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    Home » Recipes » Dinner

    Published: Oct 21, 2020 · Modified: Jul 31, 2023 by James Wythe · This post may contain affiliate links

    Sweet Potato & Chickpea Curry

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    Sweet Potato Chickpea Curry Pinterest 2
    Sweet Potato Chickpea Curry Pinterest

    Extremely easy, mild vegan Sweet Potato & Chickpea Curry. It’s a totally delicious baked curry that will really impress. Only 5 minutes of prep, using mainly store cupboard ingredients. The oven does all the hard work for you.

    Sweet Potato & Chickpea Curry cooked in a large cast iron pot.

    Recipe Difficulty – Very Easy

    Jump to:
    • Why this recipe works
    • Why Make This Recipe
    • Ingredients to make Sweet Potato & Chickpea Curry
    • How to make Sweet Potato & Chickpea Curry
    • Recipe FAQs
    • Serving Suggestions
    • Leftovers
    • Recipe
    • Reviews

    Why this recipe works

    This is one of my favourite ever curries! The baked flavour mixed with the mild spices make this an incredibly tasty curry.

    Pair this up against your favourite takeaway curry and this will totally win. Plus it’s extremely easy to make, veg packed and cost effective to make.

    It is also a very special recipe of mine that I taught myself how to cook about 12 years ago (way before the blog started) in my housebound stage of my illness recovery. I had zero cooking skills and a chair in my kitchen to sit down on whilst I taught myself a few recipes to survive off. This was one of them as you simply just chuck ingredients into a pot and I have made it regularly ever since!

    If you’re looking for more one pot recipes just like this then do check out my Sweet Potato & Black Bean Stew or Thai Red Prawn Curry.

    Why Make This Recipe

    • Incredibly easy – simple as adding the ingredients to a large pot and baking.
    • Minimal prep – literally 5 minutes of prep, that’s it!
    • Store cupboard ingredients – things you’ll most likely have already.
    • Made in One-Pot – less washing up!
    • Extremely tasty – trust me you will LOVE the flavour this packs.
    • Perfectly spiced – mild spice to suit all (you can add more if you love heat).
    • Gluten free & Vegan – but you can always add extra’s in if you wish.

    Ingredients to make Sweet Potato & Chickpea Curry

    Sweet Potato Curry ingredients.

    If you haven’t got all the ingredients, here are a few swap suggestions for you.

    • Sweet Potato – for butternut squash
    • Individual Spices – try curry powder
    • Tinned tomatoes – tomato Passata will also work
    • Tinned chickpeas – cannelini, black beans or even lentils

    See recipe card for full information on ingredients and quantities.

    How to make Sweet Potato & Chickpea Curry

    sweet potato peeled and chopped into cubes.

    Step 1: Firstly peel and chop your sweet potatoes into cubes.

    large cast iron pot with olive oil and garlic frying.

    Step 2: Heat a large pot oven a low/medium heat with oil and crushed garlic until the garlic begins to sizzle.

    cast iron pot with the sweet potato and spices frying.

    Step 3: Add the spices and chopped sweet potato and mix.

    large pot with all the ingredients ready to go into the oven to bake.

    Step 4: Now add all the tinned ingredients (coconut milk, tomatoes, chickpeas) and mix. Place in the oven or simmer on the hob.

    baked sweet potato curry in a pot served with lime and coriander.

    Step 5: Remove from the oven and add kale/spinach (optional) and place back in the oven for 15 minutes.

    Recipe FAQs

    Below are some answers to commonly asked questions for this Sweet Potato & Chickpea Curry.

    Can I cook this on the hob instead?

    Absolutely! This recipe works really well by just simmering on the hob. I personally love the oven baked flavour but it’s still very tasty cooked on the hob.

    How spicy is it?

    I make all my curries fairly mild so that everyone can enjoy. I leave it open to those who love a spicy curry to add extra spice in to suit their tolerance. Another mild curry of mines is my Slow Cooker Chickpea Curry!

