Tender sweet potatoes and melt-in-your-mouth beef paired with tons of cozy curry spices make this one-pot beef sweet potato chickpea curry one for the dinner record books!
Cozy food season, we are looking STRAIGHT ‘atcha. While stuffing our respective faces with one-pot beef sweet potato chickpea curry.
Ahhhh yesssss. It’s comfort foods like this glorious pot right here that remind me why fall is the freaking best season.
And really, there is absolutely NO GOING WRONG with a good curry. Especially when your curry story involves fall-apart tender beef cubes, soft sweet potatoes, tons of chickpeas, and the most flavorful spiced curry sauce ever.
Best ever piled over fluffy jasmine rice. Also the best ever straight from the skillet. Again, no going wrong here in your face-shoving methods.
A basic rule of thumb for curries is that the longer you let them simmer for, the more incredible the flavors are gonna be and the more tender the meat will be too. Waiting is the hardest part but is WORTH IT here. Curries are one of the most flavor-filled meals ever if you do it right.
Basically we’ve got three steps to this beef sweet potato chickpea curry. Brown the meat and veggies, start building your sauce base, then simmer for a good 35 minutes (or longer if you have the time!)
Shove curry in face at unnaturally high rates of speed. Rinse and repeat.
There’s nothing quite like a big heaping pile of this flavor city beef sweet potato chickpea curry piled over fluffy mountains of rice. Make sure you spoon up more of that sauce on top because its GOOOOLD.
And your dinner for the rest of cozy food season and beyond is looking like pure gold, letz be honest.
One-Pot Beef Sweet Potato Chickpea Curry
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Ingredients
- 2 tablespoons vegetable oil
- 1-1/2 lbs top round steak, cut into 1-in cubes
- 1 medium onion, finely chopped
- 1 large sweet potato, cut into 1-in cubes
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 3 tablespoons tomato paste
- 1 (15 oz) can crushed tomatoes
- 2/3 cup coconut milk
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons minced fresh cilantro
- Salt and pepper to taste
- Hot rice for serving
Instructions
- Heat oil in a large saucepan over medium-high heat until shimmery. Add beef and onion and saute several minutes until beef is lightly browned. Add sweet potatoes and garlic and saute 1 minute until fragrant.
- Reduce heat to medium and add spices and tomato paste, stirring until combined. Add crushed tomatoes, coconut milk, and chickpeas and bring curry to a low simmer, then reduce heat and let simmer at low for 30-35 minutes or until beef and sweet potatoes are tender.
- Stir fresh cilantro and salt and pepper to taste into curry and serve hot over rice. Enjoy!
Myriam says
Made this for dinner last night, and it was so tasty ! Thank you for the recipe !
Favour Uzoigwe says
I came back to check if I can see any new stew/sauce recipe for my white rice because I am rice addict (morning, afternoon and night without getting tired) even if salt is the only ingredients I will eat like that . . . lol.
I’m tired of same stew all the time. Thank you Sarah, I love this Beef Sweet Potato Chickpea Curry. I will cook it this weekend, so yummy to the eyes though I have not eaten it. Have already pin it on my board.
Favour Uzoigwe says
Hi Sarah, thank you so for sharing. I finally tried this potato chickpeas curry last weekend, it was wow. I can’t get enough of it. I nearly finish one pot of rice with my friend on the spot . . . lol. God bless you, more grace to your work. I like your recipes for rice, will be trying them one after another.
Sarah says
Thanks SO much for letting me know! I’m glad you enjoyed. 🙂
Anne says
Made this today – really delish, thank you!
Dawn Wood says
This was enjoyed by the whole family. Easy recipe to follow. After frying off the spices I added everything to the slow cooker
Sarah says
Love the idea of making it in the slow cooker! Thanks for sharing, Dawn. 🙂
Alex says
We love this and have started making a veggie version with mushrooms instead of beef.
Sarah says
Love the sound of a veggie version with mushrooms! Thanks for sharing your modifications, Alex. 🙂
Kanti M Mann says
I’m just about to make this for the 3rd time, and use meat or chicken substitutes rather than beef. Tofu would be had to get the flavors in. Alsom use a jar of salsa for tom products, and hot curry paste for all spices, garlic oil to saute in, and lite coconut milk. Suoer easy, very delicious and improves by the next day…
Sarah says
So happy to hear, Kanti! Thanks for letting me know your substitutes! 🙂
Crystal R Bussell says
Thank you for this! I used ground beef and everyone loved it.
Sarah says
You’re so welcome! Enjoy. 🙂
Curry Chaser says
I’ve been chasing down curry recipes that taste like the real deal but with much less effort and time.. So far this is hands down my favorite recipe! Super easy to make! I used ground beef and diced tomatoes instead for a change of texture, and used madras curry and a tablespoon of garam masala for a more authentic flavor. Incredible!! Thank you so much for sharing this. My family and friends really love it!!!
Sarah says
I’m so thrilled to hear this recipe is a hit! Thanks for reporting back and for sharing your modifications. 🙂
Christene Dorsett says
Delicious!! So good and so easy, packed with flavor!!
Sarah says
So glad you enjoyed, Christene!
Angie says
Really amazing recipe! I made some changes — lean ground beef instead (much cheaper at my store), added some spinach, and didn’t add cilantro because I have the soap gene — and it was genuinely so amazing. I will be making this again, adding it to my rotation. Thank you so much!
Sarah says
I really appreciate you sharing your adjustments, Angie! Sounds so delicious. 🙂