Vegan Chickpea Curry With Sweet Potatoes

Vegan Chickpea Curry with Sweet Potatoes is a perfect, comforting gluten-free weeknight dinner that's ready in 40 minutes.

Peeling chickpeas could be for some what picking up spilled rice grains one by one may be for others. Torture. But not for me. I find it relaxing, cathartic, and contemplative.

On occasion, I will purchase dried chickpeas, soak them overnight, and cook them properly. But since careful planning isn’t necessarily my forte, a can of chickpeas, a bowl of water, and a strainer work perfectly. Generally, when the mood strikes me for a dish, I want it on the spot or at least within an hour or so.

If you’ve been following the blog for a bit you know that I cook and eat mostly paleo and allow for some flexibility when it comes to grains and legumes. But when it comes to chickpeas, I’ve discovered that my main (digestive) issue may not necessarily lie with the chickpea itself but rather with the skin.

So let me get to the reason why I’m peeling chickpeas in the first place - for a heavenly sweet potato curry. The flavor, texture, and taste is unmatched. But in the past, I’d always feel not too great after eating it. However, peeling the chickpea skin truly changed that for me and hopefully it can do the same for you!

This is an easy curry you can make on any weeknight and can be on the table in under an hour. There’s also a pretty good chance you already have most of these ingredients in your pantry. Sweet potatoes, chickpeas, green pepper, and onion are cooked in a flavorful garam masala coconut broth. You can eat the coconut chickpea curry on its own or serve it over rice or cauliflower rice.

And if you enjoy curry and want to explore more recipes, check out my chicken tikka masala, vegan cauliflower mungbean curry, and this easy vegan rajma curry. If you want Thai flavors, try my Thai peanut lentil curry or vegetable shirataki noodles in Thai peanut sauce.

Why You'll Love This Chickpea

• It's vegan, gluten-free, and grain-free
• Simple to make
• Easy on digestion
• Ready in 40 minutes
• Healthy, delicious, and nutritious

Ingredients Needed

• Sweet potatoes
• Cooked chickpeas
• Bell pepper
• Onion
• Full-fat coconut milk
• Coconut oil
• Ground ginger
• Garam masala
• Ground coriander
• Ground turmeric
• Ground cumin
• Curry powder
• Vegetable or chicken broth
• Cilantro

Let's Make It

Step 1. If you plan on peeling chickpeas, strain chickpeas of their liquid, and add them to a bowl of lukewarm water. With your hands toss them several times underwater and move them about. This will start to loosen most of the skins and they will float to the surface. Remove skins and continue peeling until all chickpeas are bare. Strain and set aside.

Step 2. Heat a heavy-bottom pan over medium heat. Add the coconut oil, onion, and pepper and cook until onion is translucent and pepper, soft – about 8 minutes.

Step 3. Add all the spices and cook for 1-2 minutes. Add sweet potatoes and broth and bring to a boil. Reduce heat and cook on low until potatoes are soft. About 15-20 minutes.

Step 4. Using a submersion blender, give the potatoes a few pulses just to puree a few of them. Alternatively, use a potato masher and mash just a bit preserving some of the potatoes.

Step 5. Add coconut milk, chickpeas, and 1 tablespoon of finely chopped cilantro. 

Step 6. Simmer for another 10 minutes. If the stew is too watery, you can always remove some of the liquid (and eat if of course). 

Step 7. Serve over rice or cauliflower rice and top with additional cilantro. 

Top Tips + Substitutions

More Curry Recipes You Might Enjoy

• Vegan Mung Bean Curry
• Shrimp Curry
• Vegetable Coconut Curry

Continue to Content

📖 Recipe

Vegan Chickpea Curry With Sweet Potatoes

Yield: 8

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Sweet Potato And Chickpea Curry is a perfect, comforting vegan weeknight dinner that's ready in 40 minutes.

Print

Ingredients

• 3 large sweet potatoes, peeled and cubed into 1” pieces
• 2 cups cooked chickpeas (canned works too)
• 1 bell pepper of your choice, chopped into 1” pieces
• 1 medium onion, chopped
• 1 can full fat coconut milk
• 1 tablespoon coconut oil
• ½ teaspoon ground ginger
• 1 tablespoon garam masala
• ½ teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ¼ teaspoon curry powder
• 4 cups chicken or bone broth
• 2 tablespoon finely chopped cilantro
• ½ teaspoon salt divided
• ¼ teaspoon pepper

Instructions

1. If you plan on peeling chickpeas, strain chickpeas of their liquid, and them to a bowl of lukewarm water. With your hands toss them several times under water and move them about. This will start to loosen most of the skins and they will float to the surface. Remove skins and continue peeling until all chickpeas are bare. Strain and set aside.
2. Heat a heavy-bottomed pan over medium heat. Add the coconut oil, onion, pepper, ¼ teaspoon salt and cook until onion is translucent and pepper is soft – about 8 minutes.
3. Add all the spices and pepper and cook for 1-2 minutes.
4. Add sweet potatoes, ¼ teaspoon salt and broth and bring to a boil. Reduce heat and cook on low until potatoes are soft. About 15-20 minutes.
5. Using a submersion blender, give the potatoes a few pulses just to puree a few of them. Alternatively, use a potato masher and mash just a bit preserving some of the potatoes.
6. Add coconut milk, chickpeas, and 1 tablespoon of finely chopped cilantro. Simmer for another 10 minutes. If the stew is too watery, you can always remove some of the liquid (and eat it of course) or add it back in at the end.
7. Serve over rice or cauliflower rice and top with additional cilantro. 

Notes

1. You can use butternut squash if you don't have sweet potatoes

2. Any kind of bell pepper will work but red, yellow, and orange will be the sweetest.

3. Remove as much liquid as needed before mashing the potatoes.

Recommended Products

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• 
  McCormick Gourmet Organic Hot Madras Curry Powder, 1.37 oz
• 
  McCormick Gourmet Organic Ground Cumin, 1.5 oz
• 
  Rani Turmeric (Haldi) Root Powder Spice, (High Curcumin Content) 3oz (85g) ~ All Natural | 100% Pure, Salt Free | Vegan | Gluten Friendly Ingredients | NON-GMO | Indian Origin
• 
  Simply Organic - Coriander - 2.29 oz.
• 
  Frontier Garam Masala Certified Organic, Salt Free Blend, 2-Ounce Bottle
• 
  Simply Organic Ginger Root Ground Certified Organic, 1.64-Ounce Container
• 
  Garden of Life Organic Extra Virgin Coconut Oil - Unrefined Cold Pressed Plant Based Oil for Hair, Skin & Cooking, 14 Oz
• 
  Native Forest Organic Classic Coconut Milk, 13.5 Ounce Cans (Pack of 12),Packaging may Vary

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 145mgCarbohydrates: 30gFiber: 6gSugar: 7gProtein: 24g