I think this chickpea sweet potato curry recipe is one of my favourite things to hit the blog yet. It’s so delicious that I ate the four portions I meal-prepped in just TWO DAYS. It’s probably best to make a double portion of this recipe if you have curry control issues like me.
It seems like I’m sharing a sweet potato recipe every other week with you guys. I hope you don’t mind? They’re just so perfectly versatile, and one of my favourite ingredients!
WHy you’ll love this chickpea sweet potato curry:
- It’s packed with flavour and spice (and don’t worry, you won’t need too many ingredients!)
- It lasts well in the fridge so is perfect for meal prep
- It comes together in under 30 minutes
- IT’S FREAKIN TASTY. Or so I hear.
- It’s made with whole-foods plant-based ingredients, and is vegan and gluten-free!
How to make sweet potato and chickpea curry:
Do you think making healthy and tasty curries at home is hard? Think again! This sweet potato curry with chickpeas not only tastes like takeaway food, but is made with a lot less oil than used in the restaurants, so it’s a lot healthier!
Here’s how to make this tasty dish at home:
- Saute the onion, red pepper, and garlic in a little oil with cumin seeds and mustard seeds. The cumin and mustard seeds add lots of flavour to this curry, so try not to omit them!
- Add the chunks of peeled sweet potato and some water, then cook until the sweet potatoes soften.
- Add the chickpeas, broccoli, coconut milk and spices. We are using chilli powder, turmeric, ground cumin, and ground coriander in this recipe.
- Simmer for 10 minutes until everything is cooked through.
AND THAT’S IT GUYS. It’s so easy, so healthy, and soooo tasty!
Variations on this recipe:
- Try adding 1-2 cups fresh spinach or kale during the last 2-3 minutes of cooking for some extra colour and nutrients!
- Sub cauliflower for the broccoli. Or use both – if so, you’re my type of person 😉
- Use kala chana (dark brown chickpeas) instead of regular chickpeas for extra health benefits
- Swap the red pepper for any colour pepper of your choosing, or use a combination!
- You can use light coconut milk if you wish, but the curry won’t be as creamy.
Ways to use leftover coconut milk:
I more than anyone hate having to open a tin of something for a recipe and only use half of it. Like, what do I do with the rest? Here are some ideas to use up your coconut milk:
- Make some raspberry, mango and coconut popsicles for a healthy treat
- Make some coffee chia pudding to enjoy throughout the week
- Freeze the coconut milk in an ice cube tray to blend into smoothies or make dairy-free ice cream
More sweet potato recipes:
If you like this recipe, you’ll love these other sweet potato recipes!
- These sweet potato pancakes make the perfect Sunday brunch with a little maple syrup
- Mexican-style stuffed sweet potatoes are a hearty Autumn dinner, as is this hearty vegan chili
- You can’t go wrong with classic sweet potato fries as a side dish
- Sweet potato on pizza? Tastes even better than it sounds!
I hope you try this recipe! If you do, I’d love for you to tag me on Instagram @shivanilf so I can see how it goes. You can also keep updated with me on Facebook and Pinterest – I hope to see you there!
Sweet Potato Chickpea Curry (vegan)
- 2 tsp Sunflower Oil
- 1/4 Red Onion finely diced
- 1 Red Pepper finely diced
- 2 cloves Garlic finely diced
- 1/2 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds
- 3 Sweet Potatoes peeled and diced into 1 inch chunks
- 2 x 400g tins Chickpeas washed and drained
- 1/3 head Broccoli broken into florets
- 1 tsp Salt
- 1/4 tsp Chilli Powder or more/less to preference
- 1/2 tsp Turmeric
- 1/4 tsp Ground Cumin
- 1/4 tsp Ground Coriander
- 1/2 can/ 200ml Coconut Milk Full-fat or light
- Add the oil, onion, pepper, garlic, cumin seeds and mustard seeds to a large pot over medium heat. Cook until the onions are soft and the seeds begin to crackle.
- Add the chopped sweet potatoes to the pot along with 1 cup water. Cook for 5-10 minutes until the sweet potatoes begin to soften.
- Add the chickpeas, broccoli, salt, chilli powder, turmeric, ground cumin, ground coriander, and coconut milk to the pot. Stir well then cover and simmer for 10 minutes or until everything is cooked through. Serve hot with fluffy rice!
- The curry will keep in an airtight container in the fridge for 3-4 days. You can reheat it in the microwave or stovetop – ensure it is hot before serving.
- See the blog post for some recipe variations!
NUTRITIONServing size: 1/4 of the recipe Calories: 491 kcal | Fat: 16.9g | Saturated Fat: 11.2g | Cholesterol: 0mg | Sodium: 1141mg | Carbohydrates: 76.1g | Fiber: 14.1g | Sugar: 4.2g | Protein: 12.5g