Sweet Potato & Chickpea Curry – Creamy, Cozy & Naturally Vegan

A warm, comforting curry with tender sweet potatoes, hearty chickpeas, and a silky coconut-tomato sauce—easy to make, packed with plant-based protein, and ready in 30 minutes!

🎉 Introduction

This Sweet Potato and Chickpea Curry is the ultimate cozy meal: sweet, earthy sweet potatoes and protein-rich chickpeas simmered in a creamy, spiced coconut curry sauce. It’s naturally vegan, gluten-free, and perfect for meal prep or busy weeknights—serve over fluffy rice or with warm naan for a hearty dinner everyone will love! 🍛✨

🧰 Equipment Needed

• Large pot or deep skillet
• Knife & cutting board
• Measuring cups & spoons
• Wooden spoon

🛒 Ingredients

🍠 Main Ingredients

• 1 tbsp coconut or vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 large sweet potato (about 12 oz), peeled & diced
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk (full-fat or lite)
• 2 cups vegetable broth

🌶️ Spices

• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp smoked paprika (optional)
• Salt & black pepper, to taste
• Pinch of cayenne or chili flakes (optional for heat)

🌿 Optional Garnish

• Chopped fresh cilantro
• Lime wedges
• Toasted coconut flakes

👩‍🍳 Directions

Step 1: Sauté Aromatics

1. Heat oil in a large pot over medium heat.
2. Add onion; cook 3–4 minutes until soft.
3. Stir in garlic and ginger; sauté 1 minute until fragrant.

Step 2: Add Spices & Sweet Potato

1. Add curry powder, cumin, coriander, turmeric, paprika, salt, and pepper; cook 30 seconds to bloom spices.
2. Stir in sweet potato cubes.

Step 3: Simmer the Curry

1. Add chickpeas, diced tomatoes, coconut milk, and vegetable broth.
2. Bring to a boil, then reduce heat to medium-low.
3. Simmer uncovered 15–20 minutes, stirring occasionally, until sweet potatoes are tender and sauce thickens.

Step 4: Adjust & Serve

• Taste and adjust salt or spices.
• Serve hot over rice, quinoa, or with naan.
• Garnish with cilantro, lime wedges, or toasted coconut.

🍽️ Servings & Timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: ~30 minutes

🥄 Variations

• Add Greens: Stir in spinach or kale in the last 5 minutes.
• Creamier: Add an extra splash of coconut milk.
• Extra Protein: Add cubed tofu or tempeh.
• Veggie Boost: Add bell peppers, peas, or carrots.

🧊 Storage & Reheating

• Fridge: Store in airtight container up to 5 days.
• Reheat: Microwave or simmer on the stove until hot.
• Freezer: Freeze in portions up to 3 months; thaw overnight.

❓ 10 FAQs

1. Can I use white potatoes instead?
   Yes—any potato will work.
2. Is it spicy?
   Mild as written—add cayenne for heat.
3. Can I use light coconut milk?
   Yes—sauce will be slightly thinner.
4. How do I thicken the sauce?
   Simmer uncovered longer or mash some sweet potatoes.
5. Is it kid-friendly?
   Definitely—just skip extra chili.
6. What protein content?
   ~12g per serving from chickpeas.
7. Can I make it in advance?
   Yes—flavors get even better with time.
8. How to make it oil-free?
   Sauté onions with broth instead of oil.
9. What rice goes best?
   Jasmine, basmati, or brown rice.
10. Can I make it in a slow cooker?
    Yes—combine all ingredients and cook on low 6–8 hours.

🏁 Conclusion

This Sweet Potato and Chickpea Curry is creamy, hearty, and bursting with cozy flavor—perfect for easy weeknight dinners or meal prepping a comforting, nourishing meal! 🍠🥣

Adam

Sweet Potato & Chickpea Curry – Creamy, Cozy & Naturally Vegan

This Sweet Potato and Chickpea Curry is the ultimate cozy meal: sweet, earthy sweet potatoes and protein-rich chickpeas simmered in a creamy, spiced coconut curry sauce. It’s naturally vegan, gluten-free, and perfect for meal prep or busy weeknights—serve over fluffy rice or with warm naan for a hearty dinner everyone will love! 🍛✨

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

🍠 Main Ingredients

• 1 tbsp coconut or vegetable oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 large sweet potato about 12 oz, peeled & diced
• 1 15 oz can chickpeas, drained and rinsed
• 1 14 oz can diced tomatoes
• 1 14 oz can coconut milk (full-fat or lite)
• 2 cups vegetable broth

🌶️ Spices

• 2 tsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp smoked paprika optional
• Salt & black pepper to taste
• Pinch of cayenne or chili flakes optional for heat

🌿 Optional Garnish

• Chopped fresh cilantro
• Lime wedges
• Toasted coconut flakes

Equipment

• Large pot or deep skillet
• Knife & cutting board
• Measuring cups & spoons
• Wooden spoon

Method

 

Step 1: Sauté Aromatics

1. Heat oil in a large pot over medium heat.
2. Add onion; cook 3–4 minutes until soft.
3. Stir in garlic and ginger; sauté 1 minute until fragrant.

Step 2: Add Spices & Sweet Potato

1. Add curry powder, cumin, coriander, turmeric, paprika, salt, and pepper; cook 30 seconds to bloom spices.
2. Stir in sweet potato cubes.

Step 3: Simmer the Curry

1. Add chickpeas, diced tomatoes, coconut milk, and vegetable broth.
2. Bring to a boil, then reduce heat to medium-low.
3. Simmer uncovered 15–20 minutes, stirring occasionally, until sweet potatoes are tender and sauce thickens.

Step 4: Adjust & Serve

1. Taste and adjust salt or spices.
2. Serve hot over rice, quinoa, or with naan.
3. Garnish with cilantro, lime wedges, or toasted coconut.

Notes

🥄 Variations
Add Greens: Stir in spinach or kale in the last 5 minutes.

Creamier: Add an extra splash of coconut milk.

Extra Protein: Add cubed tofu or tempeh.

Veggie Boost: Add bell peppers, peas, or carrots.

🧊 Storage & Reheating
Fridge: Store in airtight container up to 5 days.

Reheat: Microwave or simmer on the stove until hot.

Freezer: Freeze in portions up to 3 months; thaw overnight.

❓ 10 FAQs
Can I use white potatoes instead?
Yes—any potato will work.

Is it spicy?
Mild as written—add cayenne for heat.

Can I use light coconut milk?
Yes—sauce will be slightly thinner.

How do I thicken the sauce?
Simmer uncovered longer or mash some sweet potatoes.

Is it kid-friendly?
Definitely—just skip extra chili.

What protein content?
~12g per serving from chickpeas.

Can I make it in advance?
Yes—flavors get even better with time.

How to make it oil-free?
Sauté onions with broth instead of oil.

What rice goes best?
Jasmine, basmati, or brown rice.

Can I make it in a slow cooker?
Yes—combine all ingredients and cook on low 6–8 hours.

🏁 Conclusion
This Sweet Potato and Chickpea Curry is creamy, hearty, and bursting with cozy flavor—perfect for easy weeknight dinners or meal prepping a comforting, nourishing meal! 🍠🥣