• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan With Curves
  • About
    • Meet Gina Marie
    • Private Policy
    • Terms of Service
  • Subscribe
  • Cookbooks
  • Recipes Index
    • Breakfast
    • Appetizers
    • Main Course
    • Soups
    • Sides
    • Smoothies and Drinks
    • Desserts
    • "Alkaline" Vegan Recipes (Inspired by Dr. Sebi)
    • Sea Moss Recipes
  • Curvy Vegan Lifestyle
    • Vegan Weight Gain
    • Beginner Vegan
  • Story Archives
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Cookbooks
  • Subscribe
  • Vegan Weight Gain
  • Recipes Index
  • Oyster Mushrooms
  • Sea Moss 101
  • Sea Moss Recipes
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Main Course

    One Pot Sweet Potato Chickpea Curry

    Published on May 27, 2021. Last updated on October 23, 2021 by Gina Marie 1 Comment

    Sharing is caring!

    117 shares
    • Share
    • Yummly
    • Twitter

    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe

    One Pot Sweet Potato Chickpea Curry is a simple, easy, and budget-friendly dinner that is healthy and satisfying! It’s also made with most ingredients found easily in your pantry!

    curry in a pot with a black ladle

    I posted a Tik Tok Video the other day "What I Eat in a Day as a Thick Vegan" featuring this recipe and other recipes using sweet potatoes. The response was enormously positive! So many people wanted the full recipe so here it is!

    What's in this Chickpea Curry?

    Just like my Chickpea Peanut Butter Curry recipe, this curry is made with inexpensive and accessible ingredients that I was able to easily find at my local Aldi's or I already had on hand.

    • Fresh Produce: sweet potatoes, onions, kale, cilantro, lime
    • Canned Goods: chickpeas, tomatoes, vegetable, broth, and coconut milk
    • Spices: curry powder, smoked paprika, sea salt, garlic powder, onion powder, cumin, cinnamon
    • Thickeners: corn starch
    picture of all the ingredients to make chickpea curry

    What can you serve with sweet potato curry?

    • vegan spelt cornbread
    • over rice or quinoa
    • cauliflower rice to lower the carbs (although us curvy vegans don't do low carb diets!)
    • homemade vegan naan bread

    Substitution, Cook, & Storage Tips

    • If you don't want to use sweet potatoes, try this recipe with butternut squash instead!
    • This recipe will also work with lentils instead of chickpeas.
    • The curry powder brand you choose is completely up to you and your liking and taste buds. There is no specific brand you have to buy to make this recipe.
    • I use full fat coconut milk, but you can used light coconut milk if you desire. Be sure to use the canned coconut milk as that is made for cooking will not be overly sweet like the coconut milks you find in the jugs. Or you can make your own homemade coconut milk from scratch.
    • This recipe will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months.
    curry with quinoa in a black plate

    Vegan Curry Recipes You'll Love

    • Chickpea Peanut Butter Curry
    • 30 Minute Coconut Lentil Curry
    • Coconut Vegan Chickpea Curry
    • Vegan Yellow Split Pea Soup

    Other Chickpea Recipes to Try

    • King Oyster Mushroom Chickpea Soup
    • Cucumber Chickpea Tomato Salad

    WANT MORE? Subscribe to my NEWSLETTER  and follow along on Pinterest, Facebook, and Tik Tok for the latest updates.

    curry in a pot with a black ladle

    One Pot Sweet Potato Chickpea Curry

    One Pot Sweet Potato Chickpea Curry is a simple, easy, and budget-friendly dinner that is healthy and satisfying! It’s also made with most ingredients found easily in your pantry!
    5 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Plant Based
    Keyword: chickpea curry, sweet potato curry, vegan curry
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 159kcal
    Author: Gina Marie

