This south Indian inspired sweet potato chickpea coconut curry is creamy, mildly spicy & flavorful and has amazing textures. This curry is similar to chana masala, but with south Indian flavors and the creaminess of coconut milk, it is one of the best vegan curries I have ever made! You absolutely must give this recipe a go!
Flavors in this chickpea coconut curry
This creamy chickpea coconut curry is loaded with the most amazing south Indian flavors. It is beautifully & mildly spiced with Kashmiri chili, cumin, coriander and turmeric along with aromatics like ginger, garlic, onions and curry leaves. It is so creamy and luscious from the full-fat coconut milk and every bite is a perfect combination of mildly sweet & savory
What makes this curry so special is the freshy ground spice mix that I add at the end. This spice mix is made of dry roasted mustard seeds, fenugreek seeds, fennel seeds and adds the most amazing flavor and aroma to this curry. If you have them, I highly recommend not skipping this step.
Substitutions/replacements in this recipe
Here are a few ways that you can customize this curry recipe if you’d like:
- Make it spicier: If you would like to make the curry more spicy, either add in some minced Thai chilies along with the ginger garlic paste or add more chili powder.
- Make it lighter: You can substitute the full fat coconut milk with a low fat version, but note that the curry will be significantly less creamy and more watery.
- Use other vegetables: Feel free to substitute in other vegetable (like zucchini, pumpkin/squash, bell peppers, potatoes, eggplants etc.) or greens (like spinach, kale, chard etc.). You can use any combination of veggies or even just leave them out.
- Add a protein: Feel free to also add meat or seafood to add some protein to this dish if you would like, either in addition to or in place of the chickpeas.
Storage and reheating instructions
This chickpea coconut curry can be refrigerated for up to 5 days, which makes it perfect for meal prep. Portion it into glass storage containers and store it in the refrigerator to make it easy to reheat in the microwave.
What to serve alongside this sweet potato & chickpea curry?
This curry is so versatile and can be served with rice, flatbreads (like naan or roti) or can even be eaten by itself.
I absolutely love serving this curry with my easy lemon rice made in the microwave!
I also like including a tangy side salad since it pairs so well with this creamy curry. A simple salad of tomatoes, onions, cucumber & cilantro dressed with a fresh lime juice, salt & pepper will compliment this chickpea coconut curry really well.
Frequently asked questions
Do I have to use sweet potatoes in this recipe?
No! I love using sweet potatoes because of the subtle sweetness it imparts to the curry but any other vegetable (like zucchini, pumpkin/squash, bell peppers, potatoes, eggplants etc.) or greens (like spinach, kale, chard etc.) will work well here. You can use any combination of veggies or even just leave them out.
How long can I store this curry?
This chickpea coconut curry can be refrigerated for up to 5 days, which makes it perfect for meal prep. Portion it into glass storage containers and store it in the refrigerator to make it easy to reheat in the microwave.
My curry is too watery, how can I thicken it?
Once the sweet potatoes are cooked, if your curry is too watery, turn the heat to high and let it bubble for a few minutes to thicken it up. The curry will also continue to thicken as it cools down. If you'd like to thicken the curry further, you can add in 1-2 teaspoons of coconut/almond flour and cook it for a few minutes to thicken it further.
Can I use low fat coconut milk in this curry?
Yes, you definitely can. The curry will not be as thick and creamy but it will still taste delicious.
Can I use curry powder instead of all the spices?
Yes, you can definitely use curry powder instead of the ground spices in this recipe, I'd recommend using about 2 tablespoons of my homemade curry powder. I'd still recommend making the fresh mustard, fennel & fenugreek spice powder if you have those spices.
More delicious recipes to try!
South Indian sweet potato chickpea coconut curry
Equipment
Ingredients
- 1.5 cups dried chickpeas (can be replaced with 2 cans of cooked chickpeas)
- 8 cups water (divided)
- kosher salt
- 1 tablespoon coconut oil
- 10 curry leaves
- 2 medium red onion sliced thinly
- 3 tablespoons tomato paste
- 1 tablespoon ginger-garlic paste
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon coriander powder
- ¾ teaspoon cumin seed powder
- ½ teaspoon turmeric powder
- 1 can coconut milk (400 ml full-fat coconut milk)
- 3 medium sweet potatoes cut into ½" cubes
- 1 teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- ½ teaspoon fennel seeds
- 1 tablespoon chopped cilantro leaves for garnish
- ½ teaspoon nigella seeds for garnish
- 1 lime
Instructions
Cooking dried chickpeas
- Soak the dried chickpeas in 6 cups of water for a minimum of 4-6 hours.
- Instant pot instructions: Drain and rinse the chickpeas and transfer them to your instant pot along with 2 cups of water and some salt. Pressure cook the chickpeas on high for 12 minutes followed by a natural pressure release. Manual pressure cooker instructions: Drain and rinse the chickpeas and transfer them to your pressure cooker along with 2 cups of water and some salt. Close the lid and cook on medium high until pressure builds inside it and you hear the first whistle. Turn the heat to low and let it cook for 20 minutes before turning off the heat. Let the pressure release naturally before opening.Stove top instructions: Drain and rinse the chickpeas and transfer them to a heavy bottomed pot along with 2 cups of water and some salt. Set the pot on the stove and let it come up to a boil on high heat. When it starts boiling, reduce the heat to low, cover with a tight fitting lid and cook for 25-30 minutes or until the chickpeas are almost soft and tender.
- Drain the cooked chickpeas and set them aside. Reserve the chickpea cooking water separately.
Canned chickpeas
- If using canned chickpeas, drain the chickpeas and save the canned liquid. Set them aside.
Making the curry
- Place a large heavy bottomed pot over a medium heat and add the oil. When the oil gets hot, add in the curry leaves and onion along with a pinch of salt. Cook the onions for about 5 minutes, stirring often or until they turn light brown and caramelized.
- Now add in the ginger garlic paste and tomato paste and cook this mixture for 2 minutes on medium heat or until it doesn't smell raw anymore. Deglaze the pan with ¼ cup of the chickpea cooking liquid/water if needed.
- Add in the Kashmiri chili powder, coriander powder, cumin powder and turmeric powder & cook while stirring for another minute to let the spices bloom & release their aromatics.
- Now add in the chickpeas & stir well so they are coated in all the beautiful flavors. Let the chickpeas toast in these flavors for about 2 minutes.
- Pour in the can of coconut milk and mix everything until well combined. Let your curry bubble away gently for around 5 minutes.
- Now add in the reserved chickpea water (about 1.5 cups total, add in more water if needed while canned chickpeas) along with the cubed sweet potatoes and let the curry bubble gently until the sweet potatoes are fully cooked (about 10 minutes).
- Into a dry pan, add in the mustard seeds, fennel seeds and fenugreek seeds and toast them on medium heat for about a minute or until they just start to change color.
- Transfer the toasted spices into a mortar and pestle and grind them into a fine powder.
- When the sweet potatoes are cooked, add in the freshly ground spice mix and give it a mix before turning off the heat.
- Serve the curry with my lemon rice or naan, side salad, a sprinkle of nigella seeds and cilantro and lime wedges on the side.
Estimated Nutrition
I hope you like this recipe as much as I do. Please leave a comment below to let me know what you think and subscribe to my social media if you would like to see more easy and delicious recipes.
Clotty says
Both dishes look delicious and colourful