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Home » Recipes

Sweet Potato Chickpea Curry (Easy + Vegan)

Published: 10 Nov 2023 · Updated: 10 Nov 2023 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

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Sweet potato and chickpea curry pin.
Sweet potato and chickpea curry pin.

This easy Vegan Sweet Potato Chickpea Curry is creamy, satisfying, and full of flavorful Indian spices. It's packed full of veggies and chickpeas, comes together in 40 minutes, and makes a perfect cozy dish for any time of year!

Sweet potato and chickpea curry in a bowl with a spoon.
Sweet potato and chickpea curry is the perfect comfort meal!

This Sweet Potato Chickpea Curry is so velvety and luxurious, you'll think it's takeout. But it's actually packed with veggies and chickpeas for a flavorful, nutritious, and fully satisfying meal.

If you've ever felt intimidated by making homemade curry, then this vegan curry recipe is the perfect place to start. Most of the ingredients are simple and you probably already have them in your pantry!

This vegan comfort food recipe is mildly spiced to make it family-friendly, but if you want a little more heat, it's easy to doctor up with cayenne pepper or green chiles.

Looking for more unique vegan sweet potato recipes? Check out these vegan sweet potato pancakes or this sweet potato spinach salad!

Jump to:
  • Ingredient notes
  • Instructions
  • Variations
  • Equipment
  • How to serve
  • Storage
  • Top tip
  • FAQs
  • More vegan Indian recipes
  • 📖 Recipe

You'll love this sweet potato chickpea curry recipe because it's:

  • Simple & Delicious
  • Quick & Easy
  • Vegan/Vegetarian
  • Kid-friendly
  • Gluten-free
  • WFPB & Oil-Free
  • Perfect for cozy nights in!

Sweet potato chickpea curry ingredients.

Ingredient notes

For the roasted sweet potatoes

  • sweet potatoes: The star of the show!
  • olive oil or aquafaba : To help the seasonings stick.
  • curry powder: Just to add a little extra flavor.
  • salt
  • fresh cracked pepper

For the Curry

  • Vidalia or yellow onion: Really any type of onion will be fine.
  • garlic: Because everything is better with garlic! (Granulated garlic is also fine)
  • fresh ginger: You could substitute powdered ginger if you don't have fresh.
  • curry powder: Mild, medium, or spicy, depending on your preference.
  • cumin
  • coriander
  • turmeric
  • garam masala: I really like how this balances the curry flavor. If you just had to pick two spices for this dish, the curry powder and garam masala do the most work.
  • salt
  • chickpeas: Other beans or even cubed tofu could be subbed, but I like chickpeas best because they hold their form and require little prep work.
  • unseasoned, diced tomatoes
  • vegetable broth
  • reduced-fat coconut milk:
  • nutmeg: I always add a little fresh grated nutmeg to creamy dishes because it adds the perfect balance.
  • lemon juice

Garnish

  • fresh cilantro

See recipe card for quantities.

Instructions

Here are step-by-step instructions with photos.

Cubed sweet potato on a cutting board.
  • Preheat the oven to 450F or 230C.
  • Cut the sweet potatoes into bite-sized cubes (no need to peel). Place the cubed sweet potato in a small mixing bowl and drizzle with olive oil or aquafaba, salt, curry powder, and fresh cracked pepper. Spread the sweet potato cubes evenly on a lined baking sheet.
Roasted sweet potato cubes on a baking sheet.

Roast for about 30 minutes, or until fork-tender and lightly browned.

Onions in a skillet.
  • While the sweet potatoes are roasting, do the rest of the prep work. This includes peeling and chopping the onion, grating the garlic and ginger, and draining and rinsing the chickpeas.
  • Heat a skillet over medium heat. Add a tablespoon of oil (optional) and the onions. Sauté for 3 to 5 minutes, or until they start to turn translucent and smell aromatic.
Onions and seasoning in a skillet.

Add the garlic, ginger, and other spices. Sauté for another minute or two.

Chickpeas added to curry.

Next, add the drained and rinsed chickpeas and sauté for 1 to 2 minutes.

Canned tomatoes added to curry.

Then add the crushed tomatoes and broth. Cook for about another minute, until combined.

Coconut milk and nutmeg added to the curry.

Now add the coconut milk, lemon juice, and nutmeg. Stir to combine. Turn the heat down to low and simmer for 3 to 5 minutes.

Sweet potato cubes added to curry.

When the sweet potatoes are done roasting, remove them from the oven and carefully add them to the curry sauce.

Chickpea sweet potato curry in a skillet.

Cook for another 5 minutes, or until the sauce is the right consistency. Serve right away with basmati rice and cilantro.

Hint: The right consistency for this curry is up to you. Some like it thin and other prefers a thicker curry. If you accidentally cook it down too much, just stir in a ¼ cup of water or broth.

Variations

Here are a few variations if you want to switch things up.

  • Beans - swap out the chickpeas for any type of beans. I think white beans or kidney beans would be the best choice.
  • Butternut Squash - Use butternut squash instead of sweet potato. You can find full instructions with this Butternut Squash Curry recipe.
  • Spicy - add chopped green chile, red pepper flakes, or cayenne powder to give this curry a spicy kick.
  • High Protein - for a higher protein curry recipe, you could add cubed tofu or check out this easy Tofu Curry.

Bowl with rice and chickpea sweet potato curry.
Serve this chickpea sweet potato curry with a side of basmati rice.

Equipment

For this recipe, you'll need a cutting board and knife, as well as a baking sheet and. a large skillet. I like to use a microplane for grating fresh nutmeg, but you could also use any type of grater.

