Sweet Potato and Chickpea Curry is a hearty, comforting, and plant-based dish that’s full of warm spices and nourishing ingredients. Creamy coconut milk, tender sweet potatoes, and protein-rich chickpeas simmer together in a flavorful curry sauce that I love to serve over rice or with warm naan for a wholesome, satisfying meal.

Why You’ll Love This Recipe

I love this curry because it’s rich, cozy, and comes together with pantry staples. It’s completely vegan but still incredibly filling, thanks to the fiber-packed chickpeas and the natural sweetness of roasted or simmered sweet potatoes. The creamy coconut curry base is spiced just right—not too hot, but warm and fragrant. Whether I make it for a weeknight dinner or meal prep, it’s always a winner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled and cubed
Canned chickpeas, drained and rinsed
Onion, chopped
Garlic, minced
Fresh ginger, grated
Curry powder
Ground cumin
Turmeric
Paprika (optional for color and smokiness)
Coconut milk (full-fat or light)
Crushed tomatoes or diced tomatoes
Olive oil or coconut oil
Salt and black pepper
Fresh cilantro and lime wedges for garnish
Optional: spinach or kale stirred in at the end

Directions

I heat oil in a large pot over medium heat and sauté the chopped onion until soft.
I add garlic and ginger, cooking for another minute until fragrant, then stir in the curry powder, cumin, turmeric, and paprika.
I add the cubed sweet potatoes and chickpeas, stirring to coat them in the spices.
I pour in the coconut milk and tomatoes, season with salt and pepper, and bring the mixture to a gentle simmer.
I cover and cook for about 20–25 minutes, stirring occasionally, until the sweet potatoes are tender and the curry thickens.
If I’m using greens, I stir them in during the last few minutes until wilted.
I serve the curry hot over rice or with naan, and garnish with fresh cilantro and a squeeze of lime juice.

Servings and timing

This recipe serves 4 people and takes about 35–40 minutes total, including prep and simmering. It’s perfect for a cozy dinner or as a make-ahead meal for the week.

Variations

I sometimes use roasted sweet potatoes for extra depth and caramelization.
For a spicier curry, I add red chili flakes or a chopped fresh chili.
I swap coconut milk for cashew cream when I want a different kind of richness.
I mix in other vegetables like cauliflower, peas, or bell peppers for variety.
I serve it with quinoa instead of rice when I want a protein boost.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even better the next day. To reheat, I warm it on the stove over medium heat or in the microwave, adding a splash of water or coconut milk if it gets too thick.

FAQs

Can I use canned sweet potatoes?

I prefer fresh for better texture, but canned works in a pinch—just add them later in the cooking process to avoid mushiness.

Is this curry freezer-friendly?

Yes, I freeze it in individual portions for up to 2 months. I thaw overnight in the fridge and reheat gently.

Can I make this without coconut milk?

Yes, I’ve made it with almond milk or oat milk and added a spoonful of nut butter (like cashew or almond) for creaminess.

What’s the best way to make it thicker?

If I want a thicker curry, I mash a few sweet potato chunks in the pot with a spoon near the end of cooking.

Can I use dried chickpeas?

Yes, I cook them in advance and then use them in the recipe. Canned is quicker, but dried gives a slightly firmer bite.

Conclusion

Sweet Potato and Chickpea Curry is one of those soul-warming meals that always satisfies. It’s rich, comforting, easy to make, and packed with nutrients. Whether I’m cooking for myself, feeding a family, or looking for a great plant-based meal prep option, this curry checks every box

Sweet Potato and Chickpea Curry

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Sweet Potato and Chickpea Curry is a hearty, comforting vegan dish made with tender sweet potatoes, protein-rich chickpeas, and warm spices simmered in a creamy coconut curry sauce. It’s nourishing, cozy, and perfect served over rice or with naan.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 4 servings
Category: Dinner, Lunch, Main Dish
Method: Stovetop Simmering
Cuisine: Indian-Inspired, Vegan
Diet: Vegan

Ingredients

2 medium sweet potatoes, peeled and cubed
1 can chickpeas, drained and rinsed
1 onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1–2 tbsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp paprika (optional)
1 can coconut milk (full-fat or light)
1 can crushed or diced tomatoes
1–2 tbsp olive oil or coconut oil
Salt and black pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Optional: 2 cups spinach or kale

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Instructions

Heat oil in a large pot over medium heat and sauté the chopped onion until softened.
Add garlic and ginger; cook for 1 minute until fragrant. Stir in curry powder, cumin, turmeric, and paprika.
Add the sweet potatoes and chickpeas, stirring to coat them in the spices.
Pour in the coconut milk and tomatoes. Season with salt and pepper and bring to a gentle simmer.
Cover and cook for 20–25 minutes, stirring occasionally, until sweet potatoes are tender and the curry thickens.
Stir in spinach or kale during the last few minutes until wilted (if using).
Serve hot over rice or with naan. Garnish with fresh cilantro and lime juice.