Sweet Potato and Chickpea Curry

Vegan Sweet Potato Chickpea Curry is a quick, nourishing, and flavor-packed dish that comes together in just 30 minutes. With a rich coconut milk base, fragrant spices, hearty chickpeas, tender sweet potatoes, and a pop of fresh spinach, this one-pan curry is perfect for a satisfying weeknight meal. Serve it with basmati rice and naan for the ultimate comfort food.

Why You’ll Love This Recipe

• Ready in just 30 minutes

• Naturally vegan, dairy-free, and gluten-free

• Uses pantry staples and fresh vegetables

• One-pan recipe for easy cleanup

• Sweet potatoes add natural sweetness and creaminess

• Protein-rich chickpeas make it filling and satisfying

• Balanced blend of warming Indian-inspired spices

• Easily customizable with other vegetables

• Great for meal prep and freezer-friendly

• Family-approved comfort food

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 (15-ounce) can chickpeas, drained
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can coconut milk
1 sweet potato, cubed
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon red chile flakes
1 cup baby spinach

Directions

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 5 minutes.

2. Stir in the chickpeas, diced tomatoes, coconut milk, and cubed sweet potato. Bring to a boil, then reduce heat to low and simmer until the sweet potato is tender, about 15 minutes.

3. Season with garam masala, cumin, turmeric, salt, and red chile flakes. Stir to combine and adjust seasoning if needed.

4. Add the baby spinach just before serving and cook until wilted, about 1–2 minutes.

5. Serve hot with basmati rice and naan bread.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Extra Veggies: Add cauliflower, zucchini, peas, or bell peppers.

• Spicier Curry: Increase red chile flakes or add fresh chopped chilies.

• Protein Boost: Add tofu, lentils, or tempeh for more plant-based protein.

• Creamier Texture: Use coconut cream instead of coconut milk.

• Different Greens: Swap spinach for kale, Swiss chard, or collard greens.

• Tomato-Free: Use extra coconut milk and a splash of vegetable broth instead of tomatoes.

• Mild Version: Reduce or omit the chile flakes for a gentle, family-friendly curry.

• Curry Paste: Add a spoonful of curry paste for a deeper, richer flavor.

• Potato Swap: Use butternut squash or regular potatoes instead of sweet potato.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.

• Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop over medium heat, adding a splash of water or coconut milk if the sauce has thickened. Microwave in short intervals, stirring between heats.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but cook them first until tender before adding to the curry.

Do I need to peel the sweet potato?

Peeling is optional. Leaving the skin adds extra nutrients and texture.

Can I make this curry oil-free?

Yes, sauté the onions, garlic, and ginger in a splash of vegetable broth instead of oil.

Can I use light coconut milk?

Yes, but the curry will be slightly less creamy. Full-fat coconut milk gives the richest texture.

Is this curry freezer-friendly?

Yes, it freezes very well. Just don’t add the spinach until reheating to keep it fresh.

What should I serve with this curry?

Serve with steamed basmati rice, brown rice, quinoa, or warm naan bread.

Can I cook this in a slow cooker?

Yes, combine all ingredients except spinach and cook on low for 4–5 hours or high for 2–3 hours. Stir in spinach at the end.

How do I thicken the curry?

Simmer uncovered for a few extra minutes or mash a few sweet potato cubes into the sauce.

Can I make it ahead?

Absolutely. The flavors deepen as it sits, making it even better the next day.

How spicy is this curry?

It’s mild to medium. Adjust the chile flakes to taste for more or less heat.

Conclusion

Vegan Sweet Potato Chickpea Curry is a simple, nourishing dish that delivers big flavor with minimal effort. Perfect for busy weeknights, meal prep, or cozy weekends, it’s a versatile curry that can be adapted to your taste and pantry. Pair it with rice and naan, and you’ll have a comforting, wholesome meal that everyone will love.

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