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Rachel White

Sweet Potato and Chickpea Curry with Garlic Yogurt

A cozy, flavorful curry featuring tender sweet potatoes and hearty chickpeas in a spiced sauce, finished with creamy garlic yogurt for contrast.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Main
Cuisine: Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Curry Base
  • 2 cups sweet potato diced small
  • 1 can chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 cup tomato puree
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp chili powder
  • 1 cup vegetable broth
Garlic Yogurt
  • 1/2 cup plain yogurt
  • 1 clove garlic finely grated
  • 1 tbsp lemon juice
  • Salt to taste

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Large Pot
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Heat oil in a large pot and sauté onion until soft and lightly golden.
  2. Add garlic and spices, stirring until fragrant and slightly toasted.
  3. Add sweet potatoes, chickpeas, tomato puree, and broth, then stir well to combine.
  4. Simmer until sweet potatoes turn tender but hold their shape, about 15 minutes.
  5. Mix yogurt, garlic, lemon juice, and salt until smooth and creamy.
  6. Serve curry hot with a generous drizzle of garlic yogurt on top.

Notes

Cook longer for softer texture or reduce time for firmer bites. Freeze curry without yogurt for best results. Stir gently to keep pieces intact. Add spinach or chili for variation. Store refrigerated up to four days and reheat slowly.