Comforting sweet potato and chickpea curry with spinach in a creamy coconut and tomato curry sauce. Easy to make and packed with flavour and spice!

A healthy, wholesome and filling vegan curry to fill your bellies with! Chunks of sweet potato, chickpeas and spinach wrapped in the most delicious homemade creamy curry sauce.

There is nothing better than a one pot curry recipe, no need to turn on your oven all you need is a saucepan!

You can add in any greens you like, spinach or kale are my go to and are a great way of getting greens in!

This sweet potato and chickpea curry is great for all the family. You can add extra chilli as you desire and keep it milder (but still packed with flavour) for those who like less heat.

There is nothing better than making homemade curry sauces. You can adjust the heat and they are so much fresher and tastier!

This recipe is of course inspired by Indian cuisine but this curry paste is not based on an authentic Indian recipe and is instead my adaption of a creamy tomato curry.

One of the most popular recipes on my site is my roasted butternut squash and chickpea curry so this is inspired from that!

Sweet potato is a great vegetable to add when you want a something filling but nutritious.

What you’ll need for sweet potato and chickpea curry:

• Coconut oil
• Onion
• Garlic
• Ginger
• Curry powder
• Garam masala
• Ground Cumin
• Cumin seeds
• Ground turmeric
• Chill powder
• Chopped tomatoes
• Coconut milk
• Vegetable stock
• Sweet potato
• Chickpeas
• Salt and pepper

It may seem like a long list but most of these ingredients are already in your pantry! And if they aren’t then they should be!

We are using curry powder for a quick way to get a range of flavour into the dish. Again it’s not an authentic ingredient but it is a great spice mix.

Make sure you use full fat coconut milk not the lighter version, it isn’t as thick or rich in flavour.

You want to use two medium sized sweet potatoes. They are going to get cooked in the curry making this a one pot dish. However if you do want to roast it (extra flavour!) you can do this and then add to the curry at the end, just leave out 300ml of water/stock.

How to make sweet potato and chickpea curry:

Start by heating coconut oil in a large pan on medium heat. Add finely chopped onion, fry for a few minutes then add garlic and ginger.

Then add the spices and fry for 20 seconds until fragrant. Add the tomatoes and let simmer for around 5 minutes. Transfer to a jug and blend with a hand blender until smooth (this is optional, if you like a chunkier curry then feel free to skip this step!).

Pour the mixture back into the pan along with the coconut milk, vegetable stock and cubed sweet potato.

Mix and bring to a gentle simmer and leave to cook for 25-30 minutes until the sweet potato is soft through.

Add the chickpeas and cook for a further few minutes. Add the washed spinach and stir through until wilted.

Taste and season with salt and pepper and top with fresh coriander and fresh chilli if desired. Serve with some fluffy basmati rice, naan and my favourite onion bhajis!

For more curry recipes you may enjoy these:

Cauliflower and chickpea curry

Roasted aubergine and chickpea curry

Potato and chickpea curry

Roasted butternut squash and chickpea curry

---

As always if you make this vegan sweet potato and chickpea curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!

---

NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE!