Easy Vegan Sweet Potato & Chickpea Curry

Easy vegan sweet potato & chickpea curry

Looking for a hearty plant-based meal that’s both nutritious and satisfying? This easy vegan sweet potato and chickpea curry is your answer. Packed with protein-rich chickpeas, vitamin-loaded sweet potatoes, and aromatic spices, this one-pot curry delivers incredible flavors while keeping your kitchen cleanup minimal.

This healthy vegan curry recipe takes just 30 minutes to prepare and serves as a perfect weeknight dinner option. Whether you’re following a plant-based diet or simply want to add more vegetables to your meals, this curry will become your go-to comfort food.

Why You’ll Love This Sweet Potato Chickpea Curry

This dairy-free curry combines the natural sweetness of roasted sweet potatoes with the earthiness of chickpeas, creating a perfectly balanced meal. The coconut milk base adds richness without any animal products, while warming spices like turmeric, cumin, and garam masala create depth and complexity.

Benefits of this recipe:

  • High in plant-based protein and fiber
  • Rich in vitamins A, C, and potassium
  • Naturally gluten-free and dairy-free
  • Budget-friendly ingredients
  • Meal prep friendly
  • Kid-approved flavors

Ingredients for Vegan Sweet Potato Curry

Main Ingredients

  • 2 large sweet potatoes (about 2 pounds), peeled and cubed
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk, full-fat
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tablespoons coconut oil or olive oil

Spices and Seasonings

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon sea salt (or to taste)
  • 1/2 teaspoon black pepper

Additional Ingredients

  • 1 can (14 oz) diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon maple syrup or brown sugar
  • 2 tablespoons lime juice
  • 1/4 cup fresh cilantro, chopped
  • Basmati rice or naan bread for serving

How to Make Easy Vegan Sweet Potato Chickpea Curry

Step 1: Prepare Your Ingredients

Start by washing and peeling your sweet potatoes. Cut them into 1-inch cubes for even cooking. Drain and rinse your canned chickpeas thoroughly. Dice your onion, mince the garlic, and grate fresh ginger.

Step 2: Sauté the Aromatics

Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.

Step 3: Toast the Spices

Add all the ground spices (cumin, coriander, turmeric, garam masala, paprika, and cayenne) to the pot. Stir constantly for 30 seconds until the spices become aromatic. This blooming technique enhances the flavor profile significantly.

Step 4: Build the Curry Base

Stir in tomato paste and cook for 1 minute. Add diced tomatoes, vegetable broth, and coconut milk. Mix well to combine all ingredients and create a smooth base.

Step 5: Add Main Ingredients

Add cubed sweet potatoes and chickpeas to the pot. Season with salt, pepper, and maple syrup. Bring the mixture to a boil, then reduce heat to medium-low and simmer.

Step 6: Simmer Until Tender

Cover and cook for 20-25 minutes, stirring occasionally, until sweet potatoes are fork-tender. The curry should thicken naturally as it cooks. If it becomes too thick, add more vegetable broth.

Step 7: Final Touches

Remove from heat and stir in lime juice and fresh cilantro. Taste and adjust seasonings as needed. Let the curry rest for 5 minutes before serving to allow flavors to meld.

Serving Suggestions and Variations

Best Ways to Serve

This vegan curry pairs beautifully with:

  • Steamed jasmine rice or brown rice
  • Quinoa for extra protein
  • Naan bread or pita bread
  • Cauliflower rice for a low-carb option
  • Fresh cucumber yogurt (using coconut yogurt)

Recipe Variations

Protein additions:

  • Add red lentils for extra protein
  • Include tofu cubes or tempeh
  • Try edamame for different texture

Vegetable variations:

  • Add spinach or kale in the last 5 minutes
  • Include bell peppers or zucchini
  • Try butternut squash instead of sweet potato

Spice modifications:

  • Add curry powder for different flavor profile
  • Include cardamom pods for aromatic touch
  • Use fresh chili peppers for heat
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Storage and Meal Prep Tips

This make-ahead curry stores exceptionally well, making it perfect for meal planning. Store leftovers in the refrigerator for up to 4 days in airtight containers. The flavors actually improve overnight as the spices continue to develop.

Freezing instructions:

  • Cool completely before freezing
  • Store in freezer-safe containers for up to 3 months
  • Thaw overnight in refrigerator before reheating
  • Add fresh coconut milk if needed after reheating

Reheating tips:

  • Reheat gently on stovetop over low heat
  • Add splash of vegetable broth if too thick
  • Microwave in 30-second intervals, stirring between

Nutritional Benefits

This nutrient-dense curry provides excellent nutritional value per serving. Sweet potatoes offer beta-carotene, vitamin C, and potassium, while chickpeas provide plant-based protein, fiber, and folate. Coconut milk adds healthy fats, and the various spices contribute antioxidants and anti-inflammatory compounds.

Approximate nutrition per serving:

  • Calories: 320
  • Protein: 12g
  • Fiber: 10g
  • Vitamin A: 180% DV
  • Iron: 15% DV

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Soak 1 cup dried chickpeas overnight, then cook until tender before adding to the curry. This typically takes 45-60 minutes of cooking time.

Is this curry spicy?

This recipe has mild to moderate heat. The cayenne pepper is optional, and you can adjust spice levels by reducing or omitting it entirely. The coconut milk helps balance any heat.

Can I make this curry in a slow cooker?

Absolutely! Sauté the onions and spices first, then transfer everything to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours until sweet potatoes are tender.

What can I substitute for coconut milk?

You can use cashew cream, oat milk, or any thick plant-based milk. For richness, add 1 tablespoon of tahini or almond butter.

How can I make this curry oil-free?

Replace coconut oil with vegetable broth for sautéing. Use the water-sauté method, adding small amounts of broth as needed to prevent sticking.

Can I add other vegetables to this curry?

Yes! Cauliflower, carrots, peas, or green beans work well. Add harder vegetables with the sweet potatoes, and softer ones during the last 10 minutes of cooking.

Kayden sanders
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