Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is hearty, packed with flavor, and super comforting. It’s an easy one-pot dish that’s great for weeknight dinners and meal prep. It’s gluten-free, dairy-free, nut-free, and easily vegan, too!

Sweet Potato and Chickpea Curry Recipe

This Sweet Potato and Chickpea Curry with coconut milk and spinach is the perfect comfort food to warm you up! With hearty chickpeas, coconut milk, and silky sweet potatoes, it’s thick and creamy, almost stew-like, without being heavy.

This dish is inspired by global curries that I love! It blends the sweet and savory flavors of West Indian (Caribbean) curries that I grew up with — adapted from East Indian traditions — with Thai influences like the coconut milk and lime, which add a bright, creamy finish.

With its bold, warm flavors and rich texture, this cozy sweet potato chickpea curry is sure to become a fave in your recipe rotation.

Looking for more cozy dairy and gluten free one pot dishes? Try my Creamy Garlic Pork and Spinach, White Chicken Chili, Hamburger Helper, or my Caribbean-inspired Beef Soup.

Ingredients

See the recipe card below for ingredient quantities.

• avocado oil
• onion
• ginger
• garlic
• curry powder
• cinnamon
• cumin
• sweet potato
• salt
• cilantro
• jalapeno
• vegetable, chicken, or beef broth/stock or water
• chickpeas – also called garbanzo beans. After draining and rinsing, I measured out 2.5 cups which was about 1.5 (398ml) cans.
• coconut milk – I used full-fat coconut milk for extra richness and creaminess.
• spinach – add as much greens as you’d like.
• lime – a squeeze of fresh lime brightens all the flavors

Ingredient Substitutions

• I used avocado oil for a neutral flavor but you can replace it with olive oil, coconut oil, or other neutral oils of your choice.
• You can swap the spinach with other leafy greens like kale.
• Vegan Modification: Make this a vegan sweet potato chickpea curry by using water or a compliant vegetable broth/stock.

How To Make Sweet Potato and Chickpea Curry

Step 1. Sauté aromatics

Sauté onions, ginger, and garlic in heated oil.

Step 2. Bloom the Spices

Add the spices and allow to bloom in the oil before stirring.

Step 3. Add Sweet Potatoes

Add sweet potatoes and salt.

Step 4. Add Aromatics and Broth

Add cilantro and jalapeño, followed by the broth/stock or water. Reduce the heat and let simmer for a few minutes.

Step 5. Add Chickpeas and Coconut Milk

Add the chickpeas and coconut milk.

Step 6. Simmer

Allow the curry to simmer for about 15-20 minutes.

Step 7. Add Spinach

Add spinach and cook until wilted.

Step 8. Add Lime Juice

Squeeze a lime directly into the pot. Adjust salt.

Step 9. Serve

Ladle into bowls with your favorite sides or enjoy on its own. Add garnishes as desired.

Tips & Tricks

Customize Spice Level

Adjust the jalapeños to your preferred heat level and increase or decrease the spices as you like. Note that you’ll need to add more salt after the dish simmers.

Serving Suggestions

Pair this curry with your favorite sides. Serve it on top of basmati rice (or any rice) or scoop it up with my gluten-free tortillas or gluten-free naan. Other great options include cauliflower rice, veggies, gluten-free noodles or vegetable noodles.

Feel free to garnish with red pepper flakes, more jalapeños, and/or fresh cilantro with another squeeze of lime.

Frequently Asked Questions

Storage & Reheating Instructions

• Fridge: Store cooled sweet potato chickpea coconut curry in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooled curry in an airtight, freezer-safe container up to 3 months.
• Reheating: Reheat in the microwave or on the stove before serving.

As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find dairy and gluten-free dishes that taste as delicious as their conventional counterparts. This Sweet Potato and Chickpea Curry is rich in flavor and super hearty, naturally gluten-free and dairy-free, and easily vegan too. If you try this dish, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious. 

Sweet Potato and Chickpea Curry Recipe

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5 from 1 review

• Author: Nicole Charles
• Total Time: 45 minutes
• Yield: 4–5 servings 1x
• Diet: Gluten Free

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Description

This Sweet Potato and Chickpea Curry is hearty, packed with flavor, and super comforting. It’s an easy one-pot dish that’s great for weeknight dinners and meal prep. It’s gluten-free, dairy-free, nut-free, and easily vegan, too!

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Ingredients

Units USM Scale 1x2x3x

• 2 TBSP avocado oil
• 1 onion, diced
• 1 TBSP minced ginger
• 4 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 4 cups peeled and finely diced sweet potato
• 1 tsp salt
• 1/3 cup cilantro, chopped
• 1 tsp finely diced jalapeño
• 2 cups chicken, beef or vegetable broth/stock or water
• 2.5 cups drained and rinsed chickpeas
• 2 cups coconut milk
• 3–4 cups roughly chopped spinach
• squeeze of lime

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Instructions

1. Heat avocado oil over medium high heat in a large saucepan, braiser, or medium-sized pot.
2. Add onions, ginger and garlic and stir to combine. Sauté until onions are translucent and soft.
3. Add curry powder, cinnamon, and cumin. Allow spices to bloom then stir.
4. Add sweet potatoes and salt and stir to combine.
5. Add cilantro and jalapeños and stir to combine.
6. Add broth/stock of choice or water. Turn down the heat and allow to simmer, about 5 minutes.
7. Add chickpeas and coconut milk, and stir to combine.
8. Let simmer, about 15-20 minutes, until sweet potatoes are tender and the curry thickens. Stir occasionally to prevent sticking. 
9. Add spinach and stir until wilted.
10. Add squeeze of lime and stir. Adjust for salt.*
11. Serve warm, topped with optional garnishes. Pair with rice, gluten-free tortillas, gluten-free naan, or other sides of choice.

Notes

*You’ll need to add more salt once the sweet potatoes have cooked down as they absorb salt and sweeten the dish, to balance the flavors.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Mains
• Method: Stovetop
• Cuisine: Global Curry