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Sweet Potato Curry with Chickpeas Recipe

BySarah
Jump to Recipe· 4.9 from 3 reviews

If you’re looking for a cozy, flavorful dish that’s both wholesome and satisfying, you’ve got to try this Sweet Potato Curry with Chickpeas Recipe. It’s one of those meals that feels like a warm hug on a chilly day—rich coconut milk, tender sweet potatoes, and hearty chickpeas all simmered with fragrant spices. Trust me, once you make this, it’ll quickly become one of your go-to dinners, perfect for busy weeknights or relaxed weekends alike.

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Why This Recipe Works

  • Balanced Flavors: The creamy coconut milk pairs beautifully with the warm spices and the natural sweetness of the potatoes.
  • Simple Ingredients: You’ll likely have most of these pantry staples already, making this a quick whip-up meal.
  • Nourishing & Filling: Chickpeas add protein and fiber, keeping you full and energized without heaviness.
  • Versatile Meal: Easily customize it with your favorite veggies or make it vegan and gluten-free with no fuss.
Sweet Potato Curry with Chickpeas, healthy sweet potato curry, vegetarian chickpea curry, quick vegan dinner, flavorful curry recipes - A black pot filled with a bright orange creamy stew, showing three main layers: soft orange sweet potato cubes, round light beige chickpeas, and fresh green spinach leaves mixed throughout. The stew sauce is thick and coats the ingredients evenly with a smooth texture. Some chopped cilantro leaves float on top, adding a darker green color. A wooden spoon rests partly inside the pot, stirring the thick stew. Lime wedges and fresh cilantro sprigs lie on a white marbled surface near the pot. A woman's hand holds the pot handle wrapped in a gray cloth. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient plays a starring role in this Sweet Potato Curry with Chickpeas Recipe. They blend to create layers of texture and taste, while the shopping list keeps things straightforward. Here’s a little insider info on why these ingredients deserve their spot:

Sweet Potato Curry with Chickpeas, healthy sweet potato curry, vegetarian chickpea curry, quick vegan dinner, flavorful curry recipes - Flat lay of bright orange sweet potato chunks with smooth skin, golden chickpeas with a slightly rough texture, fresh green baby spinach leaves full of veins, vibrant red curry paste in a small heap showing its thick, glossy texture, minced pale yellow garlic cloves, thin slices of light beige fresh ginger root with fibrous edges, fresh lime halves showing juicy bright green flesh, and a small bunch of fresh cilantro with delicate green leaves and thin stems, all naturally arranged with slight overlapping and spacing to create a balanced composition, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Vegetable oil: A neutral base perfect for sautéing the garlic and ginger without overpowering the curry flavors.
  • Garlic: Fresh minced garlic brings that essential depth and a little kick to every bite.
  • Fresh ginger: Adds brightness and a warm spice that complements the curry paste.
  • Red curry paste: The heart of the dish, providing robust spice and complexity; use a vegan-friendly brand to keep it plant-based.
  • Ground turmeric: Besides its anti-inflammatory benefits, turmeric adds a subtle earthiness and vibrant color.
  • Sweet potatoes: Their creamy texture and natural sweetness contrast perfectly with the spicy curry.
  • Coconut milk (full fat): Rich and luscious, this is what makes the curry silky smooth and rich.
  • Water: To thin the coconut milk slightly for a balanced sauce consistency.
  • Chickpeas (or lentils): These provide protein, heartiness, and great texture—incredible in plant-based eating.
  • Salt and black pepper: Simple seasonings that bring all the flavors together.
  • Baby spinach or kale: Adds a fresh, green touch and extra nutrients, wilting nicely into the warm curry.
  • Granulated sugar (optional): Just a pinch helps balance the acidity and spice, but love your curry sweeter? This is your friend.
  • Fresh lime juice: A squeeze of lime brightens the whole dish, lifting the flavors just before serving.
  • Cooked rice: The perfect canvas to soak up all that curry goodness.
  • Chopped fresh cilantro or basil: Aromatic herbs that add freshness and a pop of color on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Sweet Potato Curry with Chickpeas Recipe is—once you get the basics down, you can really make it your own. Whether you prefer more spice, different veggies, or a tangier finish, it’s all about what feels good to you.

