Quick and Easy Coconut Chickpea Curry Recipe (Chana Aloo)

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This incredibly easy chickpea curry recipe, also known as chana aloo, is made by quickly simmering tender sweet potatoes and plump chickpeas in a luxurious full-fat chickpea curry coconut milk broth, enriched with toasted spices, ginger, and garlic.

This coconut chickpea curry is naturally vegan, gluten-free, high in fiber, and packed with plant-based protein, making it an easy weeknight dinner that also reheats beautifully for meal prep.

I used to think curries were only for the weekends, something you made when you had hours to chop, simmer, and linger in the kitchen.

But chickpea stews like this one proved me wrong, showing that you can make something warm, flavorful, and comforting without spending the whole afternoon cooking.

This sweet potato chickpea curry is easy to make, serves six, and can be customized by adding spinach or kale, or swapping sweet potatoes for butternut squash, all while staying wholesome and vegan.

This easy chickpea recipe blends two culinary traditions, drawing on the deep, earthy spice profile of Indian cooking with staples like cumin, turmeric, and garam masala.

This depth is then combined with the unctuous, fluid texture provided by the coconut milk broth, a signature element of Thai-style curries.

✅ Read the entire article to ensure you’re fully prepared with all the necessary equipment and ingredients. The full recipe and cooking instructions are below.

Key Ingredients You’ll Need for This Easy Chickpea Curry Recipe

The quality and nature of the raw ingredients are paramount to achieving the best coconut chickpea curry. Here is a closer look at the key components that define this easy chickpea curry recipe:

1. Chickpeas (Garbanzo Beans)

• Canned chickpeas are recommended here for their speed and convenience, transforming this into a genuinely quick meal.
• They must be thoroughly drained and rinsed to remove excess sodium and any “canned” flavor.
• Their texture, once simmered in the sauce, should be firm yet tender, absorbing the profound flavor of the surrounding liquid.

2. Sweet Potatoes

• Sweet potatoes bring natural sweetness, a hearty texture, and plenty of nutrients, especially Vitamin A, making them essential for the stew-like texture.
• We specifically recommend cutting them into uniform ½-inch cubes, so they cook through quickly and evenly alongside the chickpeas.

3. Full-Fat Coconut Milk

• Full-fat canned coconut milk provides the necessary fat content to carry the spices and create that luxurious, velvety mouthfeel.
• Using light coconut milk will result in a much thinner, less satisfying final product.

4. Aromatics

• Onions, fresh garlic, and ginger create the initial flavor base, adding warmth, nuttiness, and depth to the dish.
• Fresh ginger provides a bright, pungent flavor that dried ginger simply cannot match.

5. Curry Powder and Garam Masala

• The bulk of the earthy flavor comes from a quality curry powder (Madras is suggested for its bolder profile).
• The final layer of fragrance, however, is added by Garam Masala at the very end, ensuring its volatile, sweet, and complex aromatic oils remain bright and fresh.

6. Fresh Lime Juice

• The sharp acidity of the lime juice cuts through the richness of the coconut milk and the sweetness of the sweet potato, ensuring the curry tastes vibrant, complex, and never heavy.
• The fresh citrus note brings balance to the dish by highlighting the sweetness of the sweet potatoes and the earthiness of the chickpeas.

7. Vegetable Broth

• Vegetable broth serves as the flavorful foundation of the chickpea stew, infusing the dish with subtle herbal notes and a savory backdrop that ties all the ingredients together.
• Choose low-sodium vegetable broth to control the saltiness and allow the natural flavors of the vegetables and spices to shine through.

8. Diced Tomatoes

• Diced tomatoes, preferably fire-roasted for subtle smoky depth, add a bright, tangy acidity to the chickpea curry, balancing the sweetness of the potatoes and the richness of the coconut milk.
• The tomatoes also contribute a natural depth of color and a slight earthiness that elevates the overall taste of the dish.

