• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ร—
    Home ยป Recipes ยป Main Dishes ยป Sweet Potato and Chickpea Curry recipe

    LAST UPDATED: November 4, 2022 โ€ข FIRST PUBLISHED: February 11, 2021 By Toni Dash 28 Comments

    Sweet Potato and Chickpea Curry recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    CHICKPEA CURRY TITLE

    Chickpea Curry satisfies vegetarians and meat eaters alike! This coconut curry with fragrant Indian spices and sweet potatoes is unbelievably hearty, nourishing and delicious! 

    CHICKPEA CURRY TITLE
    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading
    CHICKPEA CURRY TITLE

    Sweet Potato and Chickpea curry gets its flavor from aromatic spices like garam masala, curry powder, cumin, garlic and creamy coconut milk.

    Jalapeño and ginger give the dish just the right amount of kick. 

    Make this easy Chickpea Curry for dinner tonight and enjoy the leftovers for lunch tomorrow! It has even more flavor the next day.

    Try some easy homemade Peach Chutney as a topping. Adds some sweetness and dampens the heat.

    Jump to:
    • Soul Warming Chickpea Curry
    • Recipe Ingredients Notes
    • Variations
    • How to Make it โ€“ Step-by-Step
    • Pro Tips
    • Frequently Asked Questions
    • Storing Leftovers
    • More Recipes Youโ€™ll Love!
    • Recipe

    Soul Warming Chickpea Curry

    Even the most devoted meat eaters need a meatless meal from time to time. The key to exciting vegetarian dishes, is to allow the natural delicious flavor of the ingredients to shine.

    Great seasonings and plenty of plant protein ensures a satisfying meal. Chickpeas are a favorite protein source for curries like this. They’re hearty enough to hold up to the thick sauce and absorb all those lovely spices. 

    Sweet potatoes and spinach fill the curry with gorgeous color and texture.

    Serve this vegan chickpea curry over basmati rice for a protein packed meatless meal! It’s also naturally gluten-free.

    bowls of chickpea curry with rice

    Recipe Ingredients Notes

    Olive oil or coconut oil.  Used for sautéing.

    Jalapeño pepper. Adds a spicy heat to the curry along with the traditional spices. Scrape out the membranes and seeds for a less spicy version. 

    Garam masala. This blend of bay leaves, peppercorn and cinnamon gives the curry its authentic flavor. 

    Curry powder. A key spice blend that gives the signature flavor.

    Sea salt. Kosher salt can also be used.

    Butternut squash and Sweet Potatoes. Cut into bite-size cubes. They add a wonderful sweet contrast to the spicy flavors.

    Use prepared pre-peeled and cut squash cubes from the grocery store to save time!

    Chickpeas. Drained and rinse canned chickpeas. Two cups of freshly cooked chickpeas can be substituted if preferred.

    Tomatoes. Fresh chopped tomatoes or canned unseasoned chopped tomatoes can be used.

    Vegetable broth. We recommend low sodium broth.

    Coconut milk. Make sure to use the kind from a can. The carton coconut milk made for drinking is far less thick and won’t work well in this recipe. 

    Baby spinach. Fresh (not frozen) and roughly chopped. 

    Lime juice. You’ll need the juice of half a lime.

    Optional toppings: Coconut cream or yogurt, chopped cilantro, serrano peppers, lime wedges for serving.

    bowls of chickpea curry

    Variations

    Omit the  jalapeño.  Removing the seeds and membranes gives the curry the flavor of the  jalapeño without making it overwhelmingly spicy. To make an even milder variation, leave out the pepper entirely.

    Chickpea Kale Curry. Swap out the spinach for roughly chopped kale. Keep in mind kale needs a bit more time to cook down than spinach. Adjust the cooking time accordingly.

    Butternut Squash Curry. Use twice the sweet potatoes and omit the butternut squash. 

    How to Make it – Step-by-Step

    STEP 1. Cook the onion and spices

    Heat oil in a Dutch oven over medium high heat. Add the onion to the oil and cook until it begins to soften.

    Stir in the garlic,  jalapeño and fresh ginger and cook for another minute (photo 1). 

