Delicious Sweet Potato and Chickpea Curry for a Cozy Vegan Dinner

Warm, comforting, and packed with flavor, this Sweet Potato and Chickpea Curry is everything you want in a weeknight meal. Inspired by Indian spices and made with simple plant-based ingredients, this dish is hearty, nourishing, and incredibly easy to make. Whether you’re new to vegan cooking or just looking for a new addition to your rotation, this recipe will quickly become a staple.

It’s perfect as part of an Indian vegetarian meal with rice and curry, and it also holds its own as a standalone dish. This one-pot meal brings the goodness of chickpeas, sweet potatoes, and warm curry spices together in a thick, creamy sauce that pairs beautifully with rice or naan. If you’re searching for wholesome vegan chickpea curry recipes, look no further.

Save

Why You’ll Love This Sweet Potato and Chickpea Curry

There are countless reasons why this dish is worth bookmarking:

• Plant-based & nourishing: Full of fiber, protein, and nutrients from chickpeas and sweet potatoes.
• Flavorful yet simple: Uses pantry staples and warming Indian spices for depth and complexity.
• Perfect for meal prep: Stores well and tastes even better the next day.
• Versatile: Can be served over rice, with naan, or even stuffed into a wrap or sandwich vegetarian style.
• One-pot recipe: Easy to cook and even easier to clean up.

This recipe works beautifully for a cozy night in or as part of your weekly vegan curry rice recipes.

Ingredients You’ll Need for Sweet Potato Chickpea Curry

Here’s everything you need to bring this flavorful dish to life. This recipe serves about 4.

Main Ingredients:

• 1 tablespoon coconut oil or olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon cayenne pepper (optional, adjust to taste)
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• Salt and pepper to taste
• 2 cups baby spinach or kale (optional)
• Juice of half a lime
• Fresh cilantro for garnish

This combination brings together the rich creaminess of sweet potatoes and coconut milk with the protein boost of chickpeas—making it a go-to for vegetarian chickpea curry with rice lovers.

Essential Equipment for Making Vegan Chickpea Curry

All you need are a few basic kitchen tools:

• Large deep skillet or sauté pan with lid
• Wooden spoon or spatula
• Knife and cutting board
• Measuring spoons and cups
• Can opener
• Serving bowls

No fancy tools required, making this recipe ideal for beginners or those cooking in minimalist kitchens.

How to Make Sweet Potato and Chickpea Curry Step-by-Step

Step 1: Sauté the Aromatics

In a large skillet, heat coconut oil over medium heat. Add the diced onion and sauté for 3–4 minutes, until translucent. Stir in the garlic and ginger, cooking another minute until fragrant.

Step 2: Add the Spices

Add curry powder, cumin, turmeric, and cayenne to the pan. Stir well to coat the onions and toast the spices slightly. This step enhances the flavors and forms the base of your curry.

Step 3: Add the Sweet Potato and Chickpeas

Toss in the cubed sweet potatoes and drained chickpeas. Stir everything together so the spices are evenly distributed.

Step 4: Pour in Liquids

Add the diced tomatoes (with juices) and the full can of coconut milk. Season with salt and pepper to taste. Stir well and bring to a gentle boil.

Step 5: Simmer Until Tender

Reduce the heat to low, cover the skillet, and let the curry simmer for about 20–25 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.

Step 6: Add Greens and Finish

If using spinach or kale, stir it in during the last 5 minutes of cooking. Finish with lime juice for a bright pop of flavor. Taste and adjust seasoning if needed.

Save

Step 7: Serve

Spoon the curry over rice or grains, and garnish with fresh cilantro. Serve warm and enjoy!

Whether paired with white rice, brown rice, or quinoa, it’s a fulfilling vegan chickpea and rice recipe that satisfies every time.

Serving Ideas: What to Eat with Chickpea and Potato Curry

This dish pairs beautifully with many sides and grains. Consider the following:

• Steamed basmati or jasmine rice
• Coconut rice for extra richness
• Brown rice or quinoa for a fiber boost
• Naan or flatbread for scooping
• Cucumber raita for a cool contrast

For a vibrant, well-rounded Indian-inspired plate, serve it alongside cucumber dill salad or a side of roasted vegetables.

Storage, Meal Prep & Freezing Tips

This sweet potato and chickpea curry is fantastic for meal prep. It stores well and the flavors deepen as it sits.

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Portion into freezer-safe containers and freeze for up to 3 months.

Reheat: Warm gently on the stovetop or in the microwave. Add a splash of water or coconut milk if the curry thickens too much.

Pro tip: This curry also works great in lunch containers with rice or in a wrap for a sandwich vegetarian lunch idea.

Variations: How to Customize Your Vegan Curry

Make this curry your own with easy tweaks:

• Add tofu: Make it a vegetarian tofu curry dish by stirring in cubes of sautéed or baked tofu.
• Include greens: Kale, spinach, or chard boost nutrients and color.
• Spice it up: Add chili flakes or extra cayenne for more heat.
• Make it tangier: Stir in a spoonful of tomato paste or a dash of vinegar.
• Use other legumes: Swap chickpeas for lentils or black-eyed peas.

This makes it one of the most adaptable chickpea and potato curry recipes around.

Common Mistakes to Avoid When Cooking Vegan Curry

• Skipping spice toasting: Toasting the spices brings out essential oils and deepens flavor.
• Undercooking sweet potatoes: Be sure to simmer until fork-tender.
• Using low-fat coconut milk: Full-fat adds creaminess and depth.
• Overcrowding the pan: Give veggies space to cook evenly.
• Not seasoning at the end: Always taste and adjust before serving.

These tips ensure your curry tastes rich, balanced, and flavorful every time.

Save

FAQs: Sweet Potato and Chickpea Curry Edition

Can I use canned sweet potatoes or frozen ones?
Fresh is best for texture, but frozen chunks can work. Avoid canned—they’ll break down too quickly.

Is this curry spicy?
Mild by default, but you can increase heat with cayenne or chili flakes.

Can I make this in an Instant Pot?
Yes! Sauté aromatics on sauté mode, then pressure cook on high for 5 minutes. Quick release and stir in greens afterward.

Can I serve this with noodles instead of rice?
Absolutely. Try rice noodles or even spaghetti squash for a creative twist.

Indian Vegetarian Meal With Rice and Curry – A Perfect Combo

This sweet potato and chickpea curry fits beautifully into an Indian vegetarian meal with rice and curry. The flavors are inspired by traditional Indian spices but simplified for everyday cooking. When served with basmati rice and a tangy cucumber salad, it creates a balanced, satisfying dinner.

Want more ideas? Try pairing with roasted vegetable quinoa bowl or a tangy lentil dal.

Vegan Chickpea and Rice Recipes to Try Next

Love this dish? Then you’ll enjoy these other vegan chickpea and rice recipes:

• Chickpea tikka masala with steamed rice
• Spiced chickpea stir-fry over brown rice
• Chickpea coconut rice pilaf
• Ground turkey orzo skillet (for a non-vegan variation)

These recipes are budget-friendly, high in protein, and easy to prepare.

Chickpea and Potato Curry vs. Tofu Curry – What’s the Difference?

While both are delicious, they differ in texture and flavor delivery:

• Chickpea and potato curry: Hearty, nutty, and creamy—ideal for comfort food.
• Tofu curry: Absorbs sauce flavors quickly and adds a soft, protein-rich bite.

If you’re craving variety, consider blending both in one dish for a double protein boost.

Creative Ways to Use Leftover Curry – Even in Sandwiches

Leftovers don’t have to be boring. Try these ideas:

• Stuff into pita bread or wraps with greens and tahini sauce
• Top a baked potato for a warming lunch
• Mix into grain bowls with lentils and pickled veggies
• Create a sandwich vegetarian filling with curry, lettuce, and onion
• Layer into a vegan quesadilla with some vegan cheese

Curry leftovers make the most flavorful quick meals.

Final Thoughts + Call to Action

This Sweet Potato and Chickpea Curry is more than just a recipe—it’s a go-to solution for busy nights, a comfort food that aligns with a healthy lifestyle, and a showcase of how simple ingredients can create unforgettable flavor.

If you enjoyed this dish, share it with your fellow plant-based friends, leave a comment below, and subscribe to Lyndy’s Kitchen for more vibrant, nourishing vegan and vegetarian recipes made for real life.

Print