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.
Recipe Difficulty – Very Easy
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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
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
Step 1: Firstly peel and chop your sweet potatoes into cubes.
Step 2: Heat a large pot oven a low/medium heat with oil and crushed garlic until the garlic begins to sizzle.
Step 3: Add the spices and chopped sweet potato and mix.
Step 4: Now add all the tinned ingredients (coconut milk, tomatoes, chickpeas) and mix. Place in the oven or simmer on the hob.
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.
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.
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!
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
YOU MIGHT ALSO LIKE…
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Recipe
Sweet Potato & Chickpea Curry
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
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
Nutrition
Please note that Nutrition information is a rough estimate
Awesome recipe yet again. James you really do know how to create fantastic recipes that are also Vegan – result.
Hi love your recipes but what can I use instead of coconut milk as I am allergic to it .thanks Jo
Wow! Amazing flavour. My favourite so far. Might add some prawns next time.
Yay 🙂 so pleased you enjoyed it!
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.
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?
Hi James! I think this recipe is supposed to include tomato purée but it’s not written on the ingredients list!
Good spot Kiera, added it in now! Thank you and enjoy the recipe 🙂
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!
Thanks Jemima 🙂 so happy to hear you enjoyed it!
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!
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
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.
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!
Thank you Helen 🙂 so happy that you and your son enjoyed it!
loved the sweet potato and black bean stew