Sweet potato chickpea curry is a hearty and delicious meal the whole family will love!
Sweet potato chickpea curry is one of my favorite dinner recipes these days.
You might be thinking, hmm…sweet potatoes in curry? I don’t know about that.
Okay, I hear you. Let me just walk you through the super scientific recipe process that went on in my head:
“I’m starving! We have sweet potatoes…and coconut milk. And chickpeas. I love all these things. Can I combine them into a big pot of curry?!”
Yes.
I did combine everything, and it was so tasty. The End.
Well, not really…I had to photograph it, and then eat it, and now I’m sharing it with you! And hopefully you’ll love it, too, because it’s super easy, and super healthy, and super delicious.
Sweet potatoes blend in nicely with the spices and texture of curry. It’s a match made in heaven! ;)
This sweet potato chickpea curry is:
- the perfect hearty vegan dinner option
- a delicious family friendly meal
- naturally free of the top 8 allergens
Sweet Potato Chickpea Curry.
Ingredients
- 1 sweet onion chopped
- 1 Tablespoon olive oil
- 2 large sweet potatoes peeled and cut into small cubes
- 2 Tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 can full fat coconut milk
- 1/2 cup unsweetened coconut milk I used SO Delicious brand
- 1 can chickpeas rinsed and drained
- 2/3 cup frozen peas
- Basmati rice prepared according to package directions
Instructions
- Place the olive oil, chopped onion, and spices in a large skillet, and cook over medium heat until the onion is soft, about 7 minutes.
- Add the diced sweet potatoes, full fat coconut milk, and unsweetened coconut milk and raise the heat to just above medium. Simmer for about 15 minutes until the sweet potatoes are tender.
- Add the chickpeas and stir. Cook for a few more minutes, then add the peas. Continue to cook until the peas are cooked through but still bright green.
- Season with more salt if desired. Serve over Basmati rice.
Have you ever put sweet potatoes in curry? What did you think?
We tried this recipe last night, and oh wow, my husband and I both loved it! So much flavor in one bowl! I’m from South Africa living in the US, and it is so nice to see recipes with curry – yummy! I bet this will good inside a pita pocket as well. Thank you, Kelly, for sharing this recipe, this recipe will definitely be going into my favorites box.
Yay! I’m so happy you loved it! Thank you for letting me know.
I’d really love to try this recipe as it looks delicious, but I dislike anything coconutty and can always seem to taste it in dishes. Is there anything else you’d suggest I use?
Can you do dairy? If so, heavy cream or half and half would work. If not, soy milk may work.
Thanks for a great recipe! :) I did make some tiiiiiiny changes (added a chopped bell pepper, doubled the chickpeas and only used 1 sweet potato) but those were based on personal preferences :)
Sounds like good changes! Glad you liked this dish!
I am making this again right now. After the first time, 5 co-workers asked for the recipe! Thanks for making me the cool mom in the office. My son loves it as well :)
Yay! SO happy to hear that, thanks for letting me know!
We loved your recipe. Could you please specify how many ml. are in a can, because we don’t have cans of coconut milk here but cartons. Thank you for this recipe it was delicious.
Sure! A can has 400 ml.
Looks so easy and delicious! I have had sweet potatoes in Indian curries before – they are delish!
Sweet potato and curry sounds like a delicious combination to me! Can’t wait to try!
It looks gorgeous – so warming and comforting for this time of year!
Thank you!
I forever love chickpeas! Sounds delicious.
I love how this is a vegetarian curry with sweet potatoes and chickpeas!! Sounds delicious!
I’m a curry-FIEND so this sweet potato curry is right up my alley! You make it look so pretty and curry is so hard to photograph! :)
Thank you, Sarah!
This looks so healthy and warming! Definitely a filling but nutritious meal :)
Don’t you just hate having to photograph before digging in ;) The temptation! Yum!
I know, it’s hard to wait!
I love all of your easy, healthy meals, Kelly! And you had me laughing when you mentioned how you had to photograph this, and then eat it. The life of a food blogger! :)
I know, right? It’s hard to be patient sometimes! :)
This chickpea curry sounds fantastic, Kelly! I love that you used sweet potatoes in here, too. Sounds so comforting!