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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Sweet Potato Chickpea Curry

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Tasty chickpeas, creamy sauce, and tender sweet potatoes make the perfect blend of savory delight in this vegan sweet potato chickpea curry. You can whip it up in just 40 minutes and you will end up with a fantastic dinner for the whole family. Naturally gluten-free and vegan too!

Sweet potato chickpea curry in a white bowl served with rice.

This sweet potato and chickpea curry recipe has become a regular weeknight dinner in our household. Everyone in my family loves it, and we’re more than happy to eat it several times a month. In addition to tasting amazing, this sweet potato chickpea curry is loaded with nutrients from pantry staples. It uses basic ingredients like baby spinach, chickpeas, bell peppers, and corn to nourish the whole family.

It doesn’t require a ton of complex spices to build layers of flavor. Garlic, ginger, salt, and curry powder do the trick, landing it as one of our favorite easy curry recipes. The best part is, that this chickpea and sweet potato curry makes eight servings, so it’s a great meal prep recipe to make at the beginning of the week.

Just 10 minutes to prep, this one-pot meal uses a cooking time of only 30 minutes. It’s also super customizable with any veggies you have on hand. This truly is a recipe that’s layered with so much flavor. Chickpea sweet potato curry with spinach is healthy comfort food at its best!

👩🏽‍🍳 Why You’ll Love This Sweet Potato And Chickpea Curry

  • Quick: It’s almost unbelievable that you can develop both a savory and sweet curry in about 30 minutes. So if you’re exhausted from a long day’s work and need a quick weeknight dinner for your family, this mouthwatering dish will do. 
  • Versatile: Loads of side dishes that pair with this creamy sweet potato curry recipe. Whether you have leftover white rice or extra vegetables in the fridge, this dish will put nearly any vegetable or grain to use!
  • Nutrient-Dense: This plant-based dish gets a bunch of vegetables in while also remaining satisfying. The curried sweet potatoes are loaded with vitamins and the chickpeas are a protein powerhouse!
  • Plant-Based:  If you’re worried about the preferences of any visitors, this vegan sweet potato curry recipe is dairy-free, gluten-free, and vegan! Also, some curries use peanut butter but this does not, so it is also a nut-free curry. Both vegans and meat lovers will enjoy this filling and creamy dish.

Latest Recipe Video!

🥘 Ingredients

This easy sweet potato curry recipe uses simple ingredients that you can find at your local grocery store! See the recipe card below for the full list of ingredients, nutritional information, and detailed instructions.

Ingredients for sweet potato chickpea curry on a white background.
  • Sweet Potatoes: You’ll need 2 medium-sized sweet potatoes, cut into small cubes.
  • Red Onion, Garlic, Grated Ginger: I recommend fresh ginger and garlic cloves for maximum flavor in this vegan curry recipe!
  • Veggies: I used bell peppers, corn, carrots, celery, and baby spinach!
  • Tomatoes: Canned tomatoes are perfect in this chickpea spinach sweet potato curry. They save you prep time and are usually canned when they are in season, making them super flavorful!
  • Curry Powder: One of the main reasons this sweet potato curry recipe with chickpeas has so much flavor! The best curry powder I have found on the market today is Simply Organic Curry Powder – just a couple tablespoons of that one spice makes this dish taste like it’s been building flavors all day long. This medium curry powder has the perfect balance of warm spices, sweet spices and a little bit of heat – I love it! For the best flavor, don’t forget to add kosher salt and pepper to taste as well!
  • Coconut Milk: I used light coconut milk to get the creamy consistency of curry sauce without all of the fat and calories! Make sure to choose unsweetened coconut milk for this plant-based meal.

🍲 Ingredient Substitutions

  • Oil: If you don’t have olive olive oil, substitute with vegetable oil, coconut oil, or avocado oil.
  • Milk: Full fat coconut milk will also work, making this Indian curry ultra-rich and creamy, just note the changes in nutrition. If you do not need this vegan chickpea curry with sweet potatoes to be dairy-free you can also use regular milk – either whole milk or half and half in equal portions would work.
  • Curry Powder: If you can’t find curry powder, you can try making your own blend with ground coriander, cumin, garam masala, turmeric, dry mustard and pepper for this sweet potato garbanzo bean curry.
  • Chickpeas: If you don’t have chickpeas, you can also use red lentils or brown lentils for this sweet potato spinach coconut curry – you’ll just have to adjust the cooking time to ensure they cook through.
  • Veggies: Instead of spinach you can use other greens like swiss chard or kale. This is also a great recipe for using up any leftover veggies you have on hand too!

