Sweet Potato & Chickpea Curry

Cold winter days are ideal for a dish of heartwarming Indian curry. The mixture of spices in this kind of curries makes you warm from the inside in a instant… and leaves your house with an amazing smell! 🙂

Indian-inspired curry dishes are an absolute go-to dinner during these days and depending on the local fresh produce I adjust the dish accordingly. A favourite of mine is the Sweet Potato and Chickpea Curry. This recipe can be adjusted and include vegetables of your choice. It can be done with a variety vegetables – I have used cauliflower and butternut squash (or any other pumpkin variety). Sometimes I also include cashew nuts instead of chickpeas too.

As all the dishes I post here, I try to keep things simple and go for dishes which do not take too much time to prepare. These curries are scrumptious on the day they are cooked, but they also taste much better by time. If you eat any leftovers (or prepare it in advance for) the following day, the flavours will have time mingle and evolve further. These curries are also great to make in advance and freeze in portions. They will keep good in the freezer for a couple of weeks.

I like to serve curries with rice and/or naan bread usually. Sometimes I like to serve it with quinoa for a change. Check out my post here to make your own naan bread at home.

The recipe below is vegetarian and suitable for vegans too.

Sweet Potato & Chickpea Curry

  • Servings: 4
  • Difficulty: easy
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An Indian-inspired vegetable curry bursting with flavour.


  • 2 tbsp coconut oil
  • 1 yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 1 inch piece fresh ginger, grated
  • 1/2 tsp chilli pepper flakes
  • 1 tsp cumin seeds, ground
  • 1 tsp coriander seeds, ground
  • 1 tsp turmeric powder
  • 700g sweet potatoes, cubed
  • 1 tbsp garam masala powder
  • Pinch of sea salt
  • 1 can of chopped tomatoes
  • 1 can chickpeas
  • 300g vegetable stock
  • 400g coconut milk
  • 150g frozen spinach leaves (or a handful of fresh spinach)


  1. In a large saucepan, heat 2 tablespoons of coconut oil, add the onion and saute for a couple of minutes until translucent.
  2. Add the garlic, ginger, chilli pepper flakes, cumin, coriander and turmeric powder. Cook for 2 minutes until fragrant.
  3. Add the cubed sweet potatoes, garam masala and a pinch of salt and cook for 5 minutes, stirring occasionally.
  4. Add the tomatoes, chickpeas, vegetable stock and coconut milk. Cover and let it gently simmer for 30-40 minutes.
  5. Add the spinach leaves and season to taste.
  6. Serve with rice and/or naan bread.

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