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This sweet potato chickpea curry is CRAZY delicious, quick to make, healthy and naturally vegan and gluten free. Oh, and just like my sweet potato curry, it’s made in one pot too! If you want to learn everything there is to know about making this wonderful curry, read on…
The positives are literally endless with this recipe. The best one being that it’s mouthwateringly tasty! It’s one of those dishes that’s just SO satisfying and comforting. And when you know it’s good for you too? That makes it all the more epic!
The trickiest part about this sweet potato chickpea curry is doing a little chopping. Which isn’t really tricky at all is it?! It also freezes very well too. I often freeze mine in individual portions then defrost/reheat for a healthy, delicious work lunch.
In fact, freezing it makes this chickpea curry a perfect make ahead midweek meal!
What makes sweet potato chickpea curry so great?
- It’s healthy
- Made in one pot
- Naturally vegan and gluten free
- Cheap to make
- Easy to make
- Quick to make
- You can freeze it for later
- Perfect comfort food
- It’s CRAZY delicious!
Not too bad for one little curry eh?
Other curry recipes you might like…
Who needs to get a takeaway when you can make these epic curries instead?!
- Sweet Potato Curry
- One Pot Coconut Chickpea Curry
- Easy Slow Cooker Vegetable Curry
- One Pot Vegetable Thai Red Curry
- Slow Cooker Beef Massaman Curry
- Easy Slow Cooker Chicken Curry
Sweet Potato Chickpea Curry Recipe Tips
First time making a sweet potato chickpea curry? Don’t worry – these helpful tips will guarantee your success!
- Make sure you chop the sweet potato into evenly sized cubes, no bigger than 2cm. If you don’t, they will cook unevenly and (if cut too large) may take much longer to cook.
- Taste and season with salt along the way. This may seem obvious but it’s something that SO many people don’t do. This way you won’t be disappointed with the end result!
- Made too much? Don’t like waste? Freeze individual portions and enjoy at a later date.
- Don’t skip the squeeze of fresh lime juice at the end. It really brings all the flavours together!
- Like your curries hot? Add in that fresh red chilli. Like it even hotter? Leave the seeds in too.
- Keep your fresh ginger ready to go in the freezer. Peel and mince a generous amount of fresh ginger until it’s almost a paste. Mix with fresh lime juice then place into a freezer bag. Flatten out then freeze. Use straight from the freezer by simply snapping off and tossing into a pan.
Sweet Potato Chickpea Curry – Step by Step Picture Recipe
Here is what you will need to serve 3-4.
(For a printer friendly version, see the recipe card at the end of this post)
Ingredients
- 1 x Small Onion, peeled & diced
- Salt
- 1 x Red Chilli, deeseeded & finely chopped (Optional)
- 1″ Piece of Fresh Ginger, peeled & minced
- 2 x Small Sweet Potatoes (approx 500g | 17.6 oz total), peeled & cut into 2cm cubes
- 1 tbsp Coconut Oil
- 3 tbsp Curry Paste *
- 1 x 400g (14 oz) Tin of Tomatoes
- 1 x 400g (14 oz) Tin of Coconut Milk
- 1 x 400g (14 oz) Tin of Chickpeas, drained & rinsed
- Squeeze of Fresh Lime Juice
*use your favourite curry paste. I used 1 x Pataks Tikka Massala paste pot.
For the spinach (optional)
- 1 tsp Olive Oil
- 150g (5.3 oz) Spinach
- 1/2 tsp Garlic Powder
- Salt
- Squeeze of Fresh Lime Juice
Serve with freshly cooked rice.
Essential Equipment
- Large Frying/Saute Pan with a Lid
- Medium Saucepan
Instructions
First thing’s first – if you haven’t already, prep that veg! Chop the onion (1 x peeled and diced), red chilli if using (1 x deseeded and finely chopped), ginger (1″ piece peeled and minced) and sweet potatoes (approx 500g | 17.6 oz total, peeled and cut into 2cm cubes). See my helpful tip about fresh ginger in the tips section above. I didn’t use red chilli this time.
Heat a large frying/saute pan over a medium heat then, when the pan is hot, add in the coconut oil. As soon as it’s melted, add in the diced onion. Season with a little salt to stop it from browning.
Continue to cook, stirring often, for around 5 mins, until it softens and becomes translucent. Then add in the red chilli (if using) and the minced ginger. Cook for 1-2 minutes until fragrant.
Next let’s add in one of the stars of the show – the chopped sweet potato. Give it a really thorough mix and allow to cook for 3-4 minutes. You just want to coat each cube with flavour at this point so make sure you stir it often.
