Is there anything more comforting than a pot of something warm, fragrant, and simmering away on the stove? This Sweet Potato and Chickpea Curry is my family’s go-to weeknight hero. It’s the kind of meal that fills your kitchen with incredible smells and delivers a hug in a bowl. Honestly, it might just become your new favorite way to get a hearty, plant-based dinner on the table without a fuss. So good.
Top Reasons To Make It
- It’s a complete, balanced meal loaded with veggies, plant-based protein, and fiber.
- You can make it in one pot for minimal cleanup on a busy night.
- The flavors are incredibly deep and complex, tasting like it simmered for hours.
- It’s naturally vegan and gluten-free, making it a fantastic crowd-pleaser.
- Leftovers are even better the next day, making your future self very happy.
Ingredients
The full recipe with measurements is in the card below, but here’s a look at what you’ll need and why each ingredient matters. This is all about building layers of flavor.
- Olive Oil: For sautéing our aromatics.
- Yellow Onion: The sweet, savory base of the curry.
- Garlic and Ginger: For that essential punch of flavor.
- Curry Powder & Turmeric: The warm, earthy spice backbone.
- Diced Tomatoes: They create the rich, tangy body of the sauce.
- Full-Fat Coconut Milk: For incredible creaminess and a hint of sweetness.
- Sweet Potatoes: They break down slightly to thicken the curry and add a sweet contrast.
- Chickpeas: Our hearty, protein-packed star.
- Baby Spinach: Wilted in at the end for a pop of color and nutrients.
- Salt: To make all those flavors sing.
Instructions
- In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant—don’t let the garlic brown!
- Add the curry powder and turmeric, stirring constantly for about 30 seconds to toast the spices. This quick step makes them so, so aromatic.
- Pour in the diced tomatoes with their juices and the creamy coconut milk. Give everything a good stir, scraping up any bits from the bottom of the pot.
- Add the diced sweet potatoes and drained chickpeas. Bring the curry to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes. You’ll know it’s ready when the sweet potatoes are tender enough to easily pierce with a fork.
- Turn off the heat. Stir in the fresh spinach until it’s just wilted. Season with salt to taste.
- Serve immediately over a bed of fluffy rice, and enjoy!
Variations & Substitutions
- Protein Swap: Not a chickpea fan? Cubed firm tofu works beautifully in this vegan curry rice recipe. Just pat it dry and pan-sear it before adding it in with the sweet potatoes.
- Spice Level: Love heat? Add a diced jalapeño with the onions or a pinch of cayenne with the spices. Honestly, if you hate heat, skip it entirely—it’s still fantastic.
- Greens: Kale or chopped collards can stand in for the spinach; just add them a few minutes earlier so they have time to soften.
- Potatoes: Butternut squash or regular potatoes are a great substitute for sweet potatoes in this chickpea and potato curry.
Serving Ideas & Pairings
This dish is a complete vegetarian chickpea curry with rice, but it’s also wonderfully versatile. For a low-carb option, try it over cauliflower rice. A side of warm naan bread is perfect for scooping up every last bit of sauce. A simple, crunchy cucumber salad with a lemon vinaigrette on the side provides a lovely fresh contrast to the rich, warm spices of the curry.
Storage & Reheating
Let the curry cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 4 days. You can also freeze it for up to 3 months. To reheat, gently warm it in a saucepan over medium-low heat, stirring occasionally, until bubbly. You may need to add a splash of water or vegetable broth if it has thickened up too much in the fridge.
Tips For Success
- Don’t skip toasting the spices! That quick 30-second sizzle in the oil unlocks their full flavor potential.
- Use full-fat coconut milk for the creamiest, most luxurious sauce. Light coconut milk will work but results in a thinner curry.
- Taste and season at the end. The right amount of salt is crucial to bringing all the flavors together.
- Let it rest for 10 minutes off the heat before serving. This allows the sauce to thicken up perfectly.
- Get the kids involved! Mine love sprinkling in the spinach and giving the pot a big stir.
Frequently Asked Questions
- Can I make this in a slow cooker? Absolutely. Sauté the onions, garlic, and spices in a skillet first, then transfer everything except the spinach to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the spinach right before serving.
- Is this curry spicy? As written, it’s very mild and family-friendly. The heat level is completely customizable to your taste.
- What other vegan chickpea and rice recipes would you recommend? This one is a classic, but branching out into a coconut lime version or a Moroccan-inspired stew with apricots is always fun.
- Can I use dry chickpeas? Yes, but you’ll need to cook them completely separately until very tender before adding them to the curry.
Sweet Potato and Chickpea Curry: A Cozy Vegan Feast
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Sweet Potato and Chickpea Curry is a cozy, flavorful dish that’s rich in plant-based protein and creamy coconut goodness. It’s perfect for weeknight dinners or meal prep—and 100% satisfying with warm spices and hearty veggies.
Ingredients
▢ 1 tbsp olive oil
▢ 1 yellow onion, diced
▢ 3 garlic cloves, minced
▢ 1 tbsp fresh ginger, grated
▢ 1 tbsp curry powder
▢ 1 tsp ground turmeric
▢ 1 can (14.5 oz) diced tomatoes
▢ 1 can (13.5 oz) full-fat coconut milk
▢ 2 medium sweet potatoes, peeled and diced
▢ 1 can (15 oz) chickpeas, drained and rinsed
▢ 2 cups baby spinach
▢ Salt, to taste
▢ Cooked rice, for serving
Instructions
1. In a Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, about 5–7 minutes.
2. Add garlic and ginger; sauté for 1 minute until fragrant.
3. Stir in curry powder and turmeric; toast for 30 seconds.
4. Add diced tomatoes and coconut milk. Stir to combine.
5. Add sweet potatoes and chickpeas. Bring to a simmer.
6. Cover, reduce heat, and cook 20–25 minutes, until potatoes are fork-tender.
7. Stir in spinach until wilted.
8. Season with salt to taste.
9. Serve over rice and enjoy!
Notes
You can add red pepper flakes for a little heat.
This curry keeps well for 3–4 days in the fridge and freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 8g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
