I am sharing this super easy vegan sweet potato and chickpea curry recipe by popular request. It works wonders and I am always asked for the recipe. So here we go – delighted to share this super easy curry here.
- Tastes amazing
- Super healthy
- Easy to make
- Simple ingredients
- Hits the spot, OMG yes!
So this is a simple variation of one of my earliest ever recipes. It just works and everyone loves it. I’ve stripped it right down to essentials, which is how I often serve it (and is divinely delicious). If you have other vegetables and foods like broccoli, cauliflower or mushrooms to use up, then pop them in too.
Serve yellow rice with your vegan sweet potato curry
Before we start… yes, I have a recipe all about making that yellow rice too.
You can check it out here: How to make perfect yellow rice with turmeric & brown rice
If you go to that page, I go into detail about how to get delightful, perfectly cooked individual grains of rice that don’t clump together. A perfect accompaniment to this vegan sweet potato curry
What makes this vegan sweet potato curry so delicious?
Well apart from the sweet potatoes which instantly make anything taste delicious, I am actually using simple ingredients that really want to be in the pot together. Sometimes it doesn’t take a whole lot to make something delicious. In this case, less is more.
For this recipe, I am also using pre-blended curry powder (rather than suggesting individual spices).
Sweet potato, tomato, and coconut. Right there! A marriage made in heaven.
I am using a quick one-pot method. No faffing about is required whatsoever. Everything just goes in the pot – it cooks – it dances – divine alchemy happens – and then you get to enjoy it. Yum!
You can leave the skins on your sweet potatoes to make it even quicker
If you are using organic sweet potatoes then just leave the skins on. Give them a quick wash, chop ’em into small cubes and it won’t take long at all.
Sweet potatoes work particularly well in curries with their gentle sweetness that balances out the curry spices. They also cook quickly and after falling apart ever so slightly, add to the thickening, creamy effect of the sauce.
Did you know?
Sweet potