Sweet Potato & Chickpea Curry with Coconut Milk – A Comforting Vegan Dinner

This Sweet Potato & Chickpea Curry with Coconut Milk is the kind of dish that warms you from the inside out. Creamy, aromatic, and packed with nutrients, it’s a vegan curry that brings together tender sweet potatoes, hearty chickpeas, and a fragrant coconut-based sauce. Balanced with spices and herbs, this dish is wholesome enough for weeknight dinners yet flavorful enough to serve at a gathering.

Ingredients

• 2 medium sweet potatoes, peeled and cubed

• 1 can (15 oz / 400 g) chickpeas, drained and rinsed

• 1 can (14 oz / 400 ml) coconut milk

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp curry powder (or a mix of turmeric, cumin, coriander)

• 1 tsp paprika

• 1 tsp garam masala

• 1 tbsp tomato paste

• 1 cup vegetable broth

• 2 tbsp olive oil or coconut oil

• Salt and black pepper to taste

• Fresh cilantro, chopped for garnish

• Cooked basmati rice or naan, for serving

Instructions

1. Heat oil in a large pot over medium heat. Add onion and sauté until soft and golden, about 5 minutes.

2. Stir in garlic, ginger, curry powder, paprika, and garam masala. Cook for 1 minute until fragrant.

3. Add tomato paste and stir, then add sweet potato cubes and chickpeas. Mix well to coat with spices.

4. Pour in coconut milk and vegetable broth. Season with salt and pepper. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 20–25 minutes, stirring occasionally, until sweet potatoes are tender.

5. Remove lid and simmer uncovered for 5 more minutes to thicken the sauce.

6. Serve warm over basmati rice or with naan, garnished with fresh cilantro.

Cooking Time

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

• Servings: 4

Notes & Tips

• For extra depth of flavor, add a dash of lime juice before serving.

• Swap chickpeas with lentils or add spinach for extra greens.

• To make it spicier, add red chili flakes or fresh chopped chili.

• Store leftovers in an airtight container for up to 3 days; the flavors get even better overnight.

Conclusion
This Sweet Potato & Chickpea Curry with Coconut Milk is comfort food at its finest—creamy, hearty, and full of flavor. It’s budget-friendly, easy to prepare, and nourishing, making it the perfect recipe for busy families or anyone looking for a satisfying vegan meal. Pair it with fluffy rice or warm naan, and you’ve got a dinner that will have everyone coming back for seconds.

Sweet Potato & Chickpea Curry with Coconut Milk – A Comforting Vegan Dinner

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A warm, comforting vegan curry made with tender sweet potatoes, protein-rich chickpeas, and creamy coconut milk. This flavorful dish is perfect for a nourishing dinner and pairs beautifully with rice or naan.

• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Simmering
• Cuisine: Indian-Inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp chili flakes (optional)
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Juice of 1/2 lime
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan (for serving)

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until soft.
2. Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
3. Add curry powder, cumin, turmeric, and chili flakes (if using). Cook for 1 minute to toast the spices.
4. Add diced sweet potatoes, chickpeas, coconut milk, and vegetable broth. Stir to combine.
5. Bring to a simmer, cover, and cook for 20–25 minutes or until the sweet potatoes are tender.
6. Season with salt, pepper, and lime juice to taste.
7. Serve hot, garnished with fresh cilantro, alongside rice or naan.

Notes

• For extra protein, add spinach or kale in the last 5 minutes of cooking.
• Adjust spice level by varying the amount of chili flakes.
• Can be stored in the fridge for up to 4 days or frozen for meal prep.
• Use light coconut milk for a lower-fat version.

Nutrition

• Serving Size: 1 bowl
• Calories: 370
• Sugar: 7g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 13g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 9g
• Protein: 9g
• Cholesterol: 0mg

Keywords: sweet potato curry, chickpea curry, vegan dinner, coconut milk curry, plant-based comfort food