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Home » Dairy Free » Sweet Potato Chickpea Curry.

Sweet Potato Chickpea Curry.

Oct 26, 2015 · Modified: May 8, 2017 by Kelly Roenicke · 24 Comments

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Creamy and comforting sweet potato curry recipe - an easy and healthy dinner! Vegan and gluten free.

Sweet potato chickpea curry is a hearty and delicious meal the whole family will love!

Creamy and comforting sweet potato curry recipe - an easy and healthy dinner!

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?!”

You need to make this easy recipe SOON! Creamy and comforting sweet potato curry recipe - an easy and healthy dinner!

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
Creamy and comforting sweet potato curry recipe - an easy and healthy dinner!
5 from 3 votes
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Sweet Potato Chickpea Curry.

Easy and tasty sweet potato curry recipe with chickpeas and peas. Gluten free and vegan.
Course Entree
Cuisine gluten free, vegan.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 267 kcal
Author Kelly Roenicke

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
  • ½ cup unsweetened coconut milk I used SO Delicious brand
  • 1 can chickpeas rinsed and drained
  • â…” cup frozen peas
  • Basmati rice prepared according to package directions

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Season with more salt if desired. Serve over Basmati rice.
Nutrition Facts
Sweet Potato Chickpea Curry.
Amount per Serving
Calories
267
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
16
g
100
%
Sodium
 
430
mg
19
%
Potassium
 
481
mg
14
%
Carbohydrates
 
20
g
7
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
4
g
8
%
Vitamin A
 
6290
IU
126
%
Vitamin C
 
11.6
mg
14
%
Calcium
 
55
mg
6
%
Iron
 
3.8
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy and comforting sweet potato curry recipe - an easy and healthy dinner! Vegan and gluten free.

Have you ever put sweet potatoes in curry? What did you think?

Creamy and comforting sweet potato curry recipe - an easy and healthy dinner! Vegan and gluten free.

 

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Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Recipes, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Gluten Free, Mustard Free, Nut Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Monique

    September 05, 2018 at 11:12 am

    5 stars
    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.

    Reply
    • Kelly Roenicke

      September 08, 2018 at 9:03 am

      Yay! I’m so happy you loved it! Thank you for letting me know.

      Reply
  2. Isa

    April 23, 2017 at 5:01 pm

    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?

    Reply
    • Kelly Roenicke

      April 27, 2017 at 1:26 pm

      Can you do dairy? If so, heavy cream or half and half would work. If not, soy milk may work.

      Reply
  3. Brittany

    March 26, 2017 at 3:46 pm

    5 stars
    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 :)

    Reply
    • Kelly Roenicke

      March 29, 2017 at 8:52 pm

      Sounds like good changes! Glad you liked this dish!

      Reply
  4. Katie

    October 30, 2016 at 2:52 pm

    5 stars
    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 :)

    Reply
    • Kelly Roenicke

      November 01, 2016 at 10:37 am

      Yay! SO happy to hear that, thanks for letting me know!

      Reply
  5. Naomi Sharron

    November 12, 2015 at 6:46 am

    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.

    Reply
    • Kelly

      November 15, 2015 at 8:08 am

      Sure! A can has 400 ml.

      Reply
  6. Jessica Levinson (@jlevinsonrd)

    October 27, 2015 at 8:15 pm

    Looks so easy and delicious! I have had sweet potatoes in Indian curries before – they are delish!

    Reply
  7. Steph | The Grateful Grazer

    October 27, 2015 at 7:30 pm

    Sweet potato and curry sounds like a delicious combination to me! Can’t wait to try!

    Reply
  8. Corina

    October 27, 2015 at 3:44 pm

    It looks gorgeous – so warming and comforting for this time of year!

    Reply
    • Kelly

      October 30, 2015 at 10:27 pm

      Thank you!

      Reply
  9. Abida

    October 27, 2015 at 2:44 pm

    I forever love chickpeas! Sounds delicious.

    Reply
  10. Vicky & Ruth- May I Have That Recipe

    October 27, 2015 at 1:21 pm

    I love how this is a vegetarian curry with sweet potatoes and chickpeas!! Sounds delicious!

    Reply
  11. Sarah @Whole and Heavenly Oven

    October 27, 2015 at 7:59 am

    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! :)

    Reply
    • Kelly

      October 30, 2015 at 10:29 pm

      Thank you, Sarah!

      Reply
  12. whiskandshout

    October 26, 2015 at 6:06 pm

    This looks so healthy and warming! Definitely a filling but nutritious meal :)

    Reply
  13. Strength and Sunshine

    October 26, 2015 at 10:43 am

    Don’t you just hate having to photograph before digging in ;) The temptation! Yum!

    Reply
    • Kelly

      October 30, 2015 at 10:30 pm

      I know, it’s hard to wait!

      Reply
  14. Kristine | Kristine's Kitchen

    October 26, 2015 at 10:33 am

    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! :)

    Reply
    • Kelly

      October 30, 2015 at 10:30 pm

      I know, right? It’s hard to be patient sometimes! :)

      Reply
  15. Gayle @ Pumpkin 'N Spice

    October 26, 2015 at 9:17 am

    This chickpea curry sounds fantastic, Kelly! I love that you used sweet potatoes in here, too. Sounds so comforting!

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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