    Add the spices (photo 2). Cook another minute stirring continuously until fragrant.

    chickpea curry recipe steps 1-4

    STEP 2. Add vegetables

    Add sweet potatoes, squash, tomatoes and chickpeas; stir (photo 3).

    STEP 3. Simmer

    Pour in vegetable broth and coconut milk (photo 4). Stir in sugar. 

    Simmer the chickpea curry covered for 15 minutes. Then, remove the lid and simmer an additional 15 minutes, stirring periodically.

    STEP 5. Add spinach

    Add spinach and lime juice (photo 5). Stir everything together to wilt the spinach and combine (photo 6). 

    STEP 6. Serve

    Serve warm curry over cooked rice. Add toppings like fresh yogurt, serrano peppers and chopped cilantro if desired.

    Add a squeeze of lime to chickpea coconut curry just before digging in! 

    chickpea curry recipe steps 5-6

    Pro Tips

    Time saving tip: Use pre-cut butternut squash and sweet potatoes. You can find them already peeled and cubed in the produce section of most grocery stores. 

    Let the curry rest for best flavor. Waiting 10 minutes or so before serving the curry helps the flavors meld even more. This makes the already delicious curry even better!

    Of course, if you can’t wait feel free to enjoy it right away. It’s still fantastic.

    Use a 5 quart Dutch oven. Dutch ovens evenly distribute heat Being heavier pans they help avoid burning too. You can also make this in a regular 5 quart stock pot if needed. 

    Frequently Asked Questions

    Is this recipe vegan?

    Yes, this Sweet Potato and Chickpea Curry is completely free of meat, eggs and dairy. It is suitable for vegans, vegetarians and anyone else who loves delicious food!

    Storing Leftovers

    Coconut curry can be stored covered in the refrigerator for up to 3 days. The dish reheats well in the microwave or on the stove top.

    It tastes even better the next day when all those tasty flavors have had time to mingle. 

    Freezing Chickpea Curry

    Allow the curry to fully cool. Place in a freezer safe airtight container or freezer bag and squeeze out excess air if possible.

    Freeze for up to 2-3 months. Thaw in the refrigerator and reheat.

    chickpea curry bowl

    More Recipes You’ll Love!

    • Chickpea Salad
    • Roasted Beet Hummus
    • Slow Cooker Thai Red Chicken Curry
    • Easy Chana Masala Recipe (spicy chickpea stew)

    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER and PINTEREST!

    Recipe

    CHICKPEA CURRY TITLE

    Chickpea Curry

    Sweet spicy Chickpea Curry is full of hearty ingredients. It's a soul-warming, satisfying dish any time. Serve with rice for a full meal.
    5 from 25 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: Asian
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 6 1-cup servings (total yield: 6 cups curry)
    Calories: 341kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Curry

    • 1 tablespoon olive oil or coconut oil
    • 1 medium yellow onion chopped
    • 3 cloves garlic minced
    • 1/2 jalapeno pepper membrane and seeds removed, thinly sliced
    • 1 1-inch piece fresh ginger root peeled and diced
    • 2 teaspoons garam masala
    • 2 tablespoons curry powder
    • 1 teaspoon sea salt
    • 1 teaspoon ground cumin
    • 1 cup peeled and cubed butternut squash ½-3/4 inch cubes
    • 1 cup peeled and cubed sweet potatoes ½-3/4 inch cubes
    • 1 15-oz can chickpeas rinsed and drained
    • 2 large tomatoes chopped or 15-ounce can diced unseasoned tomatoes
    • 1 cup low sodium vegetable broth
    • 1 13.5-oz can coconut milk
    • 1 tablespoon granulated sugar or coconut sugar
    • 2 cups baby spinach roughly chopped
    • 1/2 lime juiced

    Toppings (optional)

    • ¼ cup regular yogurt, coconut yogurt or coconut cream
    • ¼ cup chopped cilantro
    • 1 lime quartered
    • 1 serrano thinly sliced

    Instructions

    • Heat the oil in a 5-quart Dutch oven over medium-high heat.
      Once hot, add in the onion and cook for 3-4 minutes or until starting to soften.
    • Add in the garlic, ginger and jalapeno pepper, cook another minute.
    • Add in the spices and cook another minute until the spices are fragrant.
    • Add the butternut squash, sweet potato, chickpeas, and tomatoes to the pot. Stir to combine.
    • Pour in the vegetable broth and coconut milk. Stir in the sugar.
    • Bring to a simmer. Cover and cook for 15 minutes.
    • After 15 minutes, remove the lid and allow to simmer an additional 15 minutes uncovered. Stirring periodically.
    • Stir in the chopped spinach and lime juice. Taste for salt and add more if necessary.
    • Serve the curry over rice. Top with coconut yogurt (or plain Greek yogurt), cilantro, lime, and serrano.

