The Most Epic Vegan Sweet Potato Chickpea Curry Recipe

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The most Epic Vegan Sweet Potato Chickpea Curry Recipe you’ll ever make! A creamy and filling chickpea curry that’s gluten free, dairy free and only takes 30 minutes to make. Perfect for a quick easy dinner recipe – even the meat eaters will love it!

Looking for more Easy Curry Recipes? You need to try my Thai Vegetable Curry or my Easy Vegetable Thai Noodle Soup.

vegan sweet potato chickpea curry with rice in a bowl

Sweet Potato Chickpea Curry 

One of the goals I had for myself this year was to eat more plant based meals during the week. I know that I feel better when I have more veggies and I think it’s good to give our bodies a break from working so hard to digest those meat based proteins. 

I have been messing around with a few different vegetarian meals and this Sweet Potato Chickpea Curry is definitely my favorite thus far! There is depth of flavor in every bite AND it’s filling. I guarantee you won’t even miss the meat!

side photo of vegan sweet potato chickpea curry in a pot

Ingredients you’ll need for this Sweet Potato Chickpea Curry:

  • Onion
  • Garlic
  • Fresh Ginger
  • Red Curry Paste
  • Sweet Potatoes
  • Chickpeas
  • Coconut Milk
  • Vegetable Broth
  • Spinach

What is Thai Curry Paste made out of?

Traditional Thai Curry Paste is made out of coriander seed and peppercorns that are ground in a mortar and pestle (you could also use mini food processor). Grind the spices for about 2 minutes, then move to a bowl and toss together with lemongrass, galangal, lime leaves, cilantro, shallots, fresh garlic, fresh chiles, and soaked dried chiles. You can grind this too to create a thick paste. If you don’t want to make it from scratch, one of my favorite brands is Thai Kitchen.

How do you cook chickpeas from a can?

Cooking chickpeas from the can is not hard. You just drain the liquid from the can and rinse the chickpeas clean with water. 

  1. On the Stove: Add chickpeas to a medium saucepan with 1/2 cup water. Cook canned chickpeas over medium heat for 30 minutes, add oil and/or seasonings. 
  2. Roast in the Oven: Drizzle them with olive oil and season. Place on a baking sheet and roast in the oven at 400° for 20 minutes.

process photos of how to make vegan sweet potato chickpea curry

vegan sweet potato chickpea curry in a pot

Normally chickpea curry is more of an Indian dish with the yellow curry powder, but I went a little more Thai inspired in this recipe. I used Red Curry Paste, coconut milk and then add some sweet potatoes for a hearty element. You’re going to love it!

How to make Sweet Potato Chickpea Curry?

  1. Heat a large skillet to medium high heat.
  2. Add avocado oil to the pan along with onion. Saute onions until translucent, about 2 minutes.
  3. Then add minced ginger and garlic to the pan. Saute for 30 seconds, until it becomes fragrant. Next, add red curry paste, stir around and cook for 1 minute.
  4. Now add in sweet potatoes to the curry mixture. Toss to coat the sweet potatoes with curry and saute for 2 minutes. Then add in carrots, chickpeas, coconut milk and vegetable broth to the pan. Stir around and cover. Let simmer for 15 minutes, or until sweet potatoes are fork tender.
  5. Then add in lime juice, spinach, salt and pepper to taste. Cook until spinach is wilted, about 2 minutes. Finish with chopped cilantro.
  6. Serve over cauliflower rice, jasmine rice or quinoa.

Can you freeze Chickpea Curry?

Yes. You can definitely freeze this sweet potato chicken curry.  Just add to a freezer safe container or storage bag and place them in the freezer for a quick and easy meal. If stored properly, it will keep in the freezer for up to 3 months. To reheat, let curry thaw in the refrigerator, then just add in a pan and gently reheat. Before serving I’d suggest to add some fresh lime juice and herbs, to help revive it.

easy vegan sweet potato chickpea curry with rice in a bowl

I have seriously been craving this meal ever since I made it. And when we had one serving of leftovers in the fridge, you can bet I was the one to eat it! I wasn’t sharing with anyone.

This Sweet Potato Chickpea Curry is savory comfort food to the max. The sweet potatoes gave it depth and a hint of sweetness and the curry paste gave it a nice kick. But I will say, finishing it with fresh lime juice and cilantro really bound all the flavors together! You’re going to love it! I promise! 

Bon Appetit friends 

What to serve with Sweet Potato Chickpea Curry?

close up photo of vegan sweet potato chickpea curry in a pot

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vegan sweet potato chickpea curry with rice in a bowl

Epic Vegan Sweet Potato Chickpea Curry Recipe

  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Vegan
  • Method: Stove
  • Cuisine: Thai

Description

The most Epic Vegan Sweet Potato Chickpea Curry Recipe you’ll ever make! A creamy and filling chickpea curry that’s gluten free, dairy free and only takes 30 minutes to make. 

Scale

Ingredients

  • 1 tablespoon avocado oil
  • 1 cup diced white onion
  • 1 tablespoon garlic, minced
  • 1 tablespoon minced ginger
  • 3 tablespoons red curry paste
  • 4 cups diced sweet potatoes
  • 3 carrots, sliced
  • 14 oz. can low sodium chickpeas, drained and rinsed
  • 14 oz. can full fat coconut milk
  • 1/2 cup vegetable broth
  • 3 cups baby spinach
  • juice of 1 lime
  • 1/4 cup chopped fresh cilantro
  • salt and to taste

Instructions

  1. Heat a large skillet to medium high heat.
  2. Add avocado oil to the pan along with onion. Saute until translucent, about 2 minutes.
  3. Then add minced ginger and garlic to the pan. Saute for 30 seconds, until it becomes fragrant. Next, add red curry paste, stir around and cook for 1 minute.
  4. Now add in sweet potatoes to the curry mixture. Toss to coat the sweet potatoes with curry and saute for 2 minutes. Then add in carrots, chickpeas, coconut milk and vegetable broth to the pan. Stir around and cover. Let simmer for 15 minutes, or until sweet potatoes are fork tender.
  5. Then add in lime juice, spinach, salt and pepper to taste. Cook until spinach is wilted, about 2 minutes. Finish with chopped cilantro.
  6. Serve over cauliflower rice, jasmine rice or quinoa.

Notes

Recipe adapted from The Kitchn 


Nutrition

  • Serving Size: 1 cup (does not include rice)
  • Calories: 280
  • Sugar: 8 g
  • Sodium: 369 mg
  • Fat: 13 g
  • Saturated Fat: 11 g
  • Carbohydrates: 36 g
  • Fiber: 8 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: chickpea curry, chickpea curry recipe, coconut curry, sweet potato curry recipe, how to make curry, vegan chickpea curry, easy vegan recipes, healthy vegetarian recipes

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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