I’m sharing my Sweet Potato Chickpea Curry, where sweet potatoes and chickpeas come together in a creamy spiced coconut milk sauce with an unexpected twist that makes it perfect for weeknight dinners and meal prep.

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I can’t stop thinking about this Sweet Potato and Chickpea Curry, it’s one of those meals that looks simple but keeps surprising you. The sweetness of the sweet potatoes plays against the creamy coconut milk in a way that makes every bite interesting, and the texture is satisfyingly silky.

I first made it on a random weeknight and ended up writing it down because it reminded me of what I’d expect from a Vegan Chickpea Curry you love, but also something you’d find under Vegetarian Recipes Dinner roundups. It’s easy to reheat and somehow keeps improving the next day.

Ingredients

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Sweet potatoes: sweet, starchy, rich in vitamin A and fiber.
Chickpeas: creamy, adds plant protein and fiber, keep you full longer.
Coconut milk: rich, gives silky texture and healthy fats.
Diced tomatoes: bright acidity, balances sweetness and adds vitamins.
Yellow onion: savory base, adds natural sweetness when it softens.
Garlic: punchy aroma and flavor, adds depth.
Ginger: warm and fresh, helps digestion and brightens sauce.
Curry powder: mix of spices, gives warmth, depth and spice.
Spinach: mild, wilts into sauce adding vitamins, iron and greens.
Lime: zippy acidity, brightens flavors and balances coconut richness.

Ingredient Quantities

2 medium sweet potatoes (about 1 lb / 450 g)

1 can (15 oz / 425 g) chickpeas, canned

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

1 can (14 oz / 400 g) diced tomatoes

1 large yellow onion

3 garlic cloves

1 tbsp fresh ginger

2 tbsp vegetable oil (or coconut oil)

1 cup (240 ml) vegetable broth or water

1 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground turmeric

1 tsp garam masala

1/2 tsp red pepper flakes or 1 small green chili (optional)

1 tbsp tomato paste

1 tsp brown sugar or 1 tbsp maple syrup (optional)

1 tsp salt

1/4 tsp black pepper

1 lime (for juice)

small bunch fresh cilantro (optional)

2 cups fresh baby spinach (optional)

How to Make this

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1. Peel and cube the sweet potatoes into 1/2 to 1 inch pieces so they cook evenly, drain and rinse the chickpeas, finely chop the onion, mince the garlic and grate the ginger, measure out spices and halve the lime; if you want a shortcut microwave the cubed sweet potatoes 3 minutes to speed cooking.

2. Heat 2 tbsp oil in a large pot over medium heat, add the onion and cook 5 to 7 minutes until soft and starting to brown, then add garlic and ginger and cook 30 to 60 seconds until fragrant.

3. Add 1 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric and the optional red pepper flakes or chopped green chili; stir in 1 tbsp tomato paste and toast everything 30 to 60 seconds to bloom the spices and deepen the flavor.

4. Pour in the 14 oz can diced tomatoes, the can of full-fat coconut milk and 1 cup vegetable broth, scraping up any browned bits from the bottom of the pot so nothing goes to waste.

5. Add the sweet potatoes, bring to a gentle simmer, cover and cook 15 to 20 minutes until the potatoes are fork tender; if you microwaved them earlier check sooner so they don’t overcook.

6. Stir in the drained chickpeas, 1 tsp brown sugar or 1 tbsp maple syrup if using, 1 tsp salt and 1/4 tsp black pepper, then simmer uncovered 5 to 10 minutes so the sauce thickens and the flavors marry.

7. Sprinkle in 1 tsp garam masala at the end for aroma, taste and adjust seasoning, add a splash more broth or reserved chickpea liquid if the curry is too thick.

8. Fold in 2 cups fresh baby spinach and cook just until wilted, squeeze in the juice of 1 lime to brighten everything and stir in most of the chopped cilantro leaving some for garnish.

