Go Back
To make Vegan Sweet Potato Chickpea Curry, you need: - 2 medium sweet potatoes, peeled and cubed - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 1 medium onion, chopped - 4 cloves garlic, minced - 1 inch ginger, grated - 1 tablespoon curry powder - 1 teaspoon turmeric - 1 teaspoon cumin - 1 tablespoon olive oil - 2 cups vegetable broth - 1 cup spinach (fresh or frozen) - Salt and pepper to taste - Fresh cilantro for garnish If you don’t have some ingredients, here are good swaps: - Sweet potatoes: Use butternut squash or regular potatoes. - Chickpeas: White beans or lentils work well. - Coconut milk: Almond milk or soy milk can replace it. - Spinach: Kale or any leafy green will do. These substitutes keep the dish flavorful and enjoyable. Each serving of Vegan Sweet Potato Chickpea Curry contains: - Calories: 350 - Protein: 10g - Carbohydrates: 50g - Fiber: 12g - Fat: 15g This dish offers a healthy balance of nutrients for a delightful meal. You’ll love how it satisfies your hunger while keeping it plant-based! {{ingredient_image_1}} To make this Vegan Sweet Potato Chickpea Curry, start by gathering your ingredients. You'll need sweet potatoes, chickpeas, coconut milk, onion, garlic, ginger, and spices. Having everything ready saves time. 1. Peel and cube the sweet potatoes. 2. Chop the onion and mince the garlic. 3. Grate the ginger. 4. Drain and rinse the chickpeas. 5. Measure the spices and coconut milk. Now let’s cook! This part is fun and easy. 1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion. Cook for about 5 minutes until soft. 2. Next, add in 4 cloves of minced garlic and 1 inch of grated ginger. Cook for 1-2 minutes until you smell the aroma. 3. Then, stir in 1 tablespoon of curry powder, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Let the spices mix with the onions for 1 minute. 4. Now it’s time to add the cubed sweet potatoes and the drained chickpeas. Stir well to combine. 5. Pour in 1 can of coconut milk and 2 cups of vegetable broth. Bring the mixture to a boil. 6. Once boiling, reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes. The sweet potatoes should become tender. 7. After that, stir in 1 cup of spinach and let it cook for another 5 minutes until it wilts. 8. Finally, taste your curry! Add salt and pepper as needed. To get the best texture in your curry, follow these tips: - Cut sweet potatoes into even cubes. This helps them cook evenly. - Stir gently when mixing ingredients. This keeps the sweet potatoes intact. - Simmer on low heat for the best tenderness. Too high can make them mushy. - Add spinach near the end to keep it bright and fresh. Now you’re ready to enjoy a delicious bowl of Vegan Sweet Potato Chickpea Curry! When making Vegan Sweet Potato Chickpea Curry, avoid these mistakes: - Overcooking the sweet potatoes: Tender is good, mushy is not. - Skipping the spices: They add depth. Use fresh spices for the best flavor. - Not tasting as you go: Adjust salt and pepper for balance. - Crowding the pot: This can lead to uneven cooking. Give everything space. To make this curry truly shine, try these tips: - Add a squeeze of lime juice: It brightens the dish. - Use fresh herbs: Cilantro or basil adds freshness. - Experiment with spice levels: Add chili flakes or fresh peppers if you like heat. - Stir in a dollop of nut butter: It adds richness and creaminess. Pair your curry to elevate the meal: - Serve with rice: Jasmine or basmati rice complements the curry well. - Try naan or flatbreads: They are perfect for scooping. - Add a simple salad: A fresh cucumber or tomato salad balances the dish. - Serve with yogurt or a vegan alternative: This cools down the spice. Pro Tips Prep Ahead: Chop your sweet potatoes and onions in advance to save time during cooking. Spice it Up: Adjust the amount of curry powder and spices according to your heat preference for a custom flavor. Storage Tips: This curry keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Fresh Garnish: Always add fresh cilantro just before serving to enhance the flavor and presentation of your dish. {{image_2}} You can switch up the spices to change the taste. For a warm flavor, use garam masala instead of curry powder. If you like heat, add cayenne pepper or red chili flakes. You can also try adding smoked paprika for a smoky note. Mix and match spices to find your favorite blend. Feel free to add more veggies for color and nutrients. Bell peppers add sweetness and crunch. Carrots give a nice texture and natural sugar. Peas or green beans are great for bright color. Just chop them up and toss them in during cooking. Chickpeas are great, but you can add other proteins too. Tofu is a nice choice, especially if you want something hearty. Tempeh also works well and adds a nutty flavor. If you eat eggs, a poached egg on top can be delicious. Mix in any of these options to make your curry even more filling. After enjoying your vegan sweet potato chickpea curry, store any leftovers right away. Use an airtight container to keep it fresh. Let the curry cool to room temperature first. This helps avoid condensation inside the container. You can store it in the fridge for up to four days. If you want it to last longer, consider freezing it. When you are ready to enjoy your leftovers, reheat them gently. You can use a stovetop or microwave. If using the stovetop, place the curry in a pot. Add a splash of water or vegetable broth to help it warm evenly. Heat it over medium-low heat, stirring often. If using the microwave, cover the bowl with a lid or microwave-safe plate. Heat in short bursts, stirring in between, until it is hot throughout. To freeze your vegan sweet potato chickpea curry, use freezer-safe containers. Portion the curry into smaller servings. This makes it easier to thaw only what you need. Label each container with the date. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. This keeps the flavors and textures intact. Yes, you can make this curry in a slow cooker. First, sauté the onion, garlic, and ginger in a pan. Then, add them to the slow cooker with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours. This method allows the flavors to blend well. Yes, this recipe is gluten-free. All the ingredients used, like sweet potatoes and chickpeas, are naturally gluten-free. Check labels on the vegetable broth and curry powder to be sure they contain no gluten. To make this curry spicier, add fresh chili peppers or red pepper flakes. You could also increase the amount of curry powder or add a dash of hot sauce. Adjust to your heat level to keep it tasty. You can serve this curry with rice or quinoa for a complete meal. Naan bread is also a great choice for dipping. A fresh salad or steamed veggies can add a nice crunch. Enjoy your meal! This blog post covered the core elements of making Vegan Sweet Potato Chickpea Curry. We discussed the key ingredients needed and tasty substitutes. I provided detailed cooking steps and tips to get the best texture. You learned about common mistakes and ways to boost flavor. Remember to explore different spice mixes and vegetable options to make this dish your own. Proper storage and reheating will ensure leftovers stay fresh. With these insights, you're ready to create a delicious curry that anyone can enjoy!

Vegan Sweet Potato Chickpea Curry

A hearty and flavorful vegan curry made with sweet potatoes and chickpeas, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • 2 cups vegetable broth
  • 1 cup spinach (fresh or frozen)
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened.
  • Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
  • Add the curry powder, turmeric, and cumin to the pot, stirring to coat the onions, and cook for another minute to awaken the spices.
  • Incorporate the cubed sweet potatoes and chickpeas, stirring to combine.
  • Pour in the coconut milk and vegetable broth, and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
  • Stir in the spinach and cook for an additional 5 minutes until wilted.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Serve hot, garnished with fresh cilantro.

Notes

Serve with rice or naan for a complete meal.
Keyword chickpea, curry, sweet potato, vegan