    Ingredients

    • 1 tablespoon olive oil (enough for sautéing for sautéing)
    • ½ large onion, chopped
    • 2 tablespoons curry powder note 1
    • 2 teaspoon smoked paprika
    • 1 teaspoon EACH of sea salt, garlic powder, onion powder, and cumin
    • ½ teaspoon cinnamon powder (Ceylon cinnamon is best if you can find it)
    • ¼ teaspoon cayenne pepper
    • 2 15.5 ounce canned chickpeas, drained and rinsed note 2
    • 2 medium sweet potatoes, washed, peeled, and chopped note 3
    • 2 cups vegetable broth
    • 1 tablespoon additional vegetable broth
    • 1 15.5 ounce canned unsweetened coconut milk note 4
    • 1 15.5 ounce canned diced tomatoes
    • 1 ½ teaspoon corn starch
    • kale or spinach (as little or as much as you like)
    • cilantro or parsley (as little or as much as you like)
    • squeeze lime (app. 1 teaspoon more or less to taste)
    US Customary - Metric

    Equipment

    Dutch Oven or Large Pot

    Instructions

    • In a large pot add oil over medium heat. Add onion and sauté for to 2 to 3 minutes until onions soften.
    • Next, add in all your seasonings, chickpeas, and sweet potatoes. Sauté for a 1 to 2 minutes fully coating your chickpeas and sweet potatoes with the onions and seasonings.
    • Then you will add in 2 cups of vegetable broth, coconut milk, and diced tomatoes. Mix well and turn heat down to low. Cover and simmer for 30 to 40 minutes enough time to ensure the potatoes are cooked.
    • Once 30 to 40 mins has elapsed, remove lid. In a small bowl mix corn starch with 1 tablespoon of vegetable. Mix very well creating a "corn starch slurry" and pour that into your pot. This is to help thicken your curry.
    • Along with your corn starch slurry, add in kale or spinach, cilantro or parsley, and squeeze lime. Adjust seasonings to your liking, mix and let it cook on low uncover for 2 to 5 more minutes.
    • Remove from heat and serve over your choice of grain, with vegan naan bread, or even some spelt vegan cornbread. This recipe will keep in the refrigerator for up to 5 days and in the freezer for up to 3 months.

    Notes

    1. CURRY POWDER: The curry powder brand you choose is completely up to you and your liking and taste buds. There is no specific brand you have to buy to make this recipe.
    2. CHICKPEAS: This recipe will also work with lentils instead of chickpeas.
    3. SWEET POTATOES: If you don't want to use sweet potatoes, try this recipe with butternut squash instead!
    4. CANNED COCONUT MILK: I use full fat coconut milk, but you can used light coconut milk if you desire. Be sure to use the canned coconut milk as that is made for cooking will not be overly sweet like the coconut milks you find in the jugs. Or you can make your own homemade coconut milk from scratch.

    Nutrition

    Nutrition Facts
    One Pot Sweet Potato Chickpea Curry
    Amount Per Serving (1.5 cups)
    Calories 159 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Sodium 1133mg49%
    Potassium 483mg14%
    Carbohydrates 29g10%
    Fiber 5g21%
    Sugar 7g8%
    Protein 3g6%
    Vitamin A 16865IU337%
    Vitamin C 5mg6%
    Calcium 58mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!

    As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.

    © Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

    © Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

    « Mango BBQ Sauce (Ninja Foodi or Instant Pot)
    King Oyster Mushroom Pulled Pork »

    Reader Interactions

    Comments

    1. Loresha

      December 13, 2022 at 9:30 pm

      5 stars
      Omg, thank you so much for this recipe!! It is amazing, just the right amount of sweetness with lots of flavors.. a new staple in my house. The only ingredients I didn't add was the cilantro or parsley and instead of the cornstarch I just mixed flour with the vegetable stock and the lemon juice.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Gina Marie, the face behind Vegan With Curves. Here you will find a collection of filling vegan recipes as well as tips to help keep you healthy and curvy!

    More about me →

    Popular Posts

    • fried oyster mushrooms in a bowl
      Fried Oyster Mushrooms
    • How to Make Sea Moss Gel
    • Irish Moss gel in a jar next to dried Chondrus Crispus
      How to Make Irish Moss Gel (Chondrus Crispus)
    • bbq lentil meatballs in a skillet with a spoon
      BBQ Vegan Lentil Meatballs (No Mock Meats!)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Service
    • Accessibility Statement
    • Copyright and Disclosures

    Newsletter

    • Sign Up! for emails and updates
    • YouTube
    • TikTok
    • Pinterest
    • Facebook
    • Instagram

    Contact

    • About
    • Meet Gina Marie
    • My Cookbook
    • Web Stories

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2016-2022 VEGAN WITH CURVES