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    Home » Recipes » Dinner

    Sweet Potato Chickpea Curry

    Published: Mar 10, 2025 · Modified: Jun 20, 2025 by Romy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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.

    A bowl filled with vegan chickpea curry on a serving board on the dinner table with rice and naan bread.
    Jump to:
    • 🌱 Ingredients & Notes
    • 🧑‍🍳 Instructions (Step-by-Step)
    • 🔜 Related Recipes
    • 📖 Recipe Card

    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.

    ❤️ What's Great About this Recipe

    • 🌱 It's packed with plant-based goodness: Sweet potatoes, chickpeas, and spinach make this a hearty and nutrient-rich meal.
    • 🥘 One-pot wonder: Minimal cleanup since the whole curry cooks in a single large pan.
    • 🥕 Versatile recipe: Add extra veggies like bell peppers, zucchini, or carrots for variety.
    • ⏱️ Easy weeknight meal: Comes together in under an hour, making it great for busy evenings.
    • 🥗 Meal prep-friendly: Tastes even better the next day and freezes beautifully for future meals.
    • 💡 Beginner-friendly: Simple steps and easy ingredients make it perfect for first-time curry makers.

    🌱 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.

    Optional Additions:

    • Extra veggies - Add any veggies you love, like bell peppers, carrots, or zucchini, for more texture and nutrients.
    • Fresh lime juice - Squeeze on top for a zesty kick before serving.
    • Naan bread - Perfect for scooping up the whole thing. Vegan naan works great!
    • Brown rice - An alternative to basmati if you prefer a nuttier 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.

    A bowl of chickpea curry with sweet potato on a serving board.

    📌 If you love Pinterest you can pin any of the images to your boards!

    🍽️ 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!

    Sweet potato curry up close in a serving bowl.

    ❄️ 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!

    Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️

    🔜 Related Recipes

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      Vegan Burrito Bowl
    • Creamy cutter bean curry in a bowl with rice and naan bread.
      Creamy Butter Bean Curry
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    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

    A bowl of chickpea and sweet potato curry on the dinner table, with rice, pickled onions, naan bread and fresh lime on top.

    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

     © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

    *Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.

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