Time for some spice! Add in your favourite curry paste (3 tbsp) and give it a really good stir through. Use a korma for a very mild curry, tikka massala/rogan josh if you like a little bit of heat or go all out with a spicy madras/jalfrezi. The choice is entirely yours! I used a tikka massala paste as that’s what I had in the cupboard.
Allow to cook, stirring continuously so it doesn’t catch and burn on the bottom, for 2 – 3 minutes. Then add in the tinned tomatoes (400g | 14 oz tin), coconut milk (400g | 14 oz tin) and chickpeas (400g | 14 oz tin).
Carefully stir it all together until everything is nicely blended…
All that’s left to do is let this bad boy simmer! So bring it up to the boil then drop it down to a simmer. Pop on a lid (this will help the sweet potato to cook through faster) and allow to simmer for 10 – 12 minutes, until the sweet potato is fork tender.
Meanwhile, let’s prepare the spinach. Heat the oil (1 tsp) in a medium saucepan set over a medium heat then toss in the spinach (150g | 5.3 oz).
Keep moving it around so it doesn’t catch on the bottom. You’ll notice it will start to wilt very quickly. Once it’s wilted about halfway, add in the garlic powder (1/2 tsp) and a generous pinch of salt.
Now you just need to give it a good stir and allow it to wilt completely (this will happen very quickly) until it looks something like this…
If you like, add a little freshly squeezed lime juice to finish it off. Tadah! That’s the spinach done. Timer beeped for the curry? Let’s check on that and give it a good stir…
After the 10 minutes, the sweet potato should be cooked through. Now you just need to let it continue simmering (with the lid off) so the sauce can reduce to a thickness you like. For me, this only took about 5- 10 minutes tops. Finalise the dish by adding a little freshly squeezed lime juice to balance out all those wonderful flavours.
And there you have it! Serve up your beautifully healthy and delicious sweet potato chickpea curry alongside the spinach and some freshly cooked/microwaved rice. YUM!
How to freeze sweet potato chickpea curry
If you want to freeze it for a later date – divide the curry into individual portions (in freezer bags/tubs), allow to cool completely then freeze. Defrost in the fridge for 6 – 8 hours before you want to eat it.
Have you made this recipe? I want to know!
Will this epic sweet potato chickpea curry be made in your house? I’d love to know if it is! Send me your pics and comments on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.
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Sweet Potato Chickpea Curry - Printable Recipe
Healthy, made in one pot and CRAZY delicious - this beautiful sweet potato chickpea curry is a recipe you need in your life!
Ingredients
- 1 tbsp Coconut Oil
- 1 x Small Onion, peeled & diced
- Salt
- 1 x Red Chilli, deeseeded & finely chopped (Optional)
- 1″ Piece of Fresh Ginger, peeled & minced
- 2 x Small Sweet Potatoes (approx 500g | 17.6 oz total), peeled & cut into 2cm cubes
- 3 tbsp Curry Paste *
- 1 x 400g (14 oz) Tin of Tomatoes
- 1 x 400g (14 oz) Tin of Coconut Milk
- 1 x 400g (14 oz) Tin of Chickpeas, drained & rinsed
- Squeeze of Fresh Lime Juice
For the Spinach (Optional)
- 1 tsp Olive Oil
- 150g (5.3 oz) Spinach
- 1/2 tsp Garlic Powder
- Salt
- Squeeze of Fresh Lime Juice
Essential Equipment
- Large Frying/Saute Pan with a Lid
- Medium Saucepan
Instructions
- Heat the coconut oil in the frying pan set over a medium heat. Add the onion and fry, stirring often, until translucent. Add salt to stop it from browning.
- Add red chilli (if using) and ginger. Fry for 1 - 2 minutes.
- Add the cubed sweet potato and mix well. Fry for approx 5 mins, stirring often.
- Stir through your curry paste and cook for 2 - 3 minutes. Stir continuously to stop it from catching.
- Next, add the tinned tomatoes, coconut milk and chickpeas. Stir thoroughly and bring to the boil.
- Reduce to a simmer then put a lid on the pan. Simmer for 10 mins until the sweet potato is tender.
- Meanwhile, make the spinach. Heat the oil in a large saucepan then add the spinach.
- Allow to wilt half way then add the garlic powder and some salt.
- Mix through and cook until completely wilted. (This is quick!)
- Back to the curry - once the sweet potato is cooked through, stir well. If needs be - simmer without a lid on to reduce the sauce to your preferred consistency.
- Serve the sweet potato chickpea curry with the spinach and some freshly cooked rice.
Notes
*use your favourite curry paste. I used 1 x Pataks Tikka Massala paste pot.
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Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 454Total Fat: 29gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 4.4gCholesterol: 0mgSodium: 985mgCarbohydrates: 42gFiber: 11gSugar: 9gProtein: 14g