Vegan Sweet Potato Chickpea Curry Recipe

Name: Vegan Sweet Potato Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 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; 0.5 teaspoon salt; 0.25 teaspoon red chile flakes; 1 cup baby spinach

Cook Time: 20 minutes

Chickpea and Sweet Potato Curry

This flavorful curry is a perfect blend of spices, creamy coconut milk, and hearty vegetables. Ideal for a satisfying meal, it's easy to prepare and packed with nutrition.

Ingredients

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
teaspoon salt
teaspoon red chile flakes
1 cup baby spinach

Directions

Step 1: Heat the olive oil in a large skillet over medium heat.

Step 2: Add the chopped onion, minced garlic, and fresh ginger to the skillet. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.

Step 3: Stir in the chickpeas, diced tomatoes, coconut milk, and cubed sweet potato. Bring the mixture to a boil.

Step 4: Once boiling, reduce the heat to low and simmer for about 15 minutes, or until the sweet potato is tender.

Step 5: Season the curry with garam masala, cumin, turmeric, salt, and red chile flakes. Stir well to combine all the flavors.

Step 6: Just before serving, add the baby spinach and stir until wilted.

Nutrition Facts (per serving)

Calories: 293
Fat: 22g
Carbohydrates: 22g
Protein: 5g
Sodium: 515mg
Fiber: 5g
Sugars: 3g
Vitamin C: 15mg
Calcium: 56mg
Iron: 4mg
Potassium: 389mg

Servings Per Recipe: 6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

This Vegan Sweet Potato Chickpea Curry is a comforting, hearty dish that combines the richness of sweet potatoes and chickpeas with the warmth of aromatic Indian spices. It's an ideal meal for those looking for a satisfying, plant-based dish packed with flavor.

Origin and History

Curry, in its various forms, has a long and diverse history. This particular recipe takes inspiration from Indian cuisine, where curries are integral to the culture. While curry itself is believed to have originated in India, the fusion of ingredients like chickpeas (a staple in Indian cooking) and sweet potatoes (native to the Americas but widely embraced across many cuisines) reflects a more global approach to cooking. The combination of coconut milk, garam masala, and turmeric provides a balance of heat, sweetness, and creaminess, creating a dish that is both nourishing and rich in flavor. The use of plant-based ingredients also aligns with modern vegan and vegetarian cooking trends.

Regional Variations

The Vegan Sweet Potato Chickpea Curry might be considered a contemporary take on the traditional Indian curry, but it's important to note that regional differences in India give rise to a vast array of curry styles. For instance, in southern India, you might find more coconut-based curries, similar to the one in this recipe, while in the northern regions, dairy and yogurt play a more prominent role. The addition of sweet potatoes is not typical in every Indian curry, but its an increasingly popular ingredient due to its natural sweetness and ability to absorb the surrounding flavors. In some regions of India, like the coastal areas, you might also find the curry enriched with tamarind or lime for added tanginess.

Differences from Similar Dishes

While this curry may seem similar to other vegetable-based curries, such as a classic chickpea curry or a potato curry, there are notable differences. For one, the use of sweet potatoes adds a naturally sweet flavor that contrasts beautifully with the earthy spices like cumin and turmeric. Additionally, the inclusion of coconut milk provides a creamy texture that is characteristic of many South Indian and Thai curries, but not as common in northern Indian versions. The versatility of this dish allows for numerous variations, with cooks adding ingredients like spinach, peas, or even tofu, depending on personal preference and availability of ingredients.

Where Its Typically Served

This curry is popular in households, particularly in the United States and Europe, where vegan and plant-based diets are becoming increasingly common. It is also a common dish in vegetarian restaurants or those offering Indian-inspired menus. In India, though similar dishes may exist, this particular version is more likely to be found in fusion or contemporary Indian restaurants, which combine traditional flavors with modern vegan and health-conscious ingredients. It's usually served with steamed rice, naan, or flatbreads to soak up the flavorful sauce.

Interesting Facts

The word "curry" actually doesnt have a single definition in Indian languages. It's a British term that was coined during colonial times to describe a variety of spiced stews and sauces.
Chickpeas, one of the main ingredients in this recipe, are a powerhouse of protein and fiber. They have been cultivated for over 7,000 years and are a key component of many traditional Mediterranean and Middle Eastern dishes.
Sweet potatoes are often confused with yams, but they are different plants. While yams are starchy and less sweet, sweet potatoes are rich in vitamins, especially Vitamin A, which is beneficial for eye health.
The coconut milk in the curry not only adds creaminess but also enhances the absorption of fat-soluble vitamins like Vitamin A and Vitamin K from the sweet potatoes.
Garlic, ginger, and turmeric, which are used in this dish, are known for their anti-inflammatory properties and have been used in traditional medicine for centuries in many cultures, particularly in Asia.

Whether you're a vegan, vegetarian, or simply looking for a healthy and delicious meal, this Vegan Sweet Potato Chickpea Curry offers a delightful mix of flavors and textures, perfect for any dinner table.

FAQ about Vegan Sweet Potato Chickpea Curry Recipe

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. If the curry thickens upon sitting, simply add a little water or coconut milk to achieve your desired consistency.

Yes, you can freeze this curry. Let it cool completely, then store in an airtight container or freezer bag. It will keep in the freezer for up to 2-3 months. To reheat, thaw overnight in the fridge and heat gently on the stovetop.

Yes, you can adjust the spice level by adding more or less red chile flakes. If you prefer a milder curry, reduce the amount of red chile flakes, or omit them entirely. For extra heat, consider adding fresh chilies or a dash of cayenne pepper.

Yes, you can substitute the sweet potato with regular potatoes, cauliflower, or butternut squash. Each vegetable will offer a slightly different texture and flavor, but will still pair nicely with the curry's spices.

If you don't have spinach, you can substitute with other leafy greens such as kale, Swiss chard, or even frozen peas for a different texture. Be sure to add the greens towards the end of cooking to preserve their color and nutrients.

Yes, you can make this curry in a slow cooker. Add all ingredients except for the spinach and cook on low for 4-6 hours, or until the sweet potatoes are tender. Stir in the spinach just before serving. You may need to adjust the amount of liquid if using a slow cooker, as it may reduce less than on the stovetop.

Yes, this recipe is naturally gluten-free. Just be sure to check that the coconut milk and any other packaged ingredients you use do not contain gluten.

To make the curry richer or creamier, you can add a bit more coconut milk or use coconut cream instead. Alternatively, adding a spoonful of cashew cream or a dollop of plant-based yogurt can also achieve a creamy texture.

This curry pairs wonderfully with rice, quinoa, or naan bread. You can also serve it with couscous or any other grain of your choice. For a low-carb option, try serving it with cauliflower rice.

Yes, you can add protein by incorporating tofu, tempeh, or additional beans such as lentils. You can also use chickpea pasta or serve the curry with a side of quinoa to boost the protein content.

Comments

ProudBoard5045

10/06/2025 01:52:54 PM

Turned out well. Will definitely make this again. Based on other comments, I increased the spice by 1/2. I also added the spice when I added the beans and sweet potatoes. I think this gave the flavor more time to develop. I also diced the sweet potato very small (less than half inch cubes... closer to 1/4) and added two cups of baby spinach.

DaringDip5259

06/25/2023 06:47:18 PM

Really enjoyed making this recipe with my hubby. We did change a few things, but that's normal for us. The basic recipe is a great foundation and jumping off point to add items from your refrigerator. We added half cut up small cauliflower, about 2 cups of lentils, and a cup of broth, and a small 8oz can of tomato sauce (just to make more sauce since we put in the lentils. We did put in the spices in with the sauteed onions and garlic. Hubby doesn't like garam masala, so we doubled the other spices and also added curry powder, tumeric and 2 tsp of curry paste (we do like our spices). Put the finished recipe in a crock pot on low for the afternoon. Perfect! We loved it so much, we ended up eating on it for three days! Will be making this again for sure.

AmberEel4376

10/02/2024 08:59:29 PM

To enhance flavor, instead of add all ingredients together, first put 2 bayleaves in the olive oil and wait for tempering to be ready and add half table spoon of crushed carrom seeds. Stir it for 1 min and then add other ingredients as mentioned in the recipe earlier. Make the gravvy thick by crushing some already boiled chickpeas or add some 3-4 table spoon of whisked yogurt. Once cooked let the curry sit for 10 min. At the end add fenugreek leaves and garam masala on the top of the cooked curry.

cej

02/07/2021 12:54:19 AM

Excellent! Sauted chicken breasts. Did this first. Removed from pan. Sauted onion/ginger/garlic, then followed recipe as stated until adding spices. Added 1/4 salt instead of 1/2 tspn. Added 1/2 instead of 1/4 red pepper flakes. Forgot to buy spinach to used 1/2 pack frozen peas. Oh, forgot - used 2 sweet potatos instead of one. Fantastic!

Susan Engler

02/15/2024 12:10:53 AM

I like it and only switch the order of the ingredients, I add the cumin, Garam Marsala and tuneric to the sautéed onion, ginger and garlic once soft. I let seasonings cook for 30 seconds before adding the rest. I often add chunks of tofu also to simmer in the sauce during cooking to add more protein and the flavorful seasonings to the tofu. Lastly, I add extra spinach at the end.