🔪 How To Make Sweet Potato Curry

Here are the instructions on how to make this easy sweet potato curry with coconut milk:

Heat Aromatics and Vegetables: Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery, and bell peppers. Sauté for 8 minutes, often stirring until the onions are translucent.

veggies sauteeing in a pan

Add More Veggies & Curry: Add the garlic, ginger, corn, spinach or baby kale, and curry powder. Cook for 1-2 minutes.

veggies sauteeing in a pan

Incorporate All Ingredients: Add in sweet potatoes, chickpeas, crushed tomatoes, and coconut milk.

cooked chickpeas added to pan

Simmer: Bring the mixture to a boil, and reduce to a simmer. Cover and cook for 30 minutes until the sweet potatoes are tender.

chickpea curry in a saute pan

💭 Expert Tips

  • Use Fresh Ingredients: Use fresh ginger and fresh garlic cloves instead of pre-minced ingredients. Doing so adds superior flavor; you will notice the difference!
  • Adjust Heat: Adjust the heat by adding red chili pepper for more spice. 
  • Keep it Vegan (Optional): If you need to keep this recipe vegan, make sure your choice of curry powder or curry paste does not contain fish sauce.
  • Dice Sweet Potatoes Uniformly: Dice the sweet potatoes the same size to ensure even cooking. When the sweet potatoes are tender, you’ll know the dish is ready. Cutting them all into 1-inch pieces ensures they don’t get mushy quickly while still being bite-size.

📖 Variations

  • Add Different Veggies: Incorporate other vegetables you might have on hand. Add 1 cup of chopped green beans, cubed red potatoes, or sweet peas.
  • Thinner Broth: Use the same amount of vegetable stock instead of coconut milk if you would like a lighter and less creamy curry.
  • Curry Flavor: This chickpea and spinach curry with sweet potatoes will still taste great if you use a paste, such as Panang curry paste or Thai red curry paste, but note that the paste may be spicier and the flavor profile will be more Thai-inspired than Indian. Start with adding 1 tablespoon, stir, and taste the broth first to ensure the desired heat is palatable before adding a second tablespoon.
  • Oil-Free: For an oil-free curry, simply sauté the veggies in a bit of vegetable broth.

🍽 Serving Suggestions

Serve sweet potato curry hot with jasmine rice, brown rice, pressure cooker quinoa or cauliflower rice! You can also add some vegan naan bread or this Guyanese roti for a delicious and filling weeknight meal, a hearty lunch, or even a date night dinner.

If desired, top this easy meal with fresh lime juice, lime wedges, and/or fresh cilantro for a refreshing, herbal finish. Chopped peanuts or cashews also make a great flavor and protein-packed garnish!

🫙 Storage Directions

  • Refrigeration: This dish can be stored in an airtight container in the fridge for up to 5 days. This sweet potato coconut curry is a great meal prep recipe that tastes even better the next day – so feel free to make a double batch and reheat it for meals later in the week!
  • Freezing: Let this kumara chickpea curry cool completely, then transfer to an airtight freezer-safe container. Store in the freezer for up to 2 months. Thaw in the fridge overnight before reheating it.
  • Reheating: Reheat the leftover curry in a microwave-safe bowl, covered, or heat over the stovetop in a large skillet on medium heat. Stir occasionally and add a splash of water if needed to thin it out.

Recipe FAQs

How to make a sweet curry?

Add 1 tablespoon of maple syrup, agave syrup, or brown sugar to add more sweetness to this savory curry. Continue to add 1 tablespoon of the sweetener until your desired sweetness is achieved. Note that this chickpea veggie curry is already somewhat sweet due to the sweet potatoes.

How do you make curry creamier?

Using coconut milk is key to keeping this sweet potato curry lusciously creamy. For an extra-creamy finish, use full-fat coconut milk or stir in a tablespoon or two of coconut cream.

Why do people put coconut milk in curry?

The creamy smoothness of coconut milk is a great counterpart to the dimension and heat of the curry spices in the stew. It adds a classic nutty flavor that most curries showcase. The coconut milk is also the base for a silky and luscious sauce.

Easy sweet potato and chickpea curry in a white bowl served with rice.

🍛 More Delicious Curry Dishes!

Love this vegetarian indian recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

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📋 Recipe Card

🎥 Watch How to Make It

Sweet potato chickpea curry in a white bowl served with rice.
Print Recipe
5 from 12 votes

Sweet Potato Chickpea Curry

Tasty chickpeas, creamy sauce, and tender sweet potatoes make the perfect blend of savory delight in this vegan sweet potato chickpea curry. You can whip it up in just 40 minutes and you will end up with a fantastic dinner for the whole family. Naturally gluten-free and vegan too!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Indian, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 250kcal
Author: Anjali Shah

Ingredients

Instructions

  • Heat a large pot over medium heat. Add the olive oil, onion, carrots, celery and bell peppers. Sauté for 8 minutes, stirring often until the onions are translucent.
  • Add the garlic, ginger, corn, spinach/baby kale, and curry powder. Cook for 2 minutes.
  • Add in the rest of your ingredients.
  • Bring to a boil, reduce to simmer. Cover and cook for about 30 minutes until the sweet potatoes are tender. Serve the curry hot with rice or your favorite sides!

