Coconut Curried Sweet Potato & Chickpea Stew

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Sweet Potato Stew Pan

The chickpea curry I posted early last year is truly one of my all-time favorite meals. It’s the perfect balance of spicy, savory, and satisfying. This, however, takes that idea to a whole new level. All the classic flavors from that curry show up here, but we’re adding sweet potatoes and coconut milk to bring out a sweet creaminess that is heart-warming beyond measure.

This dish is like the perfect fusion of Indian and West African cuisine. So if we split that distance geographically, it would put us somewhere around the Four Seasons in the Maldives, which, coincidentally, is where the One Ingredient Chef likes to spend his summers :) (Ha!) Seriously though, if you happen to be reading this from your private villa in the Maldives, I’ll happily come make you all the Coconut Curried Sweet Potato & Chickpea Stew you want. No charge.

Makes about 5 servings


  • 1 small yellow onion
  • 1 tablespoon vegetable oil
  • 3 cloves garlic
  • 1/2 teaspoon dried spices: cinnamon, turmeric, cumin, coriander, ground cloves
  • Salt, to taste
  • 1 teaspoon fresh grated ginger
  • 1 red chili
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) chickpeas
  • 1 large sweet potato
  • 1 can (15 oz) light coconut milk
  • 1/2 cup chopped parsley
  • Jasmine rice, for serving

Sweet Potato Stew

Step One

In a large, deep skillet, heat the vegetable oil and a small yellow onion (loosely diced). Allow this to soften for 3-4 minutes while mincing the garlic & chili and gathering the spices (which are essential for a good curry).

Step Two

Next, add the garlic, chili, and ginger to the onions with about 1/2 a teaspoon of each spice. As with all good curries, you develop so much more flavor by directly spicing the onions at the beginning as opposed to adding them to the completed dish later on. Stir and allow the spices to mingle with the onions for several minutes.

Step Three

Now, add almost all the other ingredients to the pan – throw in the (drained and rinsed) chickpeas, the can of tomatoes, the light coconut milk*, and about 1 large sweet potato that has been peeled and diced into ~1 inch chunks.

Tip: Your grocery store is likely selling light and full-fat coconut milk at the same price, but the light coconut milk is simply full-fat diluted with water. Save some money and buy one can of full-fat, dilute it with equal parts water, and voila – you have 2 cans of light coconut milk for the price of one.

Step Four

Turn the heat down to a simmer, cover, and go take a break. This curry will need at least 30 minutes (50 is ideal) to fully break down and absorb all these beautiful spices. Stir occasionally and give the dish at taste after 20 minutes; I often add a lot more spices at this point; especially cinnamon, turmeric, and salt. If you want the dish extra spicy, a dash of cayenne pepper wouldn’t be a bad idea.

Step Five

At the last minute before serving, add a handful or two of fresh chopped parsley to complete this dish. Serve atop fluffy jasmine rice for an unforgettably creamy and comforting meal. Again, this keeps amazingly well in the refrigerator for 2-3 days. Yay for leftovers!

Sweet Potato Stew

Sweet Potato Chickpea Stew

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 Coconut Curried Sweet Potato & Chickpea Stew

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  1. This looks incredible!! I am so going to have to make this soon! Also, that idea about getting one full fat can of coconut milk and diluting it? Genius!!

  2. I cannot wait to make this!!!!
    The only thing is I am intolerant to coconut milk, is there any alternative to use?
    Maybe almond milk?

  3. I’m not in the Maldives…I’m in Santa Monica…but will you still come make it for me? It looks incredible!

  4. Hens Zimmerman says:

    Made this today. Excellent! Thanks for sharing, Andrew. My wife loved it too.

  5. I made this dish tonight and it’s definitely a new favorite. I didn’t change anything — did it exactly as the recipe said. Thanks!

  6. I made this yesterday and as I live in Australia it’s heading into winter and my hubby is indian and vegetarian. This was awesome although I didn’t have Jasmine rice I did have basmati and just as nice. Thanks for a fab recipe.

  7. My two year old (as well as the rest of the family) absolutely loved it! Thank you for the great recipe (and all the rest of your awesome ones)!! It ALMOST makes up for your website introducing my husband to cookie butter… ;)

    • That’s so great, Heather! I’ve actually heard from a few people that their small children loved this – go figure! :)

      Haha, I don’t know what I was ever thinking talking about cookie butter on this website, it’s the very product I’m fighting against… I hope I can be forgiven :D

  8. Hoping you see this ASAP! I know this is called Coconut Curried Sweet Potato & Chickpea Stew but in the picture it looks like what i think of as yams, because they look orange to me?? Or is that just the colour of the sauce? It seems that everyone calls yams and sweet potatoes differently so I want to be sure i’m making this correctly! I think of yams as the more orange vegetable and sweet potatoe as the more yellow/white. If you can let me know what you used that would be great! Thanks!

    • Hi Robyn, this is kind of a complicated issue. Yams vs. Sweet Potatoes aren’t a straightforward distinction. They should be, but supermarkets often label sweet potatoes as yams when they’re really not (most real yams are grown in Africa). It doesn’t really matter what you use though, any orange-fleshed sweet potato/yam will work fine! :)

      • Thanks Andrew – you got back so fast! I have just cut up a sweet potato (in my opinion) which is the whiter of the two. I’ll try it this way and next with a “yam”! So weird, they are SO DIFFERENT yet no one seems to be able to form a consensus. It would be like if everyone thought limes and lemons were interchangeable! lol

  9. Michelle says:

    Thankyou for this recipe. We are always looking for new, healthy and tasteful recipes to cook down here in Australia. We aren’t vegetarians, but loved the flavour and texture. I did however, serve on the side, a small amount of stir fried chicken breast, broccoli and zuchhini….SUPERB. Certainly a recipe we will keep on our menu!

  10. Ivan de Wergifosse says:

    This is the dish that introduced me to your site, and I must say that it remains my favourite. I absolutely adore sweet potato, and the taste of coconut, and chickpeas, so this really has many of my favourite things. It gets cooked whenever I have a chance. Thank you for an absolutely amazing recipe.

  11. I made this for the first time tonight and it was amazing! It, along with various other recipes of yours have been a hit with my partner, who is an incredibly picky eater. As the one who hunts down all the new recipes and cooks many of the meals, I appreciate finding so many delectable recipes in one place. Keep up the good work!


  1. […] One day it is sunny and 66°F and the next it is sleet/raining/snowing. Today it is snowing and the Coconut Chickpea Curry I made the other night was a fitting lunch on this cold day. Full of sweet potatoes, chickpeas, […]

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