I make this sweet potato and chickpea curry several times a month — it’s one of those recipes that feels like a warm, easy hug on a busy weeknight. Bright spices, creamy coconut milk, and tender sweet potatoes come together in a single pot for a filling vegetarian meal that’s great on its own or stretched to feed a crowd.

Why you’ll love this dish

This curry hits several sweet spots: it’s budget-friendly, mostly pantry-stable, fast to make, and naturally vegetarian (and easily vegan). The texture contrast — soft, slightly sweet sweet potatoes with toothy chickpeas — plus the mellow richness of coconut milk makes it satisfying without being heavy. It’s perfect for weeknight dinners, meal prep for the week, or a casual dinner party where you want big flavor without fuss.

“Comforting, fragrant, and simple — the best kind of weeknight curry.”

If you love hearty, saucy mains, also check this comforting gingered sweet potato and coconut stew for another cozy variation.

How this recipe comes together

Quick overview of the process:

Sauté aromatics (onion, garlic, ginger).
Bloom the spices briefly to release oils and flavor.
Add sweet potatoes and chickpeas; coat them in the spiced base.
Pour in coconut milk and simmer until the sweet potatoes are fork-tender.
Finish with salt, pepper, and fresh cilantro.

If you prefer to add protein, you can adapt this technique to braise chicken the same way — it’s similar to how a baked sweet-and-sour chicken is handled when pairing sauce and protein.

What you’ll need

Key ingredients (serves 4):

2 medium sweet potatoes, peeled and diced
1 can chickpeas (15 oz), drained and rinsed
1 can coconut milk (14–15 oz)
1 onion, chopped
3 cloves garlic, minced
1 inch piece fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
Salt and pepper, to taste
2 tablespoons vegetable oil
Fresh cilantro, for garnish

Notes and substitutions:

Swap vegetable oil for coconut oil for extra coconut aroma.
Use light coconut milk for a thinner sauce, or full-fat for richer results.
If you like more heat, add 1/2 teaspoon red pepper flakes or a chopped green chili.
For a creamier, more indulgent meal, pair this curry with a side like creamy chicken and potatoes inspired dishes (as a non-vegetarian option).

Step-by-step instructions

Heat a large pot over medium heat and pour in 2 tablespoons vegetable oil.
Add the chopped onion and sauté, stirring occasionally, until translucent — about 5–7 minutes. Avoid browning; you want soft, sweet onion.
Stir in the minced garlic and grated ginger. Cook 30–45 seconds until aromatic.
Add 2 tablespoons curry powder, 1 teaspoon cumin, and 1 teaspoon turmeric. Toast the spices for about a minute while stirring so they bloom without burning.
Add the diced sweet potatoes and drained chickpeas. Toss to coat every piece evenly in the spiced onion mixture.
Pour in the can of coconut milk and stir. Bring to a gentle simmer. If the sauce seems too thick, add up to 1/2 cup water or vegetable broth to reach your preferred consistency.
Cover the pot and simmer for 15–20 minutes, stirring once or twice, until the sweet potatoes are fork-tender.
Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped cilantro. Serve hot.

If you want extra protein, try the same base with shredded cooked chicken — you can adapt a simple chicken-sweet-potato curry approach like this chicken-sweet-potato curry recipe for meal variations.

Best ways to enjoy it

Serve over steamed basmati rice or jasmine rice to absorb the sauce.
Spoon over warm naan or roti for scooping.
For lower carbs, pair with cauliflower rice or a bed of sautéed greens.
Garnish ideas: chopped toasted cashews, a squeeze of lime for brightness, or a dollop of plain yogurt (use coconut yogurt to keep it vegan).
Make it a bowl: add raw shredded cabbage, cucumber slices, or quick-pickled red onions for crunch and acidity.

Storage and reheating tips

Fridge: Store leftovers in an airtight container for up to 4 days. Cool to room temperature before refrigerating.
Freeze: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Gently warm on the stove over low heat, stirring and adding a splash of water or coconut milk if the sauce has thickened. Microwaving is fine — cover and heat in 1-minute bursts, stirring between.
Food safety: Do not leave cooked curry at room temperature more than 2 hours. Reheat to at least 165°F (74°C) before serving.

Helpful cooking tips

Toast spices gently in the pot rather than dry-roasting separately; it builds flavor quickly and saves a pan.
Cut sweet potatoes into even 1/2-inch cubes so they cook uniformly. Larger cubes need more time.
If you want a silkier sauce, briefly puree 1/2 the curry with an immersion blender, then stir back in.
Taste for salt at the end — coconut milk can mute flavors, so don’t be shy with seasoning.
For an ultra-deep flavor, sauté the spices a little longer with a splash of water to deglaze and release any fond from the bottom of the pan.

Creative twists

Greens boost: Stir in a few handfuls of baby spinach or kale at the end until just wilted.
Smoky curry: Add 1/2 teaspoon smoked paprika for a warm, smoky note.
Peanut satay spin: Stir in 2 tablespoons peanut butter and a splash of soy sauce for a Thai-inspired twist.
Lentil boost: Add 1/2 cup red lentils with the coconut milk (increase simmer time slightly) for extra protein and body.
Roasted version: Roast the diced sweet potatoes at 425°F until caramelized, then finish them in the spiced coconut sauce for layered texture.

Your questions answered

Q: How long does this curry take to make from start to finish?
A: Active prep and cook time is about 30–35 minutes. Most of that is hands-off simmering.

Q: Can I make this in a slow cooker or Instant Pot?
A: Yes. Slow cooker: combine everything (use full-fat coconut milk) and cook on low 4–6 hours until potatoes are tender. Instant Pot: sauté aromatics using the sauté function, add ingredients, and cook on high pressure for 6 minutes with a quick release. Add more liquid if needed.

Q: Is this recipe gluten-free and vegan?
A: Yes — as written it’s both gluten-free and vegan. Double-check any pre-mixed curry powders or broths if you have strict allergies.

Q: My sauce separated after reheating. How can I fix it?
A: Stir in a splash of hot water and heat gently while stirring. If separation persists, whisk in a tablespoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) over low heat until it comes back together.

Q: What are good side dishes for picky eaters or kids?
A: Serve with plain rice and offer simple toppings on the side (yogurt, cheese, or roasted vegetables). Mild curry powder keeps the flavor approachable for kids.

Conclusion

This sweet potato and chickpea curry is a reliable, nourishing recipe that’s easy to scale and customize. For more plant-forward takes on similar combinations, see Vegan 8’s sweet potato, chickpea and spinach coconut curry for a spinach variation, or try inspirations like Sweet Potato Soul’s sweet potato chickpea curry for alternate spice balances and serving ideas.