Kitchen Tools Needed for This Sweet Potato Chickpea Curry

You don’t need fancy kitchen gadgets, just a few kitchen staples. Check our shop for expert-recommended and top-rated kitchen tools:

• Heavy-Bottomed Pot or Dutch Oven: A heavy-bottomed pot or Dutch oven is essential for distributing heat evenly and preventing the delicate spices from scorching and turning bitter.
• Cutting Board and Sharp Knife: These are essential for evenly chopping onions, garlic, ginger, and sweet potatoes, ensuring uniform cooking and full flavor release.
• Measuring Cups and Spoons: Use measuring cups and spoons to ensure spices and liquids are portioned accurately, so the curry develops the right taste and seasoning every time.

• Microplane or Fine Grater: Used to grate fresh ginger and garlic, maximizing flavor release into the hot oil while keeping the texture smooth and tender.
• Wooden Spoon or Spatula: A wooden spoon or spatula is ideal for gently stirring the curry, helping to combine ingredients without scratching your cookware.
• Potato Masher: Used to naturally thicken the sauce by mashing some of the softened sweet potatoes and chickpeas and stirring them back in for a creamy, hearty consistency.

Why You’ll Love This Coconut Chickpea Curry

This vegan chickpea curry is not only delicious and comforting but also a powerhouse of nutrients, providing a well-rounded, plant-based meal.

• So Much Flavor in So Little Time: The combination of the spice blooming technique and the rich coconut milk creates a warm, complex, and intensely savory flavor profile that tastes like it simmered all day, not just 25 minutes.
• Incredibly Easy to Customize: This chickpea recipe is easy to customize, allowing you to adjust the spice with cayenne, add extra greens like spinach or kale, or swap sweet potatoes for butternut squash without affecting the sauce.
• Excellent Source of Plant-Based Protein and Fiber: Chickpeas provide a great source of plant-based protein and fiber, with 10 grams of each per serving, making the stew filling, supporting digestion, and helping maintain stable blood sugar.
• Rich in Beta-Carotene and Vitamin A: Sweet potatoes offer a high concentration of beta-carotene, which the body converts into Vitamin A, vital for vision, immune function, and skin health.

• High in Antioxidants: Sweet potatoes, along with spices like turmeric, are rich in powerful antioxidants, including Vitamin C and anti-inflammatory compounds, which help protect cells from oxidative stress and inflammation.
• Rich in Minerals: The chickpea dish provides significant amounts of key minerals, including Iron, which is important for energy metabolism, and Potassium, which is crucial for heart and muscle function.
• Naturally Low in Cholesterol and Dairy-Free: As a purely plant-based dish utilizing coconut milk, the curry contains zero cholesterol and is naturally suitable for those who are dairy-free or following a vegan diet.

What to Serve with Vegan Chickpea Stew

The key to pairing this vegan chickpea curry is choosing sides that soak up the rich, savory sauce and add a textural or acidic contrast.

1. Grains (For Soaking)

• The most traditional accompaniment is perfectly cooked basmati rice, but for a lighter meal, cauliflower rice is a superb, low-carb swap.
• Other excellent options include aromatic coconut rice (which enhances the curry’s sweetness) or fiber-rich quinoa.

2. Bread (For Scooping)

• A soft, warm bread is essential for scooping up every last drop of the luscious sauce.
• Options include fresh, fluffy Naan bread (ensure it’s vegan naan if maintaining a fully plant-based meal) or a hunk of rustic, crusty French bread.

3. Fresh Salad

• A crisp green salad, such as a Mediterranean Greek salad with a light vinaigrette, complements the rich stew perfectly.
• You could also serve with a cucumber avocado salad with mixed greens and cherry tomatoes for added crunch.

Chef Tips for Making the Best Chickpea Curry

These professional techniques move the dish from simply prepared to truly exceptional, maximizing flavor and optimizing the texture of this coconut chickpea curry.   

1. Always Bloom the Spices

Never dump spices directly into boiling liquid. The most critical step is to toast the spices in hot oil or fat alongside the aromatics for about 60 seconds.

This “blooming” releases the essential, fat-soluble compounds in the spices, instantly building the deep, rich flavor base of the curry.

2. Cut Uniform Sweet potato Cubes

The requirement to cut the sweet potato into precise ½-inch cubes is a functional necessity, not just an aesthetic one.

