sweet potato and chickpea curry recipe

Discover the ultimate creamy Sweet Potato and Chickpea Curry recipe. Quick, healthy, packed with plant-based protein, and perfect for an easy weeknight dinner.

This vibrant, comforting Sweet Potato and Chickpea Curry is the perfect balance of creamy, savory, and subtly sweet flavors. Inspired by the delicious bowls in the image, it’s a nutritious, crowd-pleasing vegan meal that comes together in under 40 minutes.

Prep & Cook Time

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

• Servings: 4

Ingredients

The Base:

• 1 tbsp coconut oil (or olive oil)

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

The Aromatics & Spices:

• 1 tbsp yellow curry powder

• 1 tsp ground cumin

• ½ tsp ground turmeric

• ¼ tsp chili flakes (adjust for heat)

• Salt and black pepper to taste

The Body:

• 2 large sweet potatoes, peeled and cubed into bite-sized pieces

• 1 can (15 oz / 400g) chickpeas (garbanzo beans), drained and rinsed

• 1 can (14 oz / 400ml) full-fat coconut milk

• 1 can (14 oz / 400g) crushed or diced tomatoes

• 1 cup vegetable broth

The Finishes:

• 2 cups fresh baby spinach or chopped kale

• 1 tbsp lime juice (approx. half a lime)

For Serving (As Pictured):

• Cooked white basmati or jasmine rice

• Fresh cilantro, chopped

• A dollop of unsweetened coconut yogurt or Greek yogurt

• Extra red pepper flakes or cracked black pepper

Step-by-Step Instructions

1. Sauté the Aromatics

Heat the coconut oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.

2. Toast the Spices

Add the curry powder, cumin, turmeric, and chili flakes to the pot. Stir constantly for about 30 seconds to toast the spices and release their oils—this builds a rich flavor base!

3. Simmer the Curry

Add the cubed sweet potatoes, rinsed chickpeas, coconut milk, crushed tomatoes, and vegetable broth. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 15–20 minutes, or until the sweet potatoes are fork-tender.

Pro Tip: If you prefer a thicker curry texture, use the back of your spoon to mash a few of the sweet potato chunks against the side of the pot.

4. Wilt the Greens & Season

Remove the lid and stir in the fresh spinach (or kale) and lime juice. Let it simmer for another 2 minutes until the greens are wilted and bright green. Season with salt and black pepper to taste.

5. Serve and Garnish

Spoon the warm curry into bowls alongside a generous serving of fluffy white rice. Top with a dollop of yogurt, a handful of fresh cilantro, and a sprinkle of chili flakes just like the photo. Enjoy!