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Vegan Chickpea and Sweet Potato Curry Recipe

A vibrant vegan chickpea and sweet potato curry simmered in creamy coconut milk with fragrant spices.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato peeled and diced (about 2 cups)
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp chili powder optional
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a pot; sauté onion, garlic, and ginger until soft and fragrant.
  2. Stir in curry powder, cumin, turmeric, and chili powder; toast for 1 minute.
  3. Add diced sweet potatoes, chickpeas, diced tomatoes, and coconut milk.
  4. Season with salt and pepper; bring to a simmer.
  5. Cover and cook for 25 minutes or until sweet potatoes are tender.
  6. Garnish with fresh cilantro and serve with rice or naan.

Notes

🍎 Nutritional Values (Per Serving)

  • Calories: 350
  • Total Fat: 15g
  • Saturated Fat: 10g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 10g

💊 Vitamins & Minerals (Per Serving)

  • Vitamin A: 120%
  • Iron: 15%
  • Calcium: 8%
  • Vitamin C: 20%
  • Magnesium: 12%

✨ Extra Notes/Tips

  • Spice lovers, add more chili or cayenne.
  • Swap coconut milk for cashew cream for a nuttier taste.
  • Let leftovers thicken overnight—they get even better.
  • Serve with quinoa for a protein boost.