Print

Sweet Potato and Chickpea Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

Instructions

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

Notes

  • Roast the sweet potatoes before adding for extra caramelized flavor.
  • Add red chili flakes or fresh chili for more heat.
  • Swap coconut milk with cashew cream for a different richness.
  • Add vegetables like cauliflower, peas, or bell peppers for variety.
  • Mash a few sweet potato pieces in the pot to thicken the curry naturally.

Nutrition

Find it online: https://cookedbymaya.com/sweet-potato-and-chickpea-curry/