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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.
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