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Flavorful Chickpea and Sweet Potato Curry

Featured in: Delicious Vegetarian Meals That Satisfy Everyone

This Chickpea and Sweet Potato Curry blends soft sweet potatoes, hearty chickpeas, and spinach into a creamy coconut-based sauce. Flavored with Indian-inspired spices like cumin, coriander, and curry powder, this dish is naturally vegan, gluten-free, and incredibly easy to make. Whip it up in just 35 minutes for a satisfying weeknight meal that serves four. Pair it with rice and top with fresh herbs or onions for extra flair. You can freeze or make it ahead too!
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Updated on Thu, 27 Feb 2025 20:17:02 GMT
Sweet Potato and Chickpea Curry Pin it
Sweet Potato and Chickpea Curry | yummygusto.com

Experience the comforting embrace of this aromatic Chickpea and Sweet Potato Curry. Velvety coconut milk envelops tender chickpeas and perfectly cooked sweet potatoes in a rich, spice-infused sauce. This hearty vegetarian dish delivers authentic Indian flavors in every spoonful, creating a satisfying meal that nourishes both body and spirit.

Essential Ingredients

  • Sweet Potatoes: Medium-sized, orange variety for optimal sweetness and texture
  • Chickpeas: Two 15-ounce cans, drained and rinsed
  • Coconut Milk: Full-fat variety for maximum richness
  • Fresh Spinach: One large bunch, washed and dried
  • Spice Blend: Cumin, coriander, turmeric, and garam masala

Cooking Method

  1. Sauté onions until golden and fragrant
  2. Bloom spices in oil to release flavors
  3. Add sweet potatoes and cook until beginning to soften
  4. Pour in coconut milk and simmer until vegetables are tender
  5. Finish with fresh spinach stirred through
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Tasty Chickpea and Sweet Potato Curry | yummygusto.com

Serving Temperature

Allow curry to rest 5-10 minutes before serving. This resting period helps the sauce achieve ideal thickness and allows the flavors to fully develop.

Serving Suggestions

Pair with steamed basmati rice, fresh naan bread, or quinoa. Add cucumber raita on the side for a cooling contrast.

Recipe Variations

Substitute butternut squash for sweet potatoes, add cauliflower florets, or include red lentils for extra protein and different textures.

Storage Instructions

Keep in an airtight container up to 4 days in the refrigerator. Reheat gently, adding liquid as needed to maintain desired consistency.

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Close-up Chickpea and Sweet Potato Curry Recipe | yummygusto.com

Frequently Asked Questions

→ How long will this dish stay fresh in the fridge?
It’ll keep for about two days when you store it in a sealed container.
→ Can I freeze leftovers?
Absolutely! Pop it in the freezer for up to three months. Just let it cool before freezing and thaw it in the fridge overnight.
→ What other veggies work well in this recipe?
Try tossing in cauliflower, zucchini, peppers, mushrooms, butternut squash, or green beans along with the sweet potatoes.
→ Can I make this in a slow cooker?
Yep! Cook it for about 3-4 hours on high or 5-6 hours on low. Wait until the end to stir in the spinach.
→ What sides go well with this curry?
Serve it with fluffy white or pilau rice, and sprinkle on some coriander, sliced onions, and chili flakes if you like a bit of heat.

Sweet Potato & Chickpea Dish

A creamy, flavorful Sweet Potato and Chickpea Curry made with rich coconut milk, spinach, and cozy spices. Perfectly quick and ready in 35 minutes.

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

Category: Meat-Free Dishes

Difficulty: Intermediate

Cuisine: Indian

Yield: 4 Servings

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

Ingredients

→ Main Ingredients

01 2 medium sweet potatoes (about 450g) that have been peeled and cubed into 2cm pieces
02 1 large onion, or 2 small ones, chopped finely
03 2 cloves of garlic, crushed or minced
04 2 teaspoons of fresh ginger, grated or minced finely
05 1 can (400g/14oz) of chickpeas, rinsed and drained
06 2 cans (400g/14oz each) of diced tomatoes
07 1 can (400g/14oz) of rich coconut milk
08 2 tablespoons of concentrated tomato paste
09 2 heaped cups (60g) of baby spinach leaves
10 2 tablespoons of cooking oil, like vegetable oil

→ Spice Blend

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

→ For Serving

18 Steamed rice
19 Chopped fresh coriander leaves
20 Thinly sliced red onion
21 Crushed chilli flakes

Instructions

Step 01

Pour the vegetable oil into a big skillet and warm it up over medium-high heat. Toss in the chopped onions and cook for about five minutes, stirring often until they soften.

Step 02

Add the minced garlic and ginger, along with all the spices (mild curry powder, ground coriander, cumin, paprika, cinnamon, salt, and pepper). Cook everything together for another minute to bring out all the lovely smells.

Step 03

Mix in the cubed sweet potatoes, drained chickpeas, canned diced tomatoes, tomato paste, and coconut milk. Give everything a good stir and let it start to simmer.

Step 04

Let the curry bubble gently for about 20 minutes, giving it a stir every now and then. Check the sweet potatoes—when they’re soft, you’re good. Add a little water if the sauce feels too thick while it’s cooking.

Step 05

Stir in the spinach until it wilts into the curry. Serve it hot with rice and top it with fresh coriander, red onion slices, and chilli flakes if you like a kick.

Notes

  1. You can make this curry ahead—it keeps in the fridge for two days.
  2. To freeze, let it cool completely before transferring to the freezer. Defrost it in the fridge overnight before reheating.
  3. Feel free to toss in extra veggies like zucchini, bell peppers, or cauliflower.
  4. Works great in a slow cooker—cook it on high for 3-4 hours or low for 5-6 hours.

Tools You'll Need

  • A large skillet or frying pan
  • Cutting board and knife
  • Measuring spoons
  • A can opener

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