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Sweet Potato and Chickpea Coconut Curry


  • 2 tablespoons of coconut oil
  • 4 sweet potatoes, Approx. 1/2" x 1/2", peeled and cubed
  • 1 yellow onion, diced
  • 4 tablespoons of curry paste, mild or hot is completely up to you!
  • 1 teaspoon of turmeric, optional
  • 15 oz of chickpeas, drained
  • 15 oz of canned chopped tomatoes, with liquid
  • 1 ¾ cups of coconut milk
  • 1/4 cup cold milk
  • 2 tablespoons of corn starch
  • 1/2 cup of toasted cashews, divided
  • 3 tablespoons of chopped fresh parsley or cilantro


  • In a large cooking pot, heat the coconut oil over moderate heat.
  • Add the sweet potatoes and onions, and cook, stirring every so often, for 5 minutes or until softened.
  • Add the curry paste and turmeric. Stir to coat the veggies and cook for another minute.
  • Add the chickpeas, tomatoes with liquid, and coconut milk. Bring to a boil.
  • Reduce heat and allow to simmer for approx. 10 minutes or until sauce has thickened slightly. At this point, if you'd like a thicker curry, do the following: mix 1/4 cup of cold milk and 2 tablespoons of corn starch until powder dissolves. Gradually stir the mixture into the curry. Mix well as the curry thickens.
  • Cover and simmer for another 10 minutes, or until the potatoes tender.
  • Add half of the cashews and stir to mix them in.
  • Upon serving, garnish with parsley or cilantro and the remaining cashews.
  • Serve with warm naan bread, pitas, or rice.


*This recipe will serve approx. 8 people as a side or 4 people as a main dish.