    Can I add in extra protein?

    Yes! The base of this curry is vegan but you can always add extras in such as tofu, chicken, salmon or prawns to it, I do this by frying them separately and adding at the same time as the greens (15 minutes before the end).

    Serving Suggestions

    Some of my favourite sides to serve with this Sweet Potato Curry are the following:

    • You can’t beat serving a curry with Naan. My homemade Best Gluten-Free Naan with totally amaze you!
    • Rice or quinoa are brilliant sides to this curry.

    Leftovers

    Batch cooking is one of my favourite ways to reduce time in the kitchen. So even if you’re cooking for 1 or 2 then make the full recipe or even double the recipe as you can have it for a quick meal another day.

    • Fridge: Allow to cool and store in a sealed container in the fridge for up to 2 days.
    • Freezing: Allow to cool and store in a sealed container in the freezer for up to 3 months.
    • Reheating from fridge: simply add to a pot over a low simmer with the lid on until hot or you can microwave.
    • Reheating from frozen: simply allow to defrost and reheat either in a pot (as per above) or in the microwave.

    Similar Recipes

    If you are looking for more amazing curry recipes… here are some of my favourites!

    • 10 Minute Peanut Butter Curry
    • 10 Minute Chickpea & Spinach Curry
    • Veggie Thai Green Curry
    • Tofu Katsu Curry
    • Cod & Cauliflower Curry
    Sweet Potato & Chickpea Curry cooked in a large cast iron pot.

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    Tried this Sweet Potato & Chickpea Curry recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

    P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

    Recipe

    Sweet Potato & Chickpea Curry cooked in a large cast iron pot

    Sweet Potato & Chickpea Curry

    Incredibly easy and versatile vegan baked curry using store cupboard ingredients with only 5 minutes of prep!
    5 from 14 votes
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    Print Pin Rate
    Course: Dinner
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 4 people
    Calories: 550kcal
    Author: James Wythe
    Cost: £7

    Ingredients

    • 2 teaspoon oil (I use coconut)
    • 2 garlic cloves peeled and crushed
    • 2 teaspoon turmeric
    • 1 pinch chilli flakes
    • ½ teaspoon paprika
    • ½ tsp cayenne pepper
    • 2 sweet potatoes peeled and chopped into cubes
    • 2 400ml cans of coconut milk
    • 2 tablespoon tomato puree
    • 2 400g cans of tomatoes
    • 1 400g can of chickpeas drained and rinsed
    • 2 handfuls kale or spinach (optional)
    • salt & pepper
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    Instructions

    • Pre-heat your oven to 200C (fan oven)
    • Firstly peel and chop your sweet potatoes into cubes
    • Now heat a large pot oven a low/medium heat with oil and crushed garlic until the garlic begins to sizzle
    • Add your spices and chopped sweet potato and mix
    • Now add all the tinned ingredients (coconut milk, tomato puree, tinned tomatoes, chickpeas) and mix
    • Bring to a boil and then place in the pre-heated oven for 45 minutes
    • Remove from the oven and add kale/spinach (optional) and place back in the oven for 15 minutes

    Notes

    Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
     
    Substitutions & Variations: I have included a list of these in the post above.
    To Store: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
     
    To Freeze: Allow to cool, store in an airtight container in the freezer for up to 3 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
     
    Tip 1: Slicing the sweet potato into even pieces helps it cook evenly. 
     
    Tip 2: You don’t have to bake this curry, you can also simmer it on the hob for 45 minutes.
     
    Tip 3: Try serving it with my gluten-free naan recipe!

    Nutrition

    Calories: 550kcal | Carbohydrates: 46g | Protein: 11g | Fat: 27g | Saturated Fat: 18g | Fiber: 10g | Sugar: 17g

    Please note that Nutrition information is a rough estimate

    Did you make this Recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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    Share it with your friends!

