Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes give the best texture and flavour, but canned ones can be used if needed. Since they are already soft, add them towards the end of cooking to avoid them turning mushy.

How spicy is this curry?

This curry is mildly spiced and balanced. You can easily increase the heat by adding chilli powder, red pepper flakes, or chopped green chillies based on your spice preference.

Can I make sweet potato chickpea curry ahead of time?

Yes, sweet potato chickpea curry is perfect for meal prep. The flavours deepen as it rests, making it even more delicious the next day after proper storage in the fridge.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave before serving.

Home

Recipes

Sweet Potato & Chickpea

Indian

Easy

Main Course

Written by

Tiamongla Kasar

Contributer Intern

Sweet Potato & Chickpea
Curry: Easy One-Pot Vegan Dinner

Name: ~Sweet Potato & Chickpea~ Curry: Easy One-Pot Vegan Dinner
Total time: 50 min
Yield: 1
Cuisine: Indian
Ingredients: 1 tbsp Avocado oil or olive oil; 1 small Yellow onion (diced); 3 cloves Garlic (minced); 1 ½ tbsp Fresh ginger (minced) (about 1-inch piece); 1 tbsp Garam masala; 2 tsp Curry powder; 1 tsp Ground cumin; 14 oz Diced tomatoes (1 can or fresh equivalent); 3½ cups (2 can) Cooked chickpeas, drained and rinsed; 14 oz (1 can) Coconut milk; 1 medium Sweet potato (peeled & cubed); 2 tsp Sea salt (or to taste); 1 tsp Black pepper (or to taste); 2 tbsp Fresh lime juice (optional)

50 mins

Cooking Time

Easy

Difficulty

Ingredients

Diet

Sweet Potato & Chickpea Curry is a cosy Indian-inspired vegan dish that feels like something you would enjoy in a home kitchen, slow-cooked with care and simple ingredients. It brings together soft, tender sweet potatoes and protein-rich chickpeas in a creamy coconut base, all gently simmered with everyday spices. The flavours are warm and comforting without being too bold, making it an easy dish to come back to again and again. This vegan curry recipe is perfect for busy days when you want something wholesome without spending hours in the kitchen. It comes together in one pot with easy steps, which makes it ideal for beginners. The natural sweetness of the potatoes balances beautifully with the savoury spices, while the chickpeas add protein and texture. What makes this dish even more appealing is how practical it is for everyday meals. You can make it ahead of time, and it actually tastes richer after sitting for a while as the flavours blend together. Just reheat and serve it with soft flatbread or a bowl of rice, and add a bit of fresh herbs on top. It’s an easy, no-fuss meal that still feels warm, homemade, and satisfying at the end of a long day.

Ingredients

UNITSIngredients

1 tbspAvocado oil or olive oil

1 smallYellow onion (diced)

3 clovesGarlic (minced)

1 ½ tbsp Fresh ginger (minced) (about 1-inch piece)

1 tbspGaram masala

2 tspCurry powder

1 tspGround cumin

14 oz Diced tomatoes (1 can or fresh equivalent)

3½ cups (2 can)Cooked chickpeas, drained and rinsed

14 oz (1 can)Coconut milk

1 mediumSweet potato (peeled & cubed)

2 tspSea salt (or to taste)

1 tspBlack pepper (or to taste)

2 tbspFresh lime juice (optional)