Name: Sweet Potatoes And Chickpeas in Coconut Milk over Rice
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Indian
Ingredients: 3 Tbsp olive oil, divided; 2 medium (~1 1/4 lb) sweet potatoes, peeled & cut into 1/2" cubes; 1 15 oz can chickpeas, drained & rinsed; 3/4 cup onion, diced; 1 Tbsp garlic, minced; 1 Tbsp ginger, minced; 1 1/4 tsp ground coriander; 1 1/4 tsp ground cumin; 1 1/4 tsp ground turmeric; 3/4 tsp ground cardamom; 1 tsp salt; 2 cups (15 oz can) coconut milk; 1 cup vegetable broth; 1/4 cup cilantro, chopped for sauce; 1/4 cup cilantro leaves, as garnish; 2/3 cup coconut flakes, toasted; 5 cups cooked wild rice

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This vegan /vegetarian Indian inspired sweet potatoes and chickpeas recipe is simmered in Indian spices and coconut milk and garnished with cilantro and toasted coconut flakes.

Serve Indian inspired sweet potatoes and chickpeas over wild rice.

Top view of ¾ white deep plate with wild rice, chunks of roast sweet potatoes and chickpeas. Topped with cilantro and toasted coconut flakes.

This Indian inspired vegetarian / vegan recipe is hearty and rich but light and healthy at the same time.

Substitutions for Sweet Potatoes and Chickpeas in Coconut Milk

Don't worry if you don't have all the spices and need to leave something out. The coconut milk will carry the dish!
A really good curry blend can go a long way. Skip all the spices and substitute a curry blend that comes in one bottle.
Don't want to turn the oven on or low on time? Skip toasting the coconut flakes.

Top down view of ingredients on a white table: diced onions, chickpeas, cilantro, garlic, ginger, colorful spices, coconut flakes, and diced sweet potatoes.

Things In My Kitchen:

13 x 18 "Jellyroll" Sheet Pan - perfect for roasting the sweet potatoes
Pastry Scraper - love this for scooping up ingredients and transferring to baking sheets, bowls, or pans.

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Side view of ¾ white deep plate with wild rice, chunks of roast sweet potatoes and chickpeas. Topped with cilantro and toasted coconut flakes.

Sweet Potatoes And Chickpeas in Coconut Milk over Rice

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This vegan /vegetarian Indian inspired sweet potatoes and chickpeas recipe is simmered in Indian spices and coconut milk and garnished with cilantro and toasted coconut flakes.

Author: beckie
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 6
Category: Main Dish
Method: Stovetop / Oven
Cuisine: Indian
Diet: Vegan

Ingredients

3 Tbsp olive oil, divided
2 medium (~1 ¼ lb) sweet potatoes, peeled & cut into ½" cubes
1 15 oz can chickpeas, drained & rinsed
¾ cup onion, diced
1 Tbsp garlic, minced
1 tablespoon ginger, minced
1 ¼ teaspoon ground coriander
1 ¼ tsp ground cumin
1 ¼ teaspoon ground turmeric
¾ tsp ground cardamom
1 teaspoon salt
2 cups (15 oz can) coconut milk
1 cup vegetable broth
¼ cup cilantro, chopped for sauce
¼ cup cilantro leaves, as garnish
⅔ cup coconut flakes, toasted
5 cups cooked wild rice

Instructions

Preheat oven to 350F. Line a baking sheet with foil or parchment and evenly spread out coconut flakes. Cook ~ 3-4 minutes, watching carefully, until lightly browned. Remove flakes to a plate.
Bring a large pan to medium high heat and enough olive oil to lightly cover the pan. When oil is hot, add onions. Reduce heat to medium, cook covered ~3-4 minutes or until translucent.
Add garlic and ginger and cook ~ 1-2 minutes or until fragrant.
Add salt and spices and stir. Add more oil if necessary.
Add sweet potatoes, chickpeas, coconut milk, vegetable broth, and ¼ cup chopped cilantro.
Bring to a boil, reduce heat and simmer uncovered ~ 15-20 minutes or until sweet potatoes are tender.
Add salt to taste.
Serve over wild rice and garnish with coconut flakes and cilantro leaves.

Notes

Don't want to turn the oven on or low on time? Skip toasting the coconut flakes.
Wanna add some heat? Garnish with red pepper flakes or sriracha sauce.

White Plate with cubed sweet potatoes and chickpeas over wild rice with cilantro and white coconut flakes.

Serving Suggestion

Serve this delicious vegan Chickpea and Sweet Potato Curry recipe with a side of Shiitake mushrooms, kale chips, pickled beets, or veggie spring rolls to round out a healthy meal.