    Video

    Notes

    Nutritional information does not include optional toppings.
    Recipe FAQs + Pro Tips
    Time saving tip: Use pre-cut butternut squash and sweet potatoes. You can find them already peeled and cubed in the produce section of most grocery stores. 
    Let the curry rest for best flavor. Waiting 10 minutes or so before serving the curry helps the flavors meld even more.
    Use a 5 quart Dutch oven. Dutch ovens evenly distribute heat. Being heavier pans they help avoid burning too. You can also make this in a regular 5 quart stock pot if needed. 
    Storing Leftovers
    Coconut curry can be stored covered in the refrigerator for up to 3 days. The dish reheats well in the microwave or on the stove top.
    It tastes even better the next day when all those tasty flavors have had time to mingle. 
    Freezing Chickpea Curry
    Allow the curry to fully cool. Place in a freezer safe airtight container or freezer bag and squeeze out excess air if possible.
    Freeze for up to 2-3 months. Thaw in the refrigerator and reheat.
     

    Nutrition

    Calories: 341kcal | Carbohydrates: 39g | Protein: 10g | Fat: 19g | Saturated Fat: 13g | Sodium: 585mg | Potassium: 784mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7203IU | Vitamin C: 26mg | Calcium: 105mg | Iron: 6mg
    CHICKPEA CURRY TITLE
    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Cotton Candy Rice Krispie Treats recipe
    Rainbow White Hot Cocoa Bombs recipe »

    Reader Interactions

    Comments

    1. Kim says

      January 04, 2022 at 11:40 am

      5 stars
      I’m always looking for recipes that are meatless! Thank you!

      Reply
    2. Erin says

      January 04, 2022 at 10:05 am

      5 stars
      Such good flavor in this dish! I loved all the veggies packed in there too. I cut back on the jalapeno, and it was still fantastic. Thanks!

      Reply
    3. Taylor says

      January 04, 2022 at 7:50 am

      5 stars
      This recipe was SO delicious! I love how hearty and flavorful the sweet potatoes make the curry. Definitely adding this to our rotation!

      Reply
    4. Gina says

      January 03, 2022 at 10:47 am

      5 stars
      Warm, cozy and with all the delicious curry flavors you expect! Love this easy plant based meal!

      Reply
    5. Kathryn says

      January 03, 2022 at 10:24 am

      5 stars
      This curry bowl was exactly what I was looking for and craving especially since I’m trying to eat healthier. Loved the sweet potato and chickpea combination!

      Reply
    « Older Comments
    5 from 25 votes (1 rating without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Picture of Toni

    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

    More about me โ†’

    Featured on....

    BoulderLocavore.com Featured By Press

    Grilling Recipes

    • Ultimate Burger Grill Guide title photo with burgers on a charcoal grill Ultimate Burger Grill Guide: How to Grill the Perfect Burger
    • steak on grill with flames How to Grill Steak Perfectly: Everything You Need to Grill Like a Pro
    • grilled porterhouse steak title Perfect Porterhouse Steak on the Grill
    • Grilled Kabob Recipes on grate (titled image) Grilled Kabob Recipes: 20 Must Make Recipes for Summer
    • bruschetta chicken title image Bruschetta Chicken recipe โ€“ Baked, Grilled or Stove Top
    • Chicken Shish Kabobs title Easy Grilled Chicken Shish Kabobs

    TRENDING RIGHT NOW

    • Ultimate Burger Grill Guide title photo with burgers on a charcoal grill Ultimate Burger Grill Guide: How to Grill the Perfect Burger
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Sparkling Cranberry Vodka Punch Sparkling Cranberry Vodka Punch Recipe
    • homemade ketchup title image The Best Homemade Ketchup โ€“ Made with Fresh Tomatoes!
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright ยฉ 2010-2025 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.