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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.

Ingredients

Scale
  • 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

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

Find it online: https://yumcove.com/sweet-potato-chickpea-curry-with-coconut-milk-a-comforting-vegan-dinner/