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Sweet Potato and Chickpea Curry

A creamy, protein-rich vegan curry packed with warming spices and natural sweetness from tender sweet potatoes, hearty chickpeas, and coconut milk.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 340
Ingredients Method Notes

Ingredients
  

For the curry
  • 2 tbsp olive oil or coconut oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1.5 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 0.25 tsp cayenne pepper (optional)
  • 2 medium sweet potatoes, peeled and cubed (about 4 cups)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup vegetable broth
  • 2 cups fresh spinach or chopped kale
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for garnish

Method
 

Preparation
  1. Heat oil in a large pot over medium heat. Add diced onion and cook 4–5 minutes until soft.
  2. Add garlic and ginger. Cook 1 minute until fragrant.
  3. Stir in curry powder, cumin, coriander, turmeric, and cayenne. Toast spices for 60 seconds while stirring.
  4. Add sweet potatoes, chickpeas, diced tomatoes (with juice), coconut milk, and vegetable broth.
Cooking
  1. Bring to a gentle boil, then reduce heat. Cover and simmer 15–18 minutes until sweet potatoes are fork-tender.
  2. Lightly mash a few sweet potato cubes to thicken the curry naturally.
  3. Stir in spinach or kale and cook 2–3 minutes until wilted.
  4. Season with salt, pepper, and fresh lime juice before serving.

Notes

Cut sweet potatoes evenly for consistent cooking. Toast spices briefly to deepen flavor. Use full-fat coconut milk for richer texture. Adjust spice level with extra cayenne if desired. This curry is naturally dairy-free and gluten-free.