All of my favorite products and kitchen tools can be found in my Amazon shop.

How to serve

Serve this Chickpea Sweet Potato Curry with a side of jasmine or basmati rice and a cilantro garnish.

For a fun dessert pairing, try these delicious Mango Lassi Popsicles!

Storage

Store any leftovers in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months.

Reheat in a skillet over medium-low heat or in a microwave (covered to prevent splatter). Adding a few tablespoons of water before reheating will help keep the same consistency.

Top tip

Whenever you're making a dish like this, I advise you to taste the curry and adjust the seasonings before serving. You might find that you want a little more salt or a touch of spice. Tasting as you go is an easy way to adjust the recipe to your own preferences.

Closeup of sweet potato and chickpea curry.
Dig into this hearty and delicious sweet potato and chickpea curry.

FAQs

Can I make it without coconut milk?

Yes. To make this vegan curry without coconut milk, you can substitute with a different kind of unsweetened plant milk or vegan cream. Add a drop or two of coconut extract if you want the coconut flavor.

Can I make it in an instant pot?

I haven't tried this in an instant pot (yet!). However, I think it could work. Just sauté everything in the instant pot as you would in the skillet with a few modifications: You would probably need an additional 1 to 1 ½ cups of water or broth. Instead of roasting the potatoes, you would add them to the curry to cook with everything else. Pressure cook for 5 minutes. (Wait to add the coconut milk, lemon juice, and chickpeas until the very end.) For more tips, you can check out this instant pot butternut squash curry recipe.

Can I air fry the sweet potatoes?

Definitely! Just prep as described and air fry the sweet potatoes at 425F or 220C for 10 to 12 minutes.

More vegan Indian recipes

  • Tofu curry recipe.
    Tofu Curry (Easy + Vegan)
  • Butternut squash curry.
    Butternut Squash Curry with Chickpeas (Easy + Vegan)
  • Mango popsicles on a plate with limes.
    Mango Popsicles / Mango Lassi Popsicles
  • Vegan butter chicken in a bowl with rice.
    Vegan Butter Chicken with Tandoori Tofu

📖 Recipe

Sweet potato chickpea curry in a bowl.

Sweet Potato Chickpea Curry (Easy + Vegan)

This easy Vegan Sweet Potato Chickpea Curry is creamy, satisfying, and full of flavorful Indian spices. It's packed full of veggies and chickpeas, comes together in 40 minutes, and makes a perfect cozy dish for any time of year!
5 from 2 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Indian
Servings 4 to 6 people
Calories 444 kcal

Equipment

Cutting Board
Sharp Knife
baking sheet
skillet
microplane

Ingredients
 
 

For the roasted sweet potatoes

  • 3 to 4 medium-sized sweet potatoes
  • 1 tablespoon olive oil or aquafaba
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • fresh cracked pepper

For the Curry

  • 1 vidalia or yellow onion
  • 4 cloves garlic
  • 1 tablespoon fresh ginger, minced (about a thumb-sized piece of fresh ginger)
  • 2 teaspoons curry powder
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 ½ teaspoons turmeric
  • 1 ½ teaspoons garam masala
  • 1 ½ teaspoons salt
  • 15 oz can of chickpeas
  • 15 oz can of unseasoned, diced tomatoes
  • 1 cup vegetable broth
  • 15 oz can of reduced-fat coconut milk
  • ¼ teaspoon nutmeg
  • 1 tablespoon lemon juice

Garnish

  • fresh cilantro

Instructions
 

Roast the Sweet Potatoes

  • Preheat the oven to 450F or 230C.
  • Cut the sweet potatoes into bite-sized cubes (no need to peel). Place the cubed sweet potato in a small mixing bowl and drizzle with olive oil or aquafaba, salt, curry powder, and fresh cracked pepper. Spread the sweet potato cubes evenly on a lined baking sheet.
  • Roast for about 30 minutes, or until fork-tender and lightly browned.

Make the Curry

  • While the sweet potatoes are roasting, do the rest of the prep work. This includes peeling and chopping the onion, grating the garlic and ginger, and draining and rinsing the chickpeas
  • Heat a skillet over medium heat. Add a tablespoon of oil (optional) and the onions. Sautee for 3 to 5 minutes, or until they start to turn translucent and smell aromatic. Add the garlic, ginger, and curry spices. Sautee for another minute or two.
  • Next, add the drained and rinsed chickpeas and sautee for 1 to 2 minutes. Then add the crushed tomatoes and broth. Cook for about another minute, until combined.
  • Now add the coconut milk and lemon juice. Stir to combine. Turn the heat down to low and simmer for 3 to 5 minutes.
  • When the sweet potatoes are done roasting, remove them from the oven and carefully add them to the curry sauce. Cook for another 5 minutes, or until the sauce is the right consistency. Serve right away with basmati rice and cilantro.
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Notes

  • Some of the prep work can be done while the sweet potatoes roasting. This accounts for the prep time and cook time not adding up to the total time.
  • If you can't find unseasoned diced tomatoes, you might need to reduce the added salt somewhat.

Nutrition

Calories: 444kcalCarbohydrates: 70gProtein: 11gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 2026mgPotassium: 1218mgFiber: 14gSugar: 17gVitamin A: 24449IUVitamin C: 21mgCalcium: 166mgIron: 5mg
Keyword sweet potato chickpea curry
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Reader Interactions

Comments

  1. Freya

    November 18, 2023 at 1:47 am

    Do you drain the can of tomatoes?

    Reply
    • Julianne Lynch

      November 27, 2023 at 10:00 am

      You don't need to, but you can if you want.

      Reply

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Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

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