9. Finish with a final taste check for salt, heat and acidity, garnish with remaining cilantro and serve hot; this goes great with rice or flatbread but it’s also hearty on its own.

Equipment Needed

1. Large pot with lid (big enough for simmering the curry)
2. Sharp chef’s knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Can opener and a colander or fine mesh strainer to rinse/drain chickpeas
8. Microplane or small grater for ginger (or a garlic press)
9. Microwave safe bowl (if you want the 3 minute sweet potato shortcut)

FAQ

Can I use dried chickpeas instead of canned? Yes, but plan ahead. Soak 1 cup dried chickpeas overnight, then simmer about 1 to 1.5 hours until tender or pressure cook for 25 to 30 minutes, they should yield roughly 3 cups cooked. Use the same amount as canned by weight once cooked.

How do I make the curry thicker or thinner? To thicken, simmer uncovered until some liquid evaporates, or mash a few sweet potato chunks or chickpeas into the sauce, or stir in a teaspoon of cornstarch mixed with cold water. To thin, add more vegetable broth or a splash more coconut milk.

Want it spicier or milder? For more heat add extra red pepper flakes, chopped green chili, or a pinch of cayenne. For milder flavor skip the chili, use a little extra coconut milk, or add a touch of sweetener like maple syrup to balance spices.

Can I make this in a slow cooker or Instant Pot? Yes. Slow cooker: brown onion and spices first, then add everything and cook on low 4 to 6 hours. Instant Pot: sauté onion, garlic and spices on Sauté, then pressure cook for 6 minutes with quick release. Either way, add spinach at the end so it doesn't overcook.

How long will leftovers keep and can I freeze it? Refrigerate up to 4 to 5 days in an airtight container. Freeze up to 3 months, cool completely before freezing. Thaw in the fridge overnight and reheat gently on the stove, add a splash of broth if it seems dry, and stir in fresh lime and cilantro before serving.

Any good swaps if I don't have something? Use butternut squash or pumpkin instead of sweet potato, canned tomatoes can be replaced with 1 1/2 cups fresh chopped tomatoes, light coconut milk will work but makes it less creamy, and any neutral oil can replace vegetable oil. If you want more protein swap chickpeas for lentils but cut the broth since lentils absorb more liquid.

Sweet Potato And Chickpea Curry Recipe Substitutions and Variations

Sweet potatoes
- Butternut squash – swap 1:1, same sweetness and texture, cooks about the same.
- Pumpkin (fresh or canned) – 1:1, slightly milder flavor, great if you want it less sweet.
- Carrots – use a bit less or slice thinner since they can take longer to soften, add a splash of maple if you want extra sweetness.
- Yukon gold potatoes – 1:1, more savory and creamy not as sweet, cooks a little faster.
Chickpeas (canned)
- Cannellini or navy beans – 1:1, similar creaminess and protein, use drained and rinsed.
- Cooked lentils (brown/green) – 1 to 1.5 cups for a can, they break down more so the curry gets thicker.
- Firm tofu (cubed) – about 14 oz, great if you want less legume texture, presses and pan-fry quick for best results.
- Roasted cauliflower florets – for a veggie swap, same volume, adds a nice roast flavor.
Full fat coconut milk
- Light coconut milk + 2 tbsp coconut cream or full-fat yogurt – keeps coconut taste but lighter.
- Cashew cream (blended cashews and water) – similar creaminess, slightly nuttier, use same volume.
- Plain full-fat dairy yogurt (if not dairy-free) – stir in off heat to avoid curdling, slightly tangier.
- Canned evaporated milk or almond milk with a spoonful of coconut oil – for a milder, less sweet base.
Curry powder
- Madras curry powder or garam masala + turmeric + cumin – use equal total amount, adjust to taste.
- Thai red curry paste – use about half the volume and add slowly, it will make it more fragrant and spicy.
- Tikka masala paste or powder – similar profile but a bit tangier, 1:1 swap usually works.
- Make-your-own mix: 1 tsp cumin + 1 tsp coriander + 1/2 tsp turmeric + pinch of chili – good if you’re out of curry powder.

