This rich and creamy sweet potato and chickpea curry is a hearty, plant-based meal! It all cooks in one pan and it’s packed with flavor.

Sweet Potato and Chickpea Curry
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I’ve been leaning towards more plant-based meals, and I love how this curry is rich and creamy but completely vegan. The spicy Thai red curry paste pairs nicely with the sweet potatoes, and the chickpeas are a great way to add fiber and protein to the meal. The best part is this easy curry cooks in one pan so there’s only one dish to wash! This is a great meal prep option because it reheats well and I think the flavors are even better the next day.

Ingredients & Substitutions

  • Olive oil– A little oil is used for sautéing the aromatics and creating a flavorful base for the curry. You can substitute it with coconut oil or vegetable oil if you prefer.
  • Ginger– Fresh ginger adds warmth and depth of flavor to the dish. You can substitute with ground ginger, but it won’t have quite as much flavor.
  • Garlic– I prefer fresh garlic to add a savory note to the curry. You can substitute with garlic powder or minced garlic.
  • Curry paste– Thai red curry paste serves as the primary flavoring agent, adding spiciness and complexity to the dish. I like the Thai Kitchen brand which is vegan. It’s sold at most grocery stores near the soy sauce. Not sure what to do with the leftover paste? Try my coconut curry noodle bowl!
  • Tomatoes– Diced tomatoes add acidity and sweetness to balance the flavors of the curry. I used fire-roasted diced tomatoes.
  • Sweet potatoes– Diced sweet potato adds sweetness and a hearty texture. You could substitute with butternut squash, if you prefer. 
  • Chickpeas– Canned chickpeas are a simple way to add protein and fiber to the curry.
  • Coconut milk– Full-fat coconut milk provides creaminess and richness to the curry, as well as balancing the spiciness.
  • Spinach– Fresh spinach adds freshness, color, and additional nutrients to the curry. You could substitute it with chopped kale. Be sure to remove the stems.
  • Lime juice– A squeeze of lime juice adds brightness and a tangy element to the curry.
  • Soy sauce– A splash of soy sauce adds umami depth and saltiness to enhance the overall flavor profile.

How to Make Sweet Potato and Chickpea Curry