides off a fork with slight resistance and the sauce coats the back of a spoon. If it is too thin, simmer uncovered for a few more minutes.
- Add the chickpeas near the end so they stay intact rather than breaking down into the sauce.
- For extra depth, toast the curry powder and ground coriander in the oil for 30 seconds before adding liquid; this removes the raw spice taste.
Substitutions
- sweet potato→butternut squash or pumpkin, cut into 2 cm cubes
- coconut milk→light coconut milk for a thinner sauce, or cashew cream for a nutty version
- vegetable broth→water plus an extra pinch of salt
- chickpeas→canned white beans or cooked red lentils
- lime→lemon juice, about 1 tbsp
Storage & reheating
Cool the curry completely, then store in an airtight container in the fridge for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over low heat or in the microwave in 1-minute bursts, stirring between, until steaming hot. Add a squeeze of fresh lime after reheating to brighten the flavour.
FAQ
The questions we get asked most
Why did my sweet potato turn mushy?
The most common cause is cutting the cubes too small or simmering too long. Use 2 cm cubes and check at 15 minutes; they should be fork-tender but still hold their shape. If they are already soft, stop cooking and stir in the chickpeas off the heat.
Can I use light coconut milk instead of full-fat?
Yes, but the sauce will be thinner and less creamy. If using light coconut milk, reduce the vegetable broth to 100 ml and simmer uncovered for an extra 3-4 minutes to thicken. Full-fat coconut milk gives the glossy, rich texture this curry is known for.
How do I know when the curry is done?
The sweet potato should be tender enough that a fork slides in with slight resistance, and the sauce should coat the back of a spoon. The chickpeas should be heated through but still intact. If the sauce looks watery, simmer uncovered for a few more minutes.
Can I make this curry ahead of time?
Yes. It tastes even better the next day as the flavours meld. Make it up to 2 days ahead, cool completely and refrigerate. Reheat gently on low heat, adding a splash of water or coconut milk if it has thickened too much.
Can I freeze this curry?
Yes, it freezes well for up to 3 months. Cool completely, portion into freezer-safe containers and freeze. Thaw overnight in the fridge, then reheat on the stovetop over low heat or in the microwave. The sweet potato may soften slightly after freezing, but the flavour stays good.
What can I serve with this curry?
Steamed jasmine rice, basmati rice, naan, roti or quinoa all work well. For a lighter meal, serve it over cauliflower rice or with a side of steamed greens. A squeeze of lime and fresh cilantro on top brightens the dish.
Can I add other vegetables?
Yes. Spinach, kale or peas can be stirred in during the last 2-3 minutes of cooking. If adding firmer vegetables like carrots or bell peppers, add them with the sweet potato and adjust the simmering time so everything is tender at the same time.
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