Uniform pieces guarantee that every cube cooks at the same rate, preventing the disaster of simultaneously undercooked and mushy pieces, and ensuring the short cook time is accurate.

3. Use Full-Fat Coconut Milk, Unshaken

For the richest, most velvety sauce, always opt for full-fat coconut milk and avoid shaking the can before opening.

The thick layer of coconut cream on top should be scooped out and added first, as it helps build an immediate, luxurious emulsified richness.

4. Add Lemon Juice at the End

The addition of fresh lime juice must happen after the curry is removed from the heat.

This ensures the high-frequency acid note remains bright and vibrant, cutting through the richness and sweetness of the coconut and sweet potato, making the flavors “pop”.

5. Thicken Stew by Mashing

If the stew is too thin, skip the flour or cornstarch and use a potato masher or the back of a spoon to mash about a third of the cooked sweet potatoes and chickpeas against the side of the pot, then stir them back in.

This starchy paste is a simple, natural, and highly effective way to thicken the curry while adding flavor.

Final Remarks

This sweet potato chickpea curry is a comforting, flavorful, and wholesome meal that’s perfect for busy weeknights or meal prep.

With tender sweet potatoes, plump chickpeas, vibrant vegetables, and a creamy coconut milk broth infused with warm spices, it strikes the perfect balance between hearty and healthy.

Feel free to customize it to your taste by adding extra greens like spinach or kale, swap sweet potatoes for butternut squash, or experimenting with different beans for a protein boost.

Serve it alongside basmati rice, a crisp green salad like cucumber and avocado with cherry tomatoes, or warm naan or rice for a complete, satisfying meal.

If you try this chickpea curry recipe, we’d love to hear how it turned out. Share your version or leave your thoughts in the comments.

You’ll find the full list of ingredients and step-by-step cooking instructions just below.

Quick and Easy Coconut Chickpea Curry Recipe (Chana Aloo)

This easy coconut chickpea curry recipe features plump chickpeas, tender sweet potatoes, and red bell peppers, simmered in a creamy coconut milk broth with warm spices.

Healthy

Author: Chef Tina Cooking Method: Sauteing, Simmering Cuisine: African, Indian, Thai, Turkish Courses: Dinner, Lunch Recipe Keys: Dairy Free Gluten Free Halal High Fiber High Iron Low Cholesterol Quick Meals Vegan Vegetarian

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Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Servings: 6 Calories: 385

Ingredients

Scale

1/2x 1x 2x 3x

For the Aromatics & Base

• 3 tablespoons of neutral cooking oil (coconut or vegetable oil)
• 1 large yellow onion, finely diced
• 4 cloves of garlic, minced
• 1½ inch knob of fresh ginger, finely grated

For the Main Ingredients

• 1½ lbs of sweet potatoes, peeled and cut into uniform ½-inch cubes
• 1 large red bell pepper, thinly sliced
• 2 ounces (15) cans of chickpeas, drained and thoroughly rinsed

For the Spices

• 2 tablespoons of high-quality madras curry powder

• 1 teaspoon of ground turmeric

• 1 teaspoon of ground cumin

• ¹⁄₂ teaspoon of ground coriander
• ¹⁄₂ teaspoon of smoked paprika
• ¹⁄₂ teaspoon of Garam masala
• ¹⁄₄ teaspoon of cayenne pepper or red pepper flakes

For Liquids & Enrichment

• 2 cans (13.5 oz) of full-fat coconut milk
• 1 cup of low-sodium vegetable broth or water

• 1 can (14.5 oz) of can diced tomatoes

For Finishing & Seasoning

• 1 teaspoon of fine sea salt, plus more to taste
• 2 tablespoons of fresh lime juice
• ¹⁄₂ cup of fresh cilantro (coriander), chopped, for garnish
• freshly ground black pepper

How to Make Chickpea Curry (Step-By-Step Instructions)

1. Prepare Your Ingredients

   • Cut the sweet potatoes into precise ½-inch cubes.
   • Finely dice the onion, mince the garlic, and grate the ginger.
   • Measure all dry spices into a single small bowl, and save the Garam Masala for the final step.
   • Drain and rinse the canned chickpeas thoroughly to reduce excess sodium and prevent the "canned" taste.
   Mark as complete

