Sweet Potato Chickpea Curry

If you’re looking for a Sweet Potato Chickpea Curry that is hearty, rich, and bursting with flavor, you have found the one! Plus it’s easy to make and perfect for meal prep. Serve it with fluffy Instant Pot Brown Rice or Vegan Naan for the perfect meal.

If you’re looking for more plant-based curry recipes, you will also love my Sweet Potato Red Lentil Curry, Vegan Tikka Masala, Vegan Butter Chicken (made with oyster mushrooms!).

Love for this Sweet Potato Chickpea Curry ⭐️

When asked how to go vegan the easy way, I almost always recommend folks work in more plant-based meals that you enjoyed before making the switch. Often, people note that curries fit in this category. They are very easily made dairy-free and without animal products, are satiating, and are within a familiar dietary repertoire.

This sweet potato curry is such a recipe. It’s incredibly tasty and a favorite with plant and meat eaters alike. It also doesn’t require any expensive or hard to find faux meat products, specialty foods, or half your paycheck; dispelling the myth that veganism is only for the affluent.

Possibly best of all, it’s ready in beginner-friendly steps, making it an accessible recipe for vegan or vegan-curious cooks of all abilities. Let’s dive in, shall we?!

Hungry for more tasty chickpea recipes? Try my Chickpea & Butternut Squash Tagine, Chickpea Tuna Salad, Spiced Chickpea Soup, and Roasted Chickpeas.

Key Ingredients

Chickpeas: Grab two cans of these beans and drain and rinse them well. If desired, you can also cook dried chickpeas.

Sweet Potatoes: For sweetness, heartiness, and nutrition. You need just 1 medium sweet potato. I recommend Jewel or Garnett sweet potatoes with firm skin that are heavy for their size. Peel it and cut into 1/2-inch cubes.

Aromatics: Yellow onion, minced garlic, and minced ginger add warmth and nuttiness, laying a delicious foundation for the spices. If needed, you can use white onion. I recommend fresh minced garlic and ginger but bottled can substitute in a pinch.

Garam Masala: This fragrant, sweet, and full-bodied spice blend adds signature Indian curry flavor. I recommend using a high-quality brand if possible for the best chickpea and sweet potato curry.

Curry Powder: Made with turmeric base, curry powder gives this dish a earthy base.

Canned Tomatoes: One 14 oz can of diced tomatoes adds a natural, jammy sweetness to the vegan curry. If needed, you can also use 3 diced fresh tomatoes.

Coconut Milk: Adds richness and a creamy finish. I always recommend using full fat milk, though light works if needed.

See the recipe card for full information on ingredients and quantities.

How to Make Sweet Potato Chickpea Curry

1. Sauté Aromatics. Heat the oil in a large skillet or pot over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Sauté, stirring frequently, for about 4 minutes, until the onions are translucent.

2. Add Spices. Add the garam masala, curry powder, and cumin to the pot. Do not stir it right away. Allow the spices to toast with the aromatics for 30 seconds before stirring.

3. Cook Tomatoes. Add the diced tomatoes and stir. Cook for 5 minutes, until the tomatoes have softened and lost their shape.

4. Add Vegetables. Stir in the chickpeas, coconut milk, sweet potato, salt, and pepper.

5. Simmer. Stir the sweet potato and chickpea curry well and bring it to a simmer. Cook with the lid ajar for 20-25 minutes or until the sweet potatoes are tender. 

6. Season and Serve. Add the lime juice (if using) and season to taste with salt and pepper. Serve the curry hot with brown rice or vegan naan and garnish with fresh cilantro.

Storage Directions

• Refrigerating: Leftover chickpea sweet potato curry keeps covered in an airtight container in the refrigerator for up to 5 days.
• Freezing: Cool the leftovers to room temperature before transferring them to a freezer-safe container and freezing for up to 3 months. Defrost the curry overnight in the refrigerator, or reheat it on low heat in the microwave or on the stovetop.
• Reheating: Warm the sweet potato coconut curry over low heat on the stovetop or on gentle heat in the microwave, stirring periodically until hot. If needed, add a splash of coconut milk or vegetable broth to reconstitute it.

