Sweet Potato Chickpea Curry

If you’re all about easy dinners that taste like they took way more effort than they actually did, this Vegan Sweet Potato Chickpea Curry is calling your name!

It’s creamy, cozy, and loaded with tender sweet potatoes, hearty chickpeas, and a rich coconut milk sauce that’s spiced to perfection with curry powder and garam masala. Basically, it’s comfort food with a kick - and it’s dangerously easy to love.

Whether you’re new to making curry or you’re basically a pro, this one’s a winner. It’s simple enough for a chill weeknight dinner but fancy enough to impress your mates. I love pairing it with fluffy basmati rice or warm naan bread to scoop up every last drop of that dreamy sauce.

Plus, this recipe is super versatile! Got some extra veggies hanging out in the refrigerator? Toss ‘em in! Zucchini, bell peppers, carrots - they’re all invited. And the whole thing also comes together in one pan, so you’re not stuck with a mountain of dishes afterward.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Coconut oil - Adds richness and a subtle coconut flavor. You can substitute with olive oil if needed.
• Onion - Finely chop for a smooth curry base. Red onion works best for sweetness, but yellow will do.

If you ever wonder whether your onions are still good to use, I’ve put together a quick guide on how to tell if an onion is bad - it’s a handy read to avoid any unexpected kitchen mishaps.

• Garlic cloves - Minced fresh garlic adds a punch of flavor. Avoid jarred garlic for the best taste.
• Mild curry powder - The star of the spice mix! It gives the curry its signature flavor. Use your favorite brand.
• Chilli flakes - For a touch of medium heat. Add more or less depending on your spice preference.
• Tomato paste - Thickens the curry and adds a tangy depth. Look for a good-quality can at the grocery store.
• Sweet potatoes - Peel and dice them for tender, sweet bites. These are the main ingredient and can be swapped with butternut squash.
• Canned chickpeas - Drain and rinse a can of chickpeas for ease. These add protein and hearty texture.
• Coconut milk - Use full-fat coconut milk for creaminess. Light coconut milk works too, but the sauce will be thinner.
• Vegetable stock - Adds flavor and thins the sauce. Use a good-quality stock or make your own.
• Salt and black pepper - Season to taste. Black pepper enhances the spices beautifully.
• Fresh spinach - Stir in at the end for a pop of color and nutrients. Baby spinach works best.
• Fresh coriander (cilantro) - Use as a garnish to add freshness and enhance the Indian food vibe.

For the Coconut Rice:

• Basmati rice - Perfect for fluffy, fragrant coconut rice. Rinse well before cooking. Alternatively, you can use brown rice.
• Coconut milk - Adds creaminess and pairs beautifully with the curry!
• Salt - Just a pinch to flavor the rice.

For Serving:

• Coconut yoghurt - A cooling topping that balances the spices. Use a vegan option if needed.
• Pickled red onions - Adds tang and crunch. You can make these at home or buy from the store.
• Fresh cilantro - Chop and sprinkle for a burst of fresh, herbal flavor.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Medium saucepan - Use this for cooking the coconut rice. Make sure it has a lid.
• Large pot - Needed for making the curry. A heavy-bottomed pot works best to prevent sticking.
• Wooden spoon or spatula - For stirring the curry and rice.
• Sharp knife & Cutting board
• Colander - To drain and rinse the canned chickpeas.
• Fine sieve - Handy for rinsing basmati rice before cooking.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Cook Coconut Rice

Rinse basmati rice. Combine with coconut milk, water, and salt. Simmer until tender.

Step 2: Sauté Aromatics

Heat coconut oil in a large pot. Sauté onion until soft. Add garlic, curry powder, and chili flakes.

Step 3: Build the Curry Base

Stir in tomato paste. Add sweet potatoes and chickpeas, coating them well.

Step 4: Simmer the Curry

Pour in coconut milk and vegetable stock. Simmer until sweet potatoes are tender.

Step 5: Add Spinach

Stir in fresh spinach. Let it wilt just before serving.

Step 6: Serve

Serve curry over coconut rice. Garnish with yogurt, pickled onions, and fresh coriander.

🍽️ Serving

Serve the curry hot over a bed of fluffy coconut rice. Add a dollop of coconut yogurt for a cooling touch. Sprinkle with fresh cilantro and top with pickled red onions for extra flavor.