  • Spice it up: I sometimes add a pinch of cayenne or chopped fresh chili peppers for an extra kick, but keep it mild if you’re sharing with kids.
  • Veggie swaps: Playing with cauliflower, bell peppers, or zucchini in place of chickpeas is a fun way to mix textures.
  • Make it creamy: For extra richness, a spoonful of cashew cream stirred in at the end takes this curry next level.
  • Herb changes: Basil works wonderfully if you want a sweeter, more aromatic herb twist instead of cilantro.

Step-by-Step: How I Make Sweet Potato Curry with Chickpeas Recipe

Step 1: Sautéing the Aromatics to Build Flavor

Start by heating the vegetable oil in a large skillet over medium heat. When it’s hot but not smoking, add your minced garlic and fresh ginger. Stir them around frequently for about 1-2 minutes until fragrant—the aroma is irresistible and sets the stage for the whole curry. Be careful not to burn the garlic; you want it golden, not bitter.

Step 2: Incorporate Spices and Liquids

Stir in the red curry paste and turmeric, letting the spices toast just a bit to awaken all their flavors—about 30 seconds is enough. Then pour in the full-fat coconut milk and water, stirring everything to combine and scraping up any tasty bits stuck to the pan’s bottom. This helps prevent burning and layers in extra flavor.

Step 3: Add Sweet Potatoes, Chickpeas, and Seasonings

Next, toss in the peeled, chopped sweet potatoes and your rinsed chickpeas (or lentils). Sprinkle in the salt and black pepper. Stir everything gently and bring the mixture to a rolling boil. Then, reduce heat to low and cover the pan, letting it simmer for about 15 minutes. You’ll want to check that the sweet potatoes are fork-tender—but not mushy—before moving on.

Step 4: Final Touches: Greens and Brightness

Once your sweet potatoes are soft and everything is well infused with those gorgeous curry flavors, stir in the baby spinach (or kale), a pinch of sugar if you like a hint of sweetness, and the fresh lime juice. Cook just until the greens wilt – it only takes a minute or two. Then your curry is ready to serve over fluffy cooked rice with a sprinkle of fresh cilantro or basil.

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Pro Tips for Making Sweet Potato Curry with Chickpeas Recipe

  • Don’t Skip Toasting the Curry Paste: Letting it heat a bit before adding liquids really pumps up the flavor.
  • Cut Sweet Potatoes Uniformly: That way, they cook evenly — no surprise crunchy chunks.
  • Use Full-Fat Coconut Milk: The creaminess is key, so don’t substitute with a light or watered-down version.
  • Add Spinach Last: It wilts quickly; adding it too early makes it soggy and overcooked.

How to Serve Sweet Potato Curry with Chickpeas Recipe

Sweet Potato Curry with Chickpeas, healthy sweet potato curry, vegetarian chickpea curry, quick vegan dinner, flavorful curry recipes - The image shows a white bowl with two main layers: on the right side, there is a layer of plain white rice with a shiny silver spoon resting on it; on the left side, an orange curry with chickpeas, soft cubed pieces of orange sweet potato, and dark green spinach leaves mixed in. Two green lime wedges are placed on top of the rice next to the curry. The bowl is on a white marbled surface with a small white dish of orange powder and two lime wedges in the background. Some fresh green cilantro leaves are placed near the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Whenever I serve this curry, I always add a generous sprinkle of chopped fresh cilantro. Sometimes I swap in basil for a slightly sweeter, aromatic note. If you like a bit of crunch and heat, thinly sliced red chili or a few roasted cashews make great garnishes too. A wedge of lime on the side never hurts—it lets everyone customize their brightness level.

Side Dishes

This curry is delicious spooned over steamed jasmine or basmati rice, but I’ve also served it with fluffy quinoa or even warm naan bread to scoop it up. For a crisp contrast, a simple cucumber salad or lightly dressed greens balance the richness perfectly.

Creative Ways to Present

For a dinner party, I like to serve the curry in shallow bowls with the rice molded into neat little domes. Adding edible flowers or microgreens on top makes for a pretty, Instagram-worthy plate that’s sure to impress your guests while keeping the vibe casual and comforting.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and store them in the fridge. This curry holds up beautifully for up to 4 days, and actually tastes even better the next day once the flavors have melded together even more.