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      Recipe Rating




    1. Alicia says

      December 21, 2022 at 9:35 am

      5 stars
      Awesome recipe yet again. James you really do know how to create fantastic recipes that are also Vegan – result.

      Reply
    2. Josephine Bridgland says

      November 05, 2022 at 11:25 am

      Hi love your recipes but what can I use instead of coconut milk as I am allergic to it .thanks Jo

      Reply
    3. Alex says

      July 31, 2022 at 6:24 pm

      Wow! Amazing flavour. My favourite so far. Might add some prawns next time.

      Reply
      • James Wythe says

        August 03, 2022 at 8:59 am

        Yay 🙂 so pleased you enjoyed it!

        Reply
    4. Faye says

      April 18, 2022 at 10:37 pm

      5 stars
      This was absolutely delicious! It felt very comforting and soothing. It’s full of flavour but not too much heat. I will definitely be making this again and I will try making the nann breads to go with it next time.

      Reply
    5. Rebecca says

      June 13, 2021 at 7:06 am

      I bought all the ingredients to make this recipe but then I found out my oven broke :/ Do you think it is still possible to make this recipe on a stovetop? If so, how long would you let the ingredients simmer?

      Reply
    6. Kiera says

      June 01, 2021 at 8:16 pm

      Hi James! I think this recipe is supposed to include tomato purée but it’s not written on the ingredients list!

      Reply
      • James Wythe says

        June 03, 2021 at 2:49 pm

        Good spot Kiera, added it in now! Thank you and enjoy the recipe 🙂

        Reply
    7. JEMIMA HIBBERD says

      March 10, 2021 at 6:55 pm

      5 stars
      My first ever Vegan meal and what a hit with the family!
      It was absolutely gorgeous and I cannot wait to expand my vegan repertoire now using this site.
      I genuinely am very impressed – sooooooo tasty!

      Reply
      • James Wythe says

        March 11, 2021 at 8:14 am

        Thanks Jemima 🙂 so happy to hear you enjoyed it!

        Reply
    8. Stefan says

      March 03, 2021 at 5:19 pm

      Hi James,

      I tried it out and it was great. Very easy to do. It was a little bit more liquid than in your picture but the taste was still great along with some rice. Thank you!

      Reply
    9. sandy says

      November 01, 2020 at 1:55 pm

      Hi James, this looks so good. Can’t seem to find how many the recipe serves though please?
      Have you considered including nutritional information for your recipes. I am particularly interested in carbohydrate content as have to have a low carb diet for controlling diabetes, so it would be very helpful.
      Many thanks for all your great recipes, Sandy

      Reply
      • James Wythe says

        November 02, 2020 at 8:17 am

        Hey Sandy, good spot! I forgot to add it onto the recipe card. It serves 4 large portions or 6 smaller 🙂 enjoy! and regarding your other question, I don’t add nutritional info as I don’t like calories being added but I will see if there is a way of showing other nutrient levels in the recipes.

        Reply
    10. Helen says

      April 19, 2019 at 6:49 pm

      5 stars
      Really easy to make, lovely mild curry. I added lentils too and it was delicious. My 6 year old son loved it.
      Thanks again James!

      Reply
      • James says

        April 23, 2019 at 8:34 am

        5 stars
        Thank you Helen 🙂 so happy that you and your son enjoyed it!

        Reply
    11. susan power says

      November 26, 2018 at 1:17 pm

      loved the sweet potato and black bean stew

      Reply

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    Hey, I’m James! A fully qualified Health Coach, Author and Professional Food Blogger with over 1 million followers. My aim is to inspire you to cook easy and delicious home cooked food. 12 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I opened my blog in 2016 to share the easy allergy friendly recipes that I taught myself to cook.

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    Hey, I’m James! A fully qualified Health Coach, Author and Professional Food Blogger with over 1 million followers. My aim is to inspire you to cook easy and delicious home cooked food. 12 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I opened my blog in 2016 to share the easy allergy friendly recipes that I taught myself to cook.

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