Sweet potato and chickpea curry with coconut milk is an easy and spicy vegan meal with Indian influences that tastes simply divine.
Whilst the cooking time for this delicious curry stretches to 45 minutes (including prep) most of it is spent with your feet up waiting for the sweet potato to cook!
Vegan Sweet Potato Curry with Indian Influences
My site is littered with curry recipes and this vegan sweet potato and chickpea number is one of my favourites!
In many ways, this recipe is a partner to a series of vegan or vegetarian chickpea recipes that include chana aloo, chickpea and lentil curry, Carrot and chickpea curry and of course my Thai satay sweet potato curry.
It is simple rustic food that tastes great, it is spicy, vegetable-rich just like my vegetable karahi and comforting & creamy.
It’s a really easy recipe to cook too!
A garlic, onion and tomato paste is the base flavour which gets fried in a little oil.
Then tinned chickpeas and peeled sweet potato is thrown in with some spices, coconut milk and water.
All you have to do is wait for it to cook, finish with a bit of lime juice and coriander and you have a delicious vegan dinner waiting for you!
Frequently Asked Questions
Do I have to use mustard oil?
No, but it does add a wonderful background flavour to this recipe. You can use any oil you wish, although I would avoid olive oil!
Can I use low-fat coconut milk?
If you need to, please go ahead, personally speaking, it is not for me and not a product that I would recommend.
Can I make this in advance?
Yes, it will be fine in the fridge for 4-5 days.
However, I would not advise freezing it because the sweet potato will break down and the sauce tends to go grainy.
Do I have to use tinned chickpeas?
No, but this recipe has been developed to use cooked chickpeas so you will need to cook them separately.
This handy guide has a host of methods for cooking dried chickpeas.
What sort of chilli should I use?
Well, that all depends on your tolerance level to capsaicin! Chuck in anything from a red jalapeno to a Scotch bonnet, this recipe is great with them all!
I’ve given it 30 minutes and my sweet potatoes are not cooked, what should I do?
Cook it for longer, I find that sweet potatoes have a really inconsistent cooking time. If you need to add a little more water, then do so!
I’ve mentioned my love of Indian flatbreads on more than a few occasions and I’m going to do it again!
This sweet potato and chickpea curry recipe begs for it, I am not vegan so I usually pair this with naan bread.
But you can omit the ghee if you are going full-on plant-based or serve this with chapati or roti!
You can, of course, serve this with rice.
I personally prefer plain boiled or steamed rice but it works well with a pilau too!
I also often add a kachumber salad on the side of this recipe. The sweet and sour flavours are great at cutting through the creamy richness.
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 20cm or 8″ saucepan.
- Mini blender.
- Vegetable peeler.
- Kitchen knife.
- Chopping board.
- Stirring spoon.
- Weighing scales and or measuring cups and spoons.
When it comes to Vegan or Vegetarian food I think India leads the way, and this easy Chickpea and Sweet Potato Curry leans on Southern Indian flavours.
- 250g (1⅔ Cups) Sweet Potato
- 400g (14 oz) Tin Chickpeas
- 100g (⅔ Cup) Onion
- 5 Garlic Cloves
- 2 Medium (200g Total) Tomatoes
- 1 Medium Hot Red Chilli Pepper
- 200ml (7 oz) Coconut Milk
- ½ Tsp Asafoetida (Hing)
- 175ml (⅔ Cup) Water
- 1 Tsp Kashmiri Chilli Powder
- ½ Tsp Turmeric Powder
- ½ Tsp Cumin Powder
- ¼ Tsp Cinnamon Powder
- 1 Tsp Dried Fenugreek Leaves
- ½ Tsp Salt
- 2 Tbsp Mustard Oil
- 1 Tbsp Lime Juice
- Peel the onion and then cut it into rough chunks and place them into a mini blender.
- Cut the tomatoes into four and add them to the onions.
- Peel the garlic cloves and throw them into the blender.
- Roughly chop the chilli pepper throw them into the blender and blend to a paste.
- Peel and cut the sweet potato into 2.5cm (1") bite-sized pieces.
- Drain the tinned chickpeas.
- Heat medium-large (20cm or 8") saucepan over a medium-high heat.
- Add the oil followed by the asafoetida and cook for 30 seconds.
- Then add the onion paste and cook for 5 mins stirring constantly, you want almost all of the moisture to evaporate and the onion to begin to colour.
- Throw in the sweet potato, chickpeas, salt, turmeric, chilli powder, cumin and coriander, then stir to combine.
- Pour in the coconut milk, water and dried fenugreek and give everything a stir.
- Bring to a boil then reduce to a simmer and cook for 25-30 minutes, giving it a stir every 8-10 minutes.
- Check the sweet potatoes are cooked before serving, then add the lime juice to taste.
Amount Per Serving: Calories: 775Total Fat: 41gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 1185mgCarbohydrates: 90gFiber: 21gSugar: 22gProtein: 22g
Calorific details are provided by a third-party application and are to be used as indicative figures only.