Sweet Potato & Chickpea Curry

It was “cold” yesterday in Orlando.

Now, cold in central Florida is not your average winter temperature drop.


Cold simply means that you can wear long sleeves and not sweat profusely. It’s kind of a beautiful thing, really.

Cold also means that you have an excuse to cook delicious wintertime dishes, like sweet potato & chickpea curry.

Creamy, spicy, and sweet curry is one of the easiest things to make and so satisfying.

One of the best things about making homemade curry is that you can make it however hot you want it.

I like my curry spicy enough that it warms you up and makes your nose runny.

(Gross, I know, but completely worth it.)

I play around with the spices I add to my curry. I’m not even sure this is the “proper” combination of spices one would add to it, but let me tell you this, it makes for some amazing curry.

Sweet Potato & Chickpea Curry

2 medium sweet potatoes

1 large yellow onion

4 cloves of garlic

1 tbsp olive oil

1 tbsp curry powder

1 tbsp cumin

1 tbsp garam masala

1 tsp to 1 tbsp cayenne pepper (this varies depending on how hot you want the dish to be)

1 can unsweetened coconut milk

1 can of chickpeas, rinsed & drained

Salt, to taste

Wash & peel sweet potatoes. Cut them into bite size pieces. Set aside.

Dice the onion and garlic. Add to a large saucepan with olive oil. Cook over medium heat for about 5-7 minutes, or until onions begin to soften.

Add sweet potatoes. Season with salt and add the spices. Cook until the sweet potatoes are tender, approximately 10 minutes.

Add coconut milk & drained chickpeas. Stir to combine and simmer for 10 minutes. This is your opportunity to taste the curry and add more spices, if needed.

Voilà! Serve with Basmati rice or flat bread… or both!

Bon Appétit!