Jen

10/07/2020 01:19:51 AM

Very good! I did use less olive oil and used light coconut milk. This cut down the calories to about 220 per serving. Also, I used a large-diced zucchini instead of spinach, which I'm sure is also good. I think this lends itself to most green vegetables, so you can use what you like/have. I kept all the other ingredients the same, including the spices, but I like to saute my spices with the onions and garlic. This gets more flavor from the spices and gets rid of that raw spice taste that can happen when you just add them at the end, like you'd do with salt. This was really delicious--thank you for such an approachable curry recipe with great results.

HardyPot7121

08/19/2023 01:34:48 AM

I agree with others that the diced sweet potatoes should be the sized of dice or else cooked longer than 15 min. I had coconut cream so used it with added water. Did not have Garam Masala so used the same amount of curry powder. I added 1 cup extra chick peas because I had them. For some nice crunch, and again, because I had it, about 2 Tablespoons of minced red bell pepper at the end with Swiss chard instead of spinach. Divine over some rice .

Angie O'Brien

01/31/2023 10:44:39 PM

I’ve made this countless times and added triple the spice amounts because we like strong curry at my house. As is, I find it very bland. This is a very versatile recipe! Tonight I made it with frozen peas, a mix of sweet potato and regular potato too because my sweet potato was small. I like to cook it for longer than the recipe states and allow it to reduce some.

ALISON J SMITH

01/20/2025 04:54:04 AM

This recipe was "OK". I cook many different curries and this was just kind of flat. I ended up adding an additional can of drained diced tomatoes, and doubling down on the curry - added additional garam masala, cumin, and a touch of fennel. Also - spices should be cooked before adding any fluid - spices want to be pan toasted a bit in order to bring out the flavors. Chickpeas (canned) also didn't soften much ... I cooked for a couple hours on low to get them to chill out. Anyway - good basic recipe but would benefit from some additions that add brightness to the flavors. Still experimenting!

ChristyACB

02/01/2024 05:19:30 PM

Fantastic and quick recipe for those nights when you want something that really satisfies, but doesn't take too long. Because I didn't have all the spices, I used Yellow Curry Paste (about 1.5 tbsp) and it was perfect. You can easily substitute regular potatoes for sweet potatoes, particularly when you're not wanting the extra cook time that sweets require. I served over an Ancient Grains mixture, which turned out to provide just the right amount of chew. Super recipe!

MirthCod7536

01/11/2025 04:04:04 AM

Most folks cook the spices with the onion garlic etc. It releases more flavor.

ChocoboRider

09/17/2025 11:26:52 AM

I loved it! It did take much longer to cook than listed, even with sweet potato diced small. I used 1.5x the garam masala, because I love that spice.

WorthySauce8264

04/13/2025 11:22:56 AM

This recipe was super quick and easy to make (very important the day I made it) and is very tasty. We only got four servings from it, but we also have big appetites. Next time I make it, I think I’d be interested in putting the spices in earlier, but that’s not to say this recipe isn’t flavorful as is. It’s very yummy - I’m just curious! Thanks for this tasty, quick, healthy meal!

Jedi Chimp

03/27/2025 11:52:33 AM

I used two sweet potatoes instead of just one, I'm not a big fan of coconut so I only used half the amount of coconut milk, although next time I might use a plant based cream instead. Having said all of this I did enjoy it and will probably make it again at some point

byugrad05

02/25/2025 03:48:01 PM

This was great! It was very filling despite being vegan. The only thing I changed was adding more spice than recommended based on personal experience and used peas rather than spinach. I paired it with a naan recipe found on this site!

Leo

02/05/2025 06:31:03 PM

It's a regular recipe in my house, everyone likes it. I've swapped a few ingredients on different occasions due to necessity: spinach for frozen peas, garam masala for curry powder, flakes for chopped chillies, sweet potato for new potatoes added leftover roast chicken. I've never thrown any away and I've shared it with all my friends who'll listen

Maria Hill

02/03/2025 12:30:50 AM

Made it on a whim — so glad I did.

FizzyClove9415

02/01/2025 10:04:43 PM

Great curry flavor and so easy to make!

FlashyPho1601

01/30/2025 08:01:38 PM

This was so easy to make and it tastes delicious. A real comfort food in winter !I did semi cook the sweet potato before adding to the frying pan and also cut them a lot smaller. I also used frozen spinach because it’s all I had and added slightly more than the recipe as I like spinach. 5 stars 🌟 🌟🌟🌟🌟

maxwellc629

01/26/2025 03:17:45 PM

I really enjoyed this recipe! The only thing I wish I had done differently was to add more spices (as I now see several others have suggested). It was really good but needed a bit more flavor.

Cook Time: 20 minutes

Vegan Sweet Potato Chickpea Curry Recipe