If you haven't tried this sweet potato chickpea curry yet you need to give it a try. It is a sweet potato and chickpea base paired with celery, diced tomatoes, chickpeas, and a coconut milk base. A gluten free and dairy free dinner idea the whole family can enjoy.
What I enjoy about this chickpea curry is the sweet potato adds a nice sweetness to the curry to balance out all the other ingredients.
Check out my sweet potato lentil soup as well, vegan chickpea curry, or even this coconut lentil curry recipe as well.
This Sweet Potato Chickpea Curry Is...
- Vegan
- Vegetarian
- Gluten Free
- Dairy Free
How to Make Sweet Potato Chickpea Curry
Full steps on how to make sweet potato chickpea curry is in the printable recipe card at the bottom of the post. This is a quick walk through.
- In a pot on the stove you will heat to medium heat, and add in the oil, onions and celery. Cook to soften the vegetables.
- Next add in the spices and garlic and cook another minute.
- Stir in the sweet potatoes, tomatoes, chickpeas, coconut milk and stir well. Simmer covered for about 35 minutes.
- Add in the spinach and cook until it is wilted and then serve with rice and flatbread.
Helpful Tips For Making Sweet Potato Chickpea Curry
Heavy Duty Pot
Making sure to use a sturdy heavy duty pot is key as it is going to help give you an even cook on your curry. I love using a heavy stock pot or Dutch oven.
Saute Veggies
Sauteing the onions, celery until tender. This is important so it will help to add flavor but also be tender. This is going to help elevate the flavor of the curry.
Variations To Chickpea Curry
Kale
Instead of using spinach swap it with kale in the curry. You will stir it in at the end of the cook time. It is going to wilt and soften, it does take a few minutes more than spinach.
Lime Juice
Add a squirt of fresh lime juice on top of each bowl. The citrus is going to really enhance all the curry flavors in the dish.
Butternut Squash
Swap out the sweet potatoes with butternut squash. Make sure to cut into bite size pieces just as you would the sweet potatoes.
Lighter Curry
To make a lighter curry you can use a lower fat coconut milk. This will help lighten it a bit, so feel free to swap out the ingredients.
Sweet Potato Chickpea Curry FAQs
Is sweet potato good in red curry?
Sweet potatoes are good in red curry, it offers a sweetness to the spices in the dish. The sweet potatoes also make this dish hearty and comforting.
How do you thicken a curry?
To thicken the curry you will use a cornstarch slurry. If you find your curry isn't that thick, you can add 1 tablespoon cornstarch and mix with 1 tablespoon cold water. Whisk and then pour in at the end of cooking. It will thicken the sauce.
How to store leftover sweet potato curry?
If you happen to have leftover sweet potato curry feel free to store in the refrigerator for 4-5 days. Feel free to reheat in the microwave or in a skillet on the stovetop.
Sweet Potato Chickpea Curry
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 teaspoon cumin
- 3 cups cubed sweet potato
- 1 28 oz. can diced tomato with juices
- 1 19 oz. can chickpeas rinsed and drained
- 1 19 oz. can coconut milk
- 3 cups baby spinach
- Cooked rice and flatbread for serving optional
Instructions
- In a large pot over medium heat, add the olive oil, onion and celery, and cook, stirring frequently until veggies start to soften, about 3-4 minutes
- Add the garlic, curry powder, ginger, salt, and cumin and cook an additional 1 minute
- Add the sweet potato, diced tomatoes, chickpeas, coconut milk and stir
- Bring to a low simmer, cover, and allow to cook about 35 minutes
- Add the spinach, stir until just wilted.
- Remove from heat and serve warm with a side of rice and/or flatbread
Notes
- This curry is super tasty, very sweet from the sweet potatoes, and mild enough that anyone would enjoy it
- To add some spice, you can add a pinch of cayenne pepper to the seasonings
- For a thicker curry, simmer for the last 15 minutes with the lid off instead of on, or whisk in 1 tablespoon of cornstarch slurry
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