More Great Curry Recipes

Main Dishes

Thai Pumpkin Curry

Soups & Stews

Curried Parsnip Soup

Main Dishes

Sweet Potato Black-Eyed Pea Curry

Main Dishes

Jamaican Chickpea Curry

I hope you love this Sweet Potato Chickpea Curry recipe as much as I do. If you enjoyed it or any of the other recipes on this blog, please leave a 5 star rating and review!

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4.91 from 44 votes

Sweet Potato Chickpea Curry

By: Jenné Claiborne

Hearty, rich, and bursting with warm and fragrant spices, this Sweet Potato Chickpea Curry with coconut milk is a satisfying and nutritious meal that's guaranteed to delight your taste buds! It's ready in a few simple steps and 100% plant-based, making it a fantastic pick any night of the week.

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Video

Ingredients 

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• ▢ 1 tbsp avocado oil, or extra virgin olive oil
• ▢ 1 small yellow onion, diced
• ▢ 3 cloves garlic, minced
• ▢ 1 ½ tbsp minced fresh ginger, about 1-inch piece, minced
• ▢ 1 tbsp garam masala
• ▢ 2 tsp curry powder
• ▢ 1 tsp ground cumin
• ▢ 1 14 oz can diced tomatoes, or 14-ounces of fresh tomatoes, diced
• ▢ 3 ½ cups cooked chickpeas, from 2, 14 oz drained and rinsed cans
• ▢ 1 14 oz can coconut milk
• ▢ 1 medium sweet potato, peeled and cubed (½-inch cubes)
• ▢ 2 tsp sea salt, plus more to taste
• ▢ 1 tsp fresh black pepper, plus more to taste
• ▢ 2 tbsp fresh lime juice, optional
• ▢ ¼ cup chopped fresh cilantro, for serving
• ▢ brown rice, for serving. Or vegan naan

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Instructions 

• Heat the oil in a large skillet or pot over medium heat.
• Once the oil is hot, add the onion, garlic, and ginger. Sauté, stirring frequently, for about 4 minutes, until the onions are translucent.
• Add the garam masala, curry powder, and cumin to the pot. Do not stir it right away. Allow the spices to toast with the aromatics for 30 seconds before stirring.
• Add the diced tomatoes and stir. Cook for 5 minutes, until the tomatoes have softened and lost their shape.
• Add the chickpeas, coconut milk, sweet potato, salt, and pepper.
• Stir well and bring the curry to a simmer. Cook with the lid ajar for 20-25 minutes or until the sweet potatoes are tender.
• Add the lime juice (if using) and season to taste with salt and pepper.
• Serve the curry hot with brown rice or vegan naan and garnish with fresh cilantro.

Notes

Storage Directions

• Refrigerating: Leftover chickpea sweet potato curry keeps covered in an airtight container in the refrigerator for up to 5 days.
• Freezing: Cool the leftovers to room temperature before transferring them to a freezer-safe container and freezing for up to 3 months. Defrost the curry overnight in the refrigerator, or reheat it on low heat in the microwave or on the stovetop.
• Reheating: Warm the sweet potato coconut curry over low heat on the stovetop or on gentle heat in the microwave, stirring periodically until hot. If needed, add a splash of coconut milk or vegetable broth to reconstitute it.

Recipe Pro-Tips

• Preheat the skillet. Let it come to full heat over a medium flame before adding the aromatics to allow them to express their fragrant flavor.
• Don’t stir the spices. It will be tempting to do so, but the spices must be toasted unbothered for about 30 seconds. This allows them to bloom and release their flavor as well. Bonus: your kitchen will smell amazing!
• Simmer covered. This traps in the moisture, tenderizing the sweet potatoes and chickpeas and making the sauce thick but scoopable. Stir the curry every 5-10 minutes as it simmers; if the sauce looks too thin on the final few stirs, remove the lid to let it thicken.

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Nutrition

Calories: 345kcal | Carbohydrates: 57g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1209mg | Potassium: 714mg | Fiber: 14g | Sugar: 11g | Vitamin A: 8146IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 5mg

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