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

In a large skillet, heat the olive oil over medium heat for 30 seconds. Add the ginger and garlic. Cook, stirring, until fragrant — about one minute.
Stir in the curry paste and sauté for another minute.
Add the sweet potatoes, chickpeas, tomatoes, coconut milk, and soy sauce, and stir to combine.
Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender, about 20 minutes.
Stir in the spinach and cook for 1-2 minutes until wilted. Remove from heat and stir in the lime juice. Season with salt to taste.

What to Serve with Curry 

I served mine with white rice but you could pair it with brown rice, quinoa, cauliflower rice, basmati rice, jasmine rice, naan, or additional veggies. I have a recipe for vegan naan if you want to make a homemade flatbread. You can also get creative with toppings. Try serving it with fresh cilantro or crushed red pepper flakes.

How to Store and Reheat Leftover Curry

To store leftovers, let it cool to room temperature. Then transfer it to an airtight container and keep it in the refrigerator. It can typically be stored for 3-4 days. When reheating, transfer the desired portion to a microwave-safe dish or saucepan. If using a microwave, cover the dish and heat in 30-second intervals, stirring in between, until heated through. On the stovetop, heat the curry over medium heat, stirring occasionally. Once heated, serve immediately and avoid reheating multiple times. 

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Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry

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  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

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.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 tablespoon grated fresh ginger (from a 1-inch piece, peeled)
  • 3 cloves garlic, minced
  • 3 tablespoons Thai red curry paste
  • 2 small sweet potatoes (about 1lb), peeled and cut into 1/2-inch cubes
  • 1 (15.5oz) can chickpeas, drained and rinsed
  • 1 (14.5oz) can fire-roasted diced tomatoes
  • 1 (14oz) can full-fat coconut milk
  • 2 tablespoons soy sauce
  • 2 cups baby spinach
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. In a large skillet, heat the olive oil over medium heat for 30 seconds.
  2. Add the ginger and garlic. Cook, stirring, until fragrant — about one minute. Stir in the curry paste and sauté for another minute.
  3. Add the sweet potatoes, chickpeas, tomatoes, coconut milk, and soy sauce, and stir to combine.
  4. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender, about 20 minutes.

  5. Stir in the spinach and cook for 1-2 minutes until wilted. Remove from the heat and stir in the lime juice. Season with salt to taste.