Sweet Potato and Chickpea Curry

There’s something deeply comforting about a steaming bowl of curry. It’s rich, flavorful, and deeply nourishing—especially when it’s made with simple pantry staples and seasonal ingredients. This Sweet Potato and Chickpea Curry is one of my absolute favorites. Inspired by warm, Indian-style spices and a smooth, tomato-based sauce, this plant-based dish is perfect for cozy nights in or fuss-free weeknight dinners.

Sweet potatoes add natural sweetness and creaminess, while chickpeas provide heartiness and protein. Spiced with cumin, ginger, garlic, and chili flakes, this dish is as fragrant as it is flavorful. It’s also completely vegan and gluten-free, making it a perfect fit for almost any diet.

Why You’ll Love This Sweet Potato and Chickpea Curry

• Vegan & Gluten-Free: Naturally plant-based and allergy-friendly.
• Budget-Friendly: Made with accessible, affordable ingredients.
• Meal Prep Friendly: Stores well and tastes even better the next day.
• Customizable Heat: Easily adjust the spice level to your liking.
• One-Pot Simplicity: Minimal cleanup, maximum flavor.

Ingredients

Here’s everything you need to make this warm and hearty curry:

• 1 tbsp vegetable oil
• 1 tbsp cumin seeds (or ½ tbsp ground cumin)
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• ½–1 tsp chili flakes (to taste)
• 50g (1¾ oz) fresh ginger, peeled and grated
• 1½ x 400g tins chickpeas, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 750g (1 lb 10 oz) sweet potato, peeled and diced
• Salt and black pepper to taste
• 200g (7 oz) rice, to serve

Instructions

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Step 1: Sauté the Aromatics

Heat the vegetable oil in a large saucepan over medium heat. Once hot, add the cumin seeds and fry for about a minute, until they become aromatic.

Add the sliced onion with a pinch of salt and sauté for 5–6 minutes until soft and translucent.

Next, stir in the garlic, chili flakes, and grated ginger. Sauté for an additional 2–3 minutes until everything is fragrant and starting to color.

Step 2: Simmer the Curry

Add the chickpeas, chopped tomatoes, and cubed sweet potatoes to the pan. Stir to combine all the ingredients.

Pour in about 500ml (18 fl oz) of water—just enough to cover the chickpeas and sweet potatoes. Stir well and bring the mixture to a gentle simmer.

Cover the pot with a lid and let it cook over medium-low heat for 25–30 minutes, stirring occasionally. The curry is ready when the sweet potatoes are tender and beginning to break apart slightly, thickening the sauce naturally.

Add a splash more water during cooking if needed to prevent sticking or if you’d like a looser curry.

Step 3: Cook the Rice

While the curry simmers, cook the rice according to package instructions. Fluff with a fork and keep warm until ready to serve.

Step 4: Season and Serve

Taste the curry and season with salt and freshly ground black pepper to your liking.

Serve the curry hot over a bed of fluffy rice. Garnish with chopped fresh cilantro or a squeeze of lime if desired.

Tips & Variations

• Add greens: Stir in a handful of spinach or kale in the last 5 minutes of cooking for extra nutrients.
• Creamier twist: Add a splash of coconut milk at the end for a richer, creamier curry.
• Low-carb option: Serve with cauliflower rice or enjoy on its own as a thick stew.
• Meal prep: Store in individual portions with rice for an easy grab-and-go lunch during the week.

What to Serve with Sweet Potato and Chickpea Curry

This dish is hearty enough to be a full meal, but here are a few additions to make it extra special:

• Naan or flatbread to soak up the sauce
• Chutney or pickles for a tangy contrast
• Cucumber raita for a cooling side
• Lime wedges for a splash of acidity

Make Ahead & Storage

• To store: Let the curry cool completely and store in an airtight container in the fridge for up to 4 days.
• To freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
• To reheat: Warm in a saucepan over low heat, adding a splash of water as needed to loosen the sauce.

Final Thoughts

This Sweet Potato and Chickpea Curry is everything we love about comforting home cooking—it’s flavorful, hearty, nourishing, and so easy to make. With its mix of warm spices, tender sweet potatoes, and filling chickpeas, it checks all the boxes for a satisfying dinner.

Make it once, and it’s sure to find a permanent place in your weeknight rotation.

Print Pin

Sweet potato and chickpea curry

Cozy, one-pot vegan curry with sweet potatoes and chickpeas in rich spiced tomato sauce.

Course Appetizer, Side Dish, Vegetables

Cuisine Indian

Keyword Sweet potato and chickpea curry

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp cumin seeds or ½ tbsp ground cumin
• 1 onion finely sliced
• 2 garlic cloves crushed
• ½ –1 tsp chili flakes to taste
• 50 g 1¾ oz fresh ginger, peeled and grated
• 1½ x 400g tins chickpeas drained and rinsed
• 1 x 400g tin chopped tomatoes
• 750 g 1 lb 10 oz sweet potato, peeled and diced
• Salt and black pepper to taste
• 200 g 7 oz rice, to serve

Instructions

Step 1: Sauté the Aromatics

• Heat the vegetable oil in a large saucepan over medium heat. Once hot, add the cumin seeds and fry for about a minute, until they become aromatic.
• Add the sliced onion with a pinch of salt and sauté for 5–6 minutes until soft and translucent.
• Next, stir in the garlic, chili flakes, and grated ginger. Sauté for an additional 2–3 minutes until everything is fragrant and starting to color.

Step 2: Simmer the Curry

• Add the chickpeas, chopped tomatoes, and cubed sweet potatoes to the pan. Stir to combine all the ingredients.
• Pour in about 500ml (18 fl oz) of water—just enough to cover the chickpeas and sweet potatoes. Stir well and bring the mixture to a gentle simmer.
• Cover the pot with a lid and let it cook over medium-low heat for 25–30 minutes, stirring occasionally. The curry is ready when the sweet potatoes are tender and beginning to break apart slightly, thickening the sauce naturally.
• Add a splash more water during cooking if needed to prevent sticking or if you’d like a looser curry.

Step 3: Cook the Rice

• While the curry simmers, cook the rice according to package instructions. Fluff with a fork and keep warm until ready to serve.

Step 4: Season and Serve

• Taste the curry and season with salt and freshly ground black pepper to your liking.
• Serve the curry hot over a bed of fluffy rice. Garnish with chopped fresh cilantro or a squeeze of lime if desired.