Pair it with homemade garlic naan bread or enjoy it on its own and squeeze a little fresh lime juice on top if you like a zesty kick!

❄️ Storage

• Store any leftover curry in an airtight container. Keep it in the refrigerator for up to 4 days.
• For longer storage, freeze the curry in a freezer-safe container for up to 3 months.
• Make sure the rice and curry are stored separately for the best texture.

How to reheat

• To reheat, warm the curry in a pan over medium heat. Stir often until heated through.
• Add a splash of water or coconut milk if the curry looks too thick.
• For rice, microwave it with a damp paper towel on top to keep it fluffy.

Enjoy your leftovers as good as new!

🔜 Related Recipes

If you loved this curry, check out my Vegan Garlic Naan Bread for the perfect side or try my Creamy Butter Bean Curry for another easy, comforting vegan meal idea!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Chickpea Sweet Potato Curry

Romy

This Vegan Sweet Potato Chickpea Curry is a creamy, hearty dish packed with flavor! Made with tender sweet potatoes, canned chickpeas, and rich coconut milk, it’s an easy vegan curry recipe perfect for weeknight dinners. Serve it with basmati rice or naan bread for a satisfying meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Indian, vegan

Servings 4 servings

Equipment

• 1 medium saucepan
• 1 large pot
• 1 wooden spoon or spatula
• 1 sharp knife
• 1 cutting board
• 1 Colander
• 1 Rice sieve
• 1 Ladle

Ingredients

  

• 1 tablespoon coconut oil
• 1 onion finely chopped
• 3 cloves garlic minced
• 2 tablespoons mild curry powder
• ½ teaspoon chilli flakes
• 3 tablespoons tomato paste
• 2 large sweet potatoes peeled and diced
• 2 cans chickpeas (400g/14oz each) drained and rinsed
• 1 can full-fat coconut milk (400 ml)
• 2 cups vegetable stock (500 ml)
• salt and black pepper to taste
• 3 cups fresh spinach (90g, approx 3.2 oz)
• fresh cilantro for garnish

For the coconut rice:

• 1 cup basmati rice (approx 7oz, 200g)
• 1 can full-fat coconut milk (400 ml, 13.5 fl oz)
• 1 cup water (240 ml)
• 1 pinch salt

For Serving:

• coconut yogurt
• pickled red onions
• fresh cilantro chopped

Instructions

 

• Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and a pinch of salt.Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is fully absorbed. Once cooked, remove the pan from heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
• Heat the coconut oil in a large pan over medium heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until softened. Stir in the minced garlic, curry powder, and chili flakes. Cook for 1 minute, stirring frequently, until fragrant.
• Add the tomato paste to the pan and stir well. Cook for 2 minutes to deepen the flavor. Add the diced sweet potatoes and canned chickpeas. Stir well to coat them evenly with the spices and tomato paste.
• Pour in the coconut milk and vegetable stock. Stir to combine everything. Bring the curry to a simmer, then reduce the heat to medium-low. Cook for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened slightly. Taste and season with salt and black pepper as needed.
• Just before serving, stir in the fresh spinach. Let the spinach wilt into the curry, which should only take 1-2 minutes.
• Serve the curry hot over the coconut rice. Garnish with a dollop of coconut yogurt, pickled red onions, and freshly chopped coriander. For an extra touch, pair with naan bread or a squeeze of fresh lime juice on top.

Notes

• Serve the curry hot over coconut rice, garnished with fresh cilantro, pickled red onions, and a dollop of coconut yogurt. Pair with naan bread or enjoy on its own for a hearty meal.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the curry in a freezer-safe container for up to 3 months. Store rice and curry separately for the best texture.
• Reheat the curry in a pan over medium heat, stirring occasionally. Add a splash of water or coconut milk if the sauce has thickened too much. For rice, reheat in the microwave with a damp paper towel on top to retain its fluffiness.
• Add extra veggies such as bell peppers, zucchini, or carrots to customize the curry and boost nutrition.
• For added flavor, squeeze fresh lime juice over the curry just before serving.
• Use full-fat coconut milk for a creamier sauce, or light coconut milk for a lighter texture.
• If you prefer a spicier dish, increase the chili flakes or add chopped fresh chili during cooking.

Keyword coconut chickpea curry, easy vegan curry, vegan chickpea curry recipe, vegan sweet potato curry

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