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A deliciously mild, perfectly spiced Sweet Potato and Chickpea Curry. Only 5 minutes of prep, created in one-pot using simple store cupboard ingredients. And the oven does all the hard work for you!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This is one of my favourite ever curries! Baking this curry adds so much flavor mixed with the spice blend makes this an incredibly delicious curry.
It uses incredibly simple and affordable ingredients that you can get from the grocery store and is such an easy curry 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 when I really needed an easy meal the most. 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!
Ingredients to make Sweet Potato and Chickpea Curry
- Sweet Potato – Adds a sweetness and creates such a comforting meal. Do also check out my Sweet Potato Soup.
- Turmeric – gives a slight sweetness and pairs well with the ginger.
- Paprika – is another great spice to bring some sweetness.
- Cayenne Pepper – brings a little more heat to this curry.
- Red Pepper Flakes – finish out the combination of spices in this dish.
- Tinned tomatoes – an affordable ingredient that boost the depth of flavor in this easy sweet potato curry.
- Can of chickpeas – canned chickpeas (aka garbanzo beans) are ideal for using as they’re quick to use and add plant-based protein.
- Full Fat Coconut Milk – adds a creamy consistency to make a delicious coconut chickpea curry.
- Tomato Puree – Adds an umami depth of flavor.
- Fresh Garlic – rounds out the flavor profile in this chickpea curry recipe.
See recipe card for full information on ingredients and quantities.
Substitutions
- Sweet Potato – Try making my Butternut Squash and Chickpea Curry instead or for if you’ve got white potatoes then try this Potato Curry.
- Tinned tomatoes – a combination of fresh tomatoes and tomato puree would work.
- Tinned chickpeas – cannelini, black beans or even red lentils.
- Can of coconut milk – you could try using coconut cream (creamed coconut) along with water to mimic the consistency.
- Spices – If you want to make this even easier then you could you medium curry powder or garam masala to this curry or your favourite mix of Indian spices.
- Fresh Garlic – Garlic powder (1 tsp) would be a good swap if you don’t have any fresh garlic at home.
What to serve with Sweet Potato Curry
- White rice – Always a firm favourite to side any Indian curry.
- Brown rice – One of my favourite sides with any ultimate comfort food.
- Jasmine rice – With it’s fluffier texture, it pairs brilliant with any curry.
- Basmati rice – Adds a slightly nutty taste which pairs well with this creamy curry sauce.
- Quinoa – For a slightly healthier side, heres how I make Quinoa perfect everytime.
- Naan Bread – A must have side with all my easy curry recipes.
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 olive oil or coconut 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
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).
Their peak season is October to March time.
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 prep for the next 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 airtight 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.
More Sweet Potato Recipes
- Sweet Potato Satay Curry
- Sweet Potato and Black Bean Stew
- Homemade Sweet Potato Gnocchi
- Sweet Potato Brownies
- Air Fryer Sweet Potato Wedges
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Sweet Potato and Chickpea Curry
Ingredients
- 2 tsp olive oil, (or coconut oil)
- 2 garlic cloves, peeled and crushed
- 2 tsp turmeric
- 1 pinch chilli flakes
- ½ tsp paprika
- ½ tsp cayenne pepper
- 2 medium sweet potatoes, peeled and chopped into cubes
- 800 ml (2) cans of full fat coconut milk
- 2 tbsp tomato puree
- 800 g (2) cans of tomatoes
- 400 g (1) 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.
I love this recipe so much. This is my go-to meal as my family love it as do elderly in-laws. It’s super easy to make and it tastes delicious and is so healthy. I love all James’s recipes but this is the best.
Yay 🙂 thank you Mairi!
Brilliant, clear easy method and very informative.
This is going to be a regular on our menu.
Great recipe, this has encouraged me to explore more of your plant based recipes. Thank you
Thanks so much Patsy 🙂
The turmeric and coconut milk are so tasty together. My kids asked me to add chicken, so i cubed it and sauteed it and then continued the recipe. I also figured out that hob=stovetop and tomato puree=tomato paste translated to USA English.
Thanks so much Shari 🙂
Awesome recipe yet again. James you really do know how to create fantastic recipes that are also Vegan – result.