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Simple Chickpea Sweet Potato

Featured in: Flavorful Vegan Meals and Snacks

This Sweet Potato and Chickpea dish combines tender veggies with a fragrant curry sauce made with coconut milk, tomatoes, and spices like cumin, curry powder, and coriander. Vegan, gluten-free, and done in 35 minutes, it's perfect for weeknight dinners. Freeze leftovers for later or make ahead. Serves up to four and pairs great with rice, fresh herbs, and a touch of crunch from red onions.
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Updated on Sun, 27 Apr 2025 16:43:12 GMT
Sweet Potato and Chickpea Dish Pin it
Sweet Potato and Chickpea Dish | tastefullyrecipe.com

This soft and fragrant Chickpea and Sweet Potato Curry turns basic ingredients into a deep, fulfilling dish. Blending smooth coconut milk with well-seasoned chickpeas and soft sweet potatoes makes a nourishing curry that soothes your body and mind. Every bite offers a nice mix of textures and tastes that'll take you right to the core of genuine Indian cuisine.

I've cooked this curry so many times for family get-togethers, and it always wows even the biggest meat fans. The way the sweet potatoes partly break down and naturally make the sauce thicker creates a tempting texture that makes everyone want more.

Tasty Ingredients

  • Sweet Potatoes: Go for solid, orange ones with unblemished skin for just the right mix of sweet and starchy
  • Chickpeas: Thoroughly washed canned chickpeas do great, but cooking your own dried ones adds extra bite
  • Coconut Milk: Use the full-fat kind for the richest result and to bring out all the spice flavors
  • Fresh Spinach: Pick vibrant, fresh leaves to add nice color and extra goodness
  • Flavor Spices: Every spice builds taste depth, from cozy cinnamon to robust cumin

Kitchen Wizardry Steps

Flavor Foundation:
Slowly warm your biggest skillet and watch your onions turn golden and sweet.
Spice Medley:
Brown your spice mix until your kitchen smells amazing.
Potato Transformation:
Mix in your chunks and see them gradually soak up all those wonderful flavors.
Finishing Touch:
Mix the spinach through and let it swirl into the rich sauce.
Tasty Chickpea and Sweet Potato Curry Pin it
Tasty Chickpea and Sweet Potato Curry | tastefullyrecipe.com

My little girl always asks for this curry when it's cold outside, and I love seeing her get excited when she notices the sweet potatoes getting just right in the sauce.

Ideal Warmth

Serving at just the right warmth lets all the rich flavors stand out, while the coconut milk gives a smooth, velvety finish with every spoonful. Let your curry sit for 5-10 minutes after cooking so it reaches the best thickness.

Pair It Well

Enjoy this warming dish with light basmati rice, fresh naan bread, or quinoa for extra protein. A side of cool cucumber raita makes a nice contrast to the curry's deep flavors.

Customize Your Bowl

Switch up this flexible curry by using butternut squash instead of sweet potatoes, tossing in some roasted cauliflower, or adding red lentils for more protein. Each change creates something new while keeping that comforting feel.

Storing Your Curry

Keep leftover curry in a sealed container for up to four days, letting the tastes grow stronger over time. Warm it up slowly on your stove, adding a bit of water or coconut milk to get it just how you like it.

Close-up Chickpea and Sweet Potato Curry Recipe Pin it
Close-up Chickpea and Sweet Potato Curry Recipe | tastefullyrecipe.com

After tweaking this dish for years, I've learned that the secret is taking your time – letting each ingredient build on the last one, creating a blend of flavors that work together perfectly. This curry isn't just food; it's a showcase of how simple stuff can turn into something truly special.

Frequently Asked Questions

→ How long can I store this dish in the fridge?
It stays good for up to 2 days if kept in a sealed container.
→ Can this Sweet Potato dish be frozen?
Definitely! Freeze for up to 3 months. Just cool it first and thaw in the fridge overnight.
→ What other veggies work in this dish?
Try adding cauliflower, zucchini, green beans, mushrooms, or diced peppers along with the sweet potato.
→ Could I make this in a slow cooker?
Yes, cook it on low for about 5-6 hours or on high for 3-4 hours. Toss in the spinach right at the end.
→ What’s the best side to serve with this?
Serve over rice, and add a sprinkle of coriander, some thinly sliced red onions, and a pinch of chili flakes if you like spice.

Chickpea Sweet Potato

A creamy Sweet Potato and Chickpea dish simmered with coconut milk, spices, and spinach. Comes together in just 35 minutes.

Prep Time
5 Minutes
Cook Time
30 Minutes
Total Time
35 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Indian

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 2 medium sweet potatoes (roughly 450g), peeled and diced into 2cm pieces
02 1 big onion (or 2 smaller ones), finely diced
03 2 garlic cloves, chopped finely
04 2 teaspoons of freshly minced ginger
05 1 tin (400g/14oz) of chickpeas, rinsed and drained
06 2 tins (400g/14oz each) of chopped tomatoes
07 1 can (400g/14oz) of full-cream coconut milk
08 2 tablespoons of concentrated tomato paste
09 2 heaping cups (about 60g) of baby spinach leaves
10 2 tablespoons of cooking oil

→ Spice Blend

11 2 tablespoons mild curry seasoning
12 1 tablespoon ground coriander powder
13 ½ tablespoon ground cumin seeds
14 1 teaspoon of ground paprika spice
15 ½ teaspoon ground cinnamon
16 ½ teaspoon of table salt
17 ½ teaspoon of freshly ground black pepper

→ For Serving

18 Steamed rice
19 Freshly chopped coriander leaves
20 Sliced red onions
21 Sprinkle of chili flakes

Instructions

Step 01

Warm up the vegetable oil in a big pan on medium-high heat. Toss in the diced onions and cook for 5 minutes while stirring until they soften.

Step 02

Mix in the minced garlic, ginger, and all the spices (curry powder, coriander, cumin, paprika, cinnamon, salt, and pepper). Cook everything for about a minute to let the aroma bloom.

Step 03

Stir in the sweet potato chunks, drained chickpeas, chopped tomatoes, coconut milk, and tomato paste. Let it all heat up together until it starts to gently bubble.

Step 04

Cook the mixture on a low bubble for around 20 minutes, giving it the occasional stir, until the sweet potatoes are soft. If it looks too thick, add a splash of water.

Step 05

Fold the spinach into the mixture until it wilts. Dish up the curry on rice and add some chopped coriander, red onions, and a pinch of chili flakes if you like some heat.

Notes

  1. You can make this ahead of time and keep it in the fridge for up to 2 days
  2. Freezes well - cool it completely first, then freeze. Move to the fridge overnight to defrost
  3. Throw in extra veggies like courgettes, peppers, or cauliflower if you want
  4. Pop everything into a slow cooker on high for 3-4 hours or on low for 5-6 hours

Tools You'll Need

  • Big frying pan or deep skillet
  • Knife and cutting board
  • Spoons for measuring
  • Opener for cans

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 553
  • Total Fat: 31 g
  • Total Carbohydrate: 64 g
  • Protein: 14 g