Pro Tips

1) Par-cook the sweet potatoes if you’re short on time, but stop when they’re just tender not falling apart. If you overcook them the curry turns mushy, and if they’re too firm they won’t absorb flavor.

2) Brown the onion and really toast the spices in the oil till they smell nutty, not just added and stirred. That little extra toasting makes a huge difference, trust me.

3) For a silkier, thicker sauce puree about a cup of the cooked sweet potato or half the chickpeas and stir it back in. It gives body without extra cream or flour, and the texture feels more luxe.

4) Reserve a few spoonfuls of the chickpea liquid before draining, and keep lime and garam masala till the end. A splash of that liquid can adjust salt and thickness, and the lime plus garam masala brightens the whole dish right before serving.

Sweet Potato And Chickpea Curry Recipe

Recipe by Ashley Gaintor

0.0 from 0 votes

Servings

servings

Calories

528

kcal

Equipment: 1. Large pot with lid (big enough for simmering the curry)
2. Sharp chef’s knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Can opener and a colander or fine mesh strainer to rinse/drain chickpeas
8. Microplane or small grater for ginger (or a garlic press)
9. Microwave safe bowl (if you want the 3 minute sweet potato shortcut)

Ingredients

2 medium sweet potatoes (about 1 lb / 450 g)
1 can (15 oz / 425 g) chickpeas, canned
1 can (14 oz / 400 ml) full fat coconut milk
1 can (14 oz / 400 g) diced tomatoes
1 large yellow onion
3 garlic cloves
1 tbsp fresh ginger
2 tbsp vegetable oil (or coconut oil)
1 cup (240 ml) vegetable broth or water
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 tsp garam masala
1/2 tsp red pepper flakes or 1 small green chili (optional)
1 tbsp tomato paste
1 tsp brown sugar or 1 tbsp maple syrup (optional)
1 tsp salt
1/4 tsp black pepper
1 lime (for juice)
small bunch fresh cilantro (optional)
2 cups fresh baby spinach (optional)

Directions

Peel and cube the sweet potatoes into 1/2 to 1 inch pieces so they cook evenly, drain and rinse the chickpeas, finely chop the onion, mince the garlic and grate the ginger, measure out spices and halve the lime; if you want a shortcut microwave the cubed sweet potatoes 3 minutes to speed cooking.
Heat 2 tbsp oil in a large pot over medium heat, add the onion and cook 5 to 7 minutes until soft and starting to brown, then add garlic and ginger and cook 30 to 60 seconds until fragrant.
Add 1 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric and the optional red pepper flakes or chopped green chili; stir in 1 tbsp tomato paste and toast everything 30 to 60 seconds to bloom the spices and deepen the flavor.
Pour in the 14 oz can diced tomatoes, the can of full-fat coconut milk and 1 cup vegetable broth, scraping up any browned bits from the bottom of the pot so nothing goes to waste.
Add the sweet potatoes, bring to a gentle simmer, cover and cook 15 to 20 minutes until the potatoes are fork tender; if you microwaved them earlier check sooner so they don't overcook.
Stir in the drained chickpeas, 1 tsp brown sugar or 1 tbsp maple syrup if using, 1 tsp salt and 1/4 tsp black pepper, then simmer uncovered 5 to 10 minutes so the sauce thickens and the flavors marry.
Sprinkle in 1 tsp garam masala at the end for aroma, taste and adjust seasoning, add a splash more broth or reserved chickpea liquid if the curry is too thick.
Fold in 2 cups fresh baby spinach and cook just until wilted, squeeze in the juice of 1 lime to brighten everything and stir in most of the chopped cilantro leaving some for garnish.
Finish with a final taste check for salt, heat and acidity, garnish with remaining cilantro and serve hot; this goes great with rice or flatbread but it's also hearty on its own.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.