Freezing

This recipe freezes wonderfully! I portion it into freezer-safe containers and it keeps for about 2 months. Just make sure to leave out the spinach when freezing, or add it fresh when reheating to keep it vibrant.

Reheating

I reheat gently on the stovetop over low heat, stirring occasionally. If the sauce thickens too much, a splash of water or coconut milk helps loosen it up without losing creaminess. Microwave works too—just cover and heat in short bursts, stirring between.

FAQs

  1. Can I make this Sweet Potato Curry with Chickpeas Recipe gluten-free?

    Absolutely! This recipe is naturally gluten-free as long as your curry paste and other ingredients don’t contain gluten additives. Always check labels to be safe, but the core ingredients are perfect for gluten-free eating.

  2. What can I substitute for red curry paste?

    If you don’t have red curry paste, you can mix 1 tablespoon garam masala, 2 teaspoons curry powder, and ¼ teaspoon ground cumin as a substitute. The flavor won’t be quite the same, but still delicious and fragrant.

  3. Can I use other legumes instead of chickpeas?

    Yes! Lentils, black beans, or even cannellini beans are great alternatives and will work well to keep this curry hearty and nutritious.

  4. How spicy is this curry?

    This Sweet Potato Curry with Chickpeas Recipe is moderately spicy, depending on your red curry paste brand. You can always tone down the heat by using less curry paste or balancing it with extra coconut milk.

Final Thoughts

This Sweet Potato Curry with Chickpeas Recipe has become one of my absolute favorites—not just for its vibrant flavors but for how easy it is to make and customize. Whether you’re rushing through a weeknight or hosting friends, it delivers comfort and nutrition without fuss. I hope you find it as comforting and delicious as I do. Give it a try and enjoy that cozy, dreamy curry hug!

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Sweet Potato Curry with Chickpeas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 3 reviews
  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan
Print Recipe

Description

A vibrant and flavorful Sweet Potato Curry with Chickpeas, simmered in creamy coconut milk and fragrant red curry paste. This wholesome vegan dish features tender sweet potatoes, leafy greens, and a balance of spices, perfect served over rice and garnished with fresh herbs.

Ingredients

Main Ingredients

  • 2 tablespoons vegetable oil
  • 3 large cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 3 tablespoons red curry paste (vegan friendly)
  • 1/2 teaspoon ground turmeric
  • 2 medium sweet potatoes, peeled and chopped into 1/2 inch chunks
  • 13.5 ounce can full fat coconut milk
  • 1/2 cup water
  • 15 ounce can chickpeas or lentils, drained and rinsed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups baby spinach or kale
  • 1 tablespoon granulated sugar (optional)
  • 2 tablespoons fresh lime juice

For Serving

  • Cooked rice
  • Chopped fresh cilantro or basil

Instructions

  1. Heat oil and aromatics: Heat the vegetable oil in a large skillet over medium heat until hot. Add the minced garlic and fresh ginger and cook, stirring frequently, for 1 to 2 minutes until fragrant but not browned.
  2. Add spices and liquids: Stir in the red curry paste and ground turmeric thoroughly. Pour in the full fat coconut milk and water, mixing well and scraping up any browned bits from the bottom of the skillet to incorporate all flavors.
  3. Add main ingredients and simmer: Add the chopped sweet potatoes, drained chickpeas or lentils, salt, and black pepper to the skillet. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for about 15 minutes, or until the sweet potatoes are fork tender.
  4. Finish with greens and seasoning: Stir in the baby spinach or kale, granulated sugar (if using), and fresh lime juice. Cook just until the greens are wilted, about 1 to 2 minutes more.
  5. Serve: Remove the curry from heat and serve hot over cooked rice. Garnish with chopped fresh cilantro or basil to taste.

Notes

  • Any variety of sweet potato or yams can be used interchangeably; pumpkin or winter squash are great substitutions.
  • If red curry paste is unavailable, mix 1 tablespoon garam masala, 2 teaspoons curry powder, and 1/4 teaspoon ground cumin for a different but tasty flavor profile.
  • Chickpeas or lentils add protein and texture, but you can omit them and use cauliflower florets or broccoli for a lighter dish.
  • Nutritional values are estimates and do not include the cooked rice served with the curry.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 7 g
  • Sodium: 550 mg
  • Fat: 22 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 7 g
  • Protein: 8 g
  • Cholesterol: 0 mg

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