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, one-pot vegan dish made with tender sweet potatoes, protein-rich chickpeas, and a fragrant coconut curry sauce. It’s comforting, flavorful, and perfect for weeknight dinners or meal prep.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian-inspired

Ingredients

  • 2 medium sweet potatoes, peeled and cubed
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 (14 oz) can full-fat coconut milk
  • 1/2 cup diced tomatoes or 2 tbsp tomato paste
  • 2 tbsp olive oil or coconut oil
  • Salt and black pepper to taste
  • 2 cups fresh spinach or kale (optional)
  • Fresh cilantro and lime wedges for serving

Instructions

  1. Heat oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
  2. Add garlic and ginger; cook for 1 minute.
  3. Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 1 more minute to toast the spices.
  4. Add sweet potatoes, chickpeas, tomatoes or tomato paste, and coconut milk. Stir to combine.
  5. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until sweet potatoes are tender.
  6. Stir in spinach or kale until wilted (if using).
  7. Adjust seasoning and serve hot with cilantro and lime wedges.

Notes

  • Substitute butternut squash for sweet potato.
  • Add chili flakes or cayenne for extra spice.
  • Stir in peanut butter for a West African twist.
  • Serve with rice, quinoa, or naan bread.
  • Great for meal prep—flavors deepen over time.

Nutrition

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