Notes

Storage Directions
  • Refrigeration: Store in an airtight container in the fridge for up to 5 days. This sweet potato coconut curry is a great meal prep recipe that tastes even better the next day – so feel free to make a double batch for meal prep!
  • Freezing: Let the curry cool completely, then transfer to an airtight freezer-safe container. Store in the freezer for up to 2 months. Thaw in the fridge the night before you want to reheat it!
  • Reheating: Reheat the leftover curry in a microwave-safe bowl, covered, or heat over the stovetop in a large skillet on medium heat. Stir occasionally and add a splash of water if needed.
Recipe Card Notes 
  • Dietary Adaptations: This delicious curry is already gluten-free, dairy-free, vegan, and sugar-free. It will naturally be safe for many different dietary needs, but feel free to customize and remove ingredients that do not work for you. For an oil-free option, simply saute the veggies in a bit of the vegetable broth.
  • Use Fresh Ingredients: Use fresh ginger and fresh garlic cloves instead of pre-minced ingredients because it adds heaps of flavor, and you will notice the difference.
  • Adjust the Heat: Adjust the heat by adding red chili pepper for more spice. 
  • Curry Powder: To keep this recipe vegan, make sure your choice of curry powder or curry paste does not contain fish sauce. Additionally, curry powders can vary in their spice levels. Add part of the powder, sample the flavor, and then add additional to taste. 
  • Dice Veggies Uniformly: Dice the sweet potatoes and vegetables the same size to ensure even cooking.
  •  

Nutrition

Calories: 250kcal | Carbohydrates: 44.8g | Protein: 9.2g | Fat: 5.4g | Saturated Fat: 2.6g | Sodium: 793.8mg | Fiber: 9.3g | Sugar: 8g

33 responses to “Sweet Potato Chickpea Curry”

  1. This chickpea curry is so healthy and flavorful. It’s on high rotation in our kitchen in the cooler months and everyone loves it!5 stars

  2. I’m always looking for ways to use sweet potatoes. The flavor here is out of this world. Would make this again.5 stars

  3. Such a delicious and healthy curry recipe, the sweet potatoes soaked up the curry flavouring so well. I served mine up with coconut pilau rice.5 stars

  4. We are trying to eat more meatfree meals and this is such a comforting and tasty dinner option for those evenings! Delicious.5 stars

  5. I love anything that has sweet potatoes in it and this curry is getting pinned for later. Loved how you added some corn, too.5 stars

  6. We’re not vegetarians but I usually include a couple of completely meatless meals 2-3 times a week. It’s healthier. This curry looks so good. I love that it’s easy to make and done in one pot! On my meal plan for next week!5 stars

  7. Thanks for sharing this recipe, Anjali! This looks great for those cold nights or days when you need something to warm you up from the inside. The ingredients also speak healthy, and we love it! Would it ruin the recipe if we added chicken or beef or pork in it?

    • Hi Elizabeth! Absolutely – fall and winter are the perfect seasons for this recipe! You can absolutely add chicken, beef or pork to it – I think chicken would probably go best with the flavors in the recipe. If you do end up adding some sort of meat, I’d also recommend increasing the amount of spices you use since otherwise it’ll probably taste under-seasoned with additional protein added. Hope that helps, let me know if you have any other questions!

  8. Absolutely love this recipe. It is amazing.
    My question is what do you consider a serving size ? I use a tracking tool to measure amounts and wonder how many ounces/ cups one serving might be. Thanks so much.
    Can’t wait to try more of your recipes.
    Kathy from NC

    • Hi Kathy! Yay I’m so glad you like this recipe! It’s one of my favorites 🙂 Regarding a serving size, I’d say about 1.5 cups – but what I usually do is just divide the whole curry into 8 equal parts and use 1 part as 1 serving. Hope that helps!!

  9. I love potatoes and you give me an idea to try a new way to eat potatoes . I must try it . Thank you 🙂

  10. Oh what a nice recipe! I need to try your recipes for my 2018 goal to get healthier!

    • Thank you so much! I’m sure you will love this and it will definitely align with your health goals for the year!

  11. This looks so good and perfect meal for the Colorado cold nights. I’m also a big fan of both sweet potatoes and chickpeas. We are suppose to be getting some snow this week and now I have a great recipe to try out thank you.

    • I’m sure you’ll love this recipe Shweta! It’s one of our favorites! You’ll have to keep me posted on how your daughter likes it too – my daughter absolutely devoured it 🙂

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