2. Sauté the Aromatics

   • Heat the cooking oil in your heavy-bottomed pot over medium-high heat.
   • Once the oil is shimmering, add the diced onion.
   • Sauté, stirring frequently, for about 4 minutes until the onion is translucent and softened.
   • Add the minced garlic and grated ginger, cooking for precisely 1 minute.
   • Watch closely to ensure the garlic does not turn brown, which can introduce bitterness.
   Mark as complete

3. Bloom the Spices

   • Reduce the heat to medium-low.
   • Add the bowl of pre-measured dry spices (curry powder, turmeric, cumin, coriander, paprika, and cayenne).
   • Crucially, do not stir immediately.
   • Allow the spices to toast undisturbed in the hot oil for 30 seconds to bloom.
   • Then, stir constantly for another 30 seconds.
   • This process releases the essential flavor oils, transferring them directly into the fat and building the foundation of the curry.
   • If the mixture becomes excessively dry or starts to stick, add a small splash of vegetable broth to prevent scorching.
   Mark as complete

4. Add the Sweet Potatoes and Bell Peppers

   • Immediately add the uniformly cubed sweet potatoes and the sliced red bell pepper.
   • Stir the vegetables thoroughly for 1 to 2 minutes, ensuring every piece is completely coated in the intensely fragrant, toasted spice mixture.
   Mark as complete

5. Add the Liquids

   • Pour in the full-fat coconut milk (including the thick cream layer), the vegetable broth, and the diced tomatoes.
   • Stir thoroughly to fully blend the spiced base into the liquid.
   • Season the curry with the initial measure of salt and black pepper.
   Mark as complete

6. Simmer and Tenderize

   • Raise the heat slightly and bring the curry just to a gentle simmer (small bubbles should rise occasionally).
   • Immediately reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15 minutes.
   • A gentle simmer, rather than a boil, prevents the sweet potatoes from disintegrating while ensuring the flavors meld gently.
   Mark as complete

7. Add the Rinsed Chickpeas

   • After 15 minutes, remove the lid.
   • Add the rinsed chickpeas.
   • Continue to simmer, uncovered, for an additional 5 to 10 minutes.
   • The cooking is complete when the sweet potatoes are easily pierced with a fork (fork-tender).
   • If the sauce is thinner than preferred, use a potato masher or the back of a large spoon to gently crush about ⅓ of the softened sweet potatoes and chickpeas against the side of the pot.
   • Stir this starchy paste back into the curry to thicken the sauce.
   Mark as complete

8. Add the Garam Masala

   • Remove the pot completely from the heat.
   • Stir in the Garam Masala and the fresh lime juice.
   • Adding the Garam Masala at the very end ensures its fragrant, sweet notes remain vibrant and fresh.
   Mark as complete

9. Serve and Garnish

   • Taste the curry and adjust the seasoning.
   • Sometimes, a little extra salt or a squeeze of lime juice is all it takes to make the flavors really shine.
   • Serve your sweet potato chickpea curry piping hot over your chosen starch, garnished generously with fresh cilantro.
   
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1.5 cups (approximately 375g)

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Amount Per Serving

Calories 385kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 15.5g78%

Sodium 420mg18%

Potassium 750mg22%

Total Carbohydrate 40g14%

Dietary Fiber 10g40%

Sugars 8g

Protein 10g20%

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Vitamin A 9500 IU

Vitamin C 58 mg

Calcium 75 mg

Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• The fastest way to ruin a curry is to burn the spices or garlic, which makes it bitter, so keep the heat medium-low, stir constantly, and add a splash of liquid if the pan starts to blacken.
• Once the coconut milk is added, never let the curry boil; a gentle simmer is needed for the sweet potatoes to cook evenly and for the coconut milk to stay smooth and stable.
• If the coconut chickpea curry tastes flat or dull, it usually just needs a bit more acid, like lime juice, or salt to bring out the complex flavors before serving.
• If the curry is too thin, remove the lid and raise the heat slightly for the last 5 to 10 minutes to reduce it, and if it’s too thick, stir in a little water or broth.