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    Home » Main Dishes » Sweet Potato and Chickpea Curry

    Published: Apr 19, 2020 · Modified: Mar 7, 2023 by Ajoke · This post may contain affiliate links ·

    Sweet Potato and Chickpea Curry

    Skip to Recipe - Print Recipe

    What’s for dinner? How about simple vegetarian sweet potato and chickpeas curry? This easy sweet potato curry is super quick and packed full of delicious flavours.

    It is naturally gluten-free, vegan and a perfect meatless Monday recipe the whole family would love. Serve this with basmati rice or brown rice.

    Sweet potato and chickpea curry recipe

    I have been able to convert my fussy and picky eater family to eating chickpeas apart from when it is made into falafel or hummus. It has been a gradual and patient process but look at us today.

    The pot of this chickpeas and sweet potato curry was gone on the day I made it. Who would have thought hey? This Creamy thick curry is now a staple in my home and I love how I can have this recipe from the kitchen to the dinner table under 30 minutes.

    This easy sweet potato and chickpea curry just like these instant pot chicken curry and instant pot lentil curry is,

    • Affordable especially if you use homemade cooked chickpeas
    • Quick and simple
    • Flavour packed
    • Uses store cupboard ingredients   
    • Delicious
    • Healthy and the spices used which include cumin, turmeric, curry powder are a great antioxidants
    • Can be made in an instant pot or a slow cooker

    Let me show you how to make this easy weeknight dinner curry in simple steps

    Related recipes: butter bean curry and lentil curry.

    a bowl of chickpea and sweet potato curry.

    Ingredients for my simple curry

    A detailed list of ingredients used is in the recipe card at the bottom of the page!

    Sweet potato

    Chickpea: I used homemade cooked chickpeas but you can use canned one instead.

    Coconut milk: substitute for olive oil, ghee or any other flavourless cooking oil

    Salt and red pepper flakes

    Turmeric powder

    Curry powder

    Cumin powder

    Vegetable stock: substitute for chicken stock

    Onion

    Ginger granules and garlic powder: substitute for fresh garlic and ginger

    Coconut oil: substitute for olive oil, ghee or any other flavourless cooking oil

    ingredients.

    How to make sweet potato and chickpea curry

    Start by sautéing the finely chopped onions in hot and melted coconut oil until soft, fragrant and translucent.

    sauteing onions.

    Add the spices (cumin, turmeric, curry powder, ginger and garlic granules) and stir to combine until it releases fragrance.

    sauteing spices.

    Add cubed sweet potatoes and stir into the sautéed spices, add the chickpeas, salt and pepper flakes and mix to combine. Pour the vegetable stock and mix to combine.

    Cover the pan with its lid and simmer the curry until the sweet potatoes are fork-tender (about 10 to 15 minutes)

    illustration of curry cooking process.

    Add the coconut milk or cream and mix to combine, stir in some chopped parsley, and leave to simmer for another 5 minutes on low heat or until the desired consistency is achieved.

    a pot of cooked curry.

    Take it off the heat and serve over fluffy rice.

    How to store leftover

    Well done to you if you had any leftovers from the sweet potato and chickpea curry.

    To store in the refrigerator, make sure the curry cools completely and portion into an airtight container and store in the fridge for up to 5 days

    Store in the freezer for up to 3 months.

    How to use leftover sweet potato and chickpea curry

    This may sound weigh, but this curry is great with an omelette, all you need to do is stir a little in your whisked eggs and make it into an omelette.

    Serve with roti, naan or pita and enjoy as lunch or snack

    Tips

    • Swap chickpea for lentil
    • Use coconut milk instead of cream (they are both the same only that coconut cream is concentrated)
    • Swap sweet potatoes for white potatoes (Chana Allo)
    a bowl of sweet potato and chickpea curry served with basmati rice.

    Meatless Monday Recipes you would love

    Instant pot Frittata, eat it on its own or serve with some crispy potato wedges.

    Instant pot ratatouille, serve over pasta or with this homemade garlic bread or this super easy no yeast bread.

    Easy spinach rice, this would be perfect with some roasted vegetables

    Creamy mushroom pasta, great as it is and it also a family favourite.

    Instant pot ramen noodles

    If you made this easy vegetarian sweet potato and chickpea curry recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    a bowl of sweet potato curry with chickpea.

    Sweet Potato and Chickpea Curry Recipe

    Ajoke
    What is for dinner? How about a simple vegetarian sweet potato and chickpea curry? This easy sweet potato curry is super quick and packed full of delicious flavours. It is naturally gluten-free and a perfect meatless Monday recipe the whole family would love. Serve this with basmati rice or brown rice
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine British, Indian
    Servings 4
    Calories 457 kcal

    Equipment

    • Cast iron pot

    Ingredients
      

    • 3 large sweet potatoes chopped about 2 ½ cups
    • 2 cups cooked chickpeas
    • 100 g coconut cream
    • Salt to taste
    • 1 teaspoon red pepper flakes
    • 1 teaspoon turmeric powder
    • ½ tablespoon curry powder
    • 1 tablespoon cumin powder
    • 400 ml vegetable stock
    • 1 medium onion finely chopped
    • 1 tablespoon ginger granules
    • 1 teaspoon garlic powder
    • 2 tablespoons coconut oil

    Instructions
     

    • Start by sautéing the finely chopped onions in hot and melted coconut oil until soft, fragrant and translucent.
    • Add the spices (cumin, turmeric, curry powder, ginger and garlic granules) and stir to combine until it releases fragrance.
    • Add cubed sweet potatoes and stir into the sautéed spices, add the chickpeas, salt and pepper flakes and mix to combine. Pour the vegetable stock and mix to combine. Cover the pan with its lid and simmer the curry until the sweet potatoes are fork-tender (about 10 to 15 minutes)
    • Add the coconut milk or cream and mix to combine, stir in some chopped parsley, and leave to simmer for another 5 minutes on low heat or until the desired consistency is achieved.
    • Take it off the heat and serve over fluffy rice.

    Nutrition

    Calories: 457kcalCarbohydrates: 65gProtein: 12gFat: 19gSaturated Fat: 14gSodium: 513mgPotassium: 1017mgFiber: 13gSugar: 13gVitamin A: 24449IUVitamin C: 8mgCalcium: 118mgIron: 6mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword sweet potato and chickpea curry, sweet potato and chickpea curry recipe, sweet potato curry
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    Tried this recipe?Let us know how it was!

    DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!

    931 shares

    Filed Under: Main Dishes, Meatless Monday Tagged With: healthy, quick and easy, stovetop, vegan, vegetarian

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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    Comments

    1. )eannie says

      February 24, 2022 at 1:14 am

      5 stars
      This curry is delicious!! I did add firm cubed tofu and served with basmati rice. Thanks for this excellent recipe💫

      Reply
      • Ajoke says

        February 28, 2022 at 11:38 am

        Thank you so much for your feedback, I am glad you enjoyed it!

        Reply
    2. Hannah @ FamilyFoodFreezer says

      April 28, 2020 at 3:15 pm

      This looks amazing!! Currys are one of my absolute favorite things to make when I am in a hurry and throwing a bunch of stuff together! SO easy and so much flavor!

      Reply

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