Go Back
Sweet Potato Curry with Chickpeas

Sweet Potato Curry with Chickpeas

This is a winter warming rather than a spicy hot curry. Taste the spices and enjoy their aromatic fullness.
Prep Time 15 mins
Cook Time 45 mins
Passive Time 5 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 300 kcal


  • 2 whole onions red
  • 1 clove garlic peeled
  • 1 whole pepper hot with its seeds
  • 2 whole ginger peeled and cut into chunks
  • 3 tbsp olive oil extra virgin
  • 1/2 tsp red pepper flakes hot
  • 1 tsp cilantro ground
  • 1 tsp cumin ground
  • 1 tsp turmeric ground
  • 2 lbs sweet potato peeled and cut into inch cubes
  • 1/2 cup corn kernals
  • 5 sticks celery
  • 2 tbsp garlic minced
  • 1 tbsp curry powder
  • 1 tsp salt or to taste
  • 1 can tomatoes crushed
  • 1 can coconut milk light


  • Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
  • garlic, ginger, corn, etc and curry powder. Cook for 2 minutes.
  • Add in the rest of your ingredients.
  • Bring to a heat, then reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender and can be penetrated easily with a forkr.
Keyword Chickpea, Sweet Potato