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Chickpea and Sweet Potato Curry
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Vegan Chickpea Curry with Sweet Potatoes

A nourishing, delicious curry is always welcome in my house. This Vegan Chickpea Curry with Sweet Potato checks all the one-pot boxes - it's hearty, SO EASY, and satisfying. The family all loved it too! Such a win.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Keyword: chickpeas, coconut milk, curry, spinach, sweet potato
Servings: 5 people


  • 3 medium sweet potatoes diced
  • oil, salt and curry powder for roasting
  • 2 tsp oil
  • 1 medium onion finely chopped
  • 2 tsp garlic powder
  • 1 tbsp ground coriander
  • 1 tsp chili powder
  • 1/4 tsp cinnamon
  • 2.5 tsp cumin
  • 2 tsp curry powder
  • 1/2 cup marinara or tomato sauce
  • 3/4 tsp to 1 tsp kosher salt
  • 1/4 tsp pepper optional
  • 1 can coconut milk lite
  • 1 15 oz. can chickpeas drained and rinsed
  • 2 cups (firmly packed) baby spinach


  • Preheat oven to 400 degrees.
  • Peel and dice sweet potato in small bite sized chunks.
  • Arrange potatoes on a baking tray, sprinkle generously with oil, salt, and curry powder. Toss to coat and spread out evenly.
  • Bake for 15 minutes, remove tray from oven and toss, bake another 10 to 15 minutes until cooked and lightly golden.
  • Meanwhile, finely chop an onion. Add to a large pan along with 2 tsp oil.
  • Saute for around 7 or 8 minutes, stirring occasionally.
  • Add all the spices, cook another minute.
  • Add marinara or tomato sauce, and the coconut milk. Stir well.
  • Add the cooked sweet potatoes, chickpeas, and baby spinach.
  • Stir gently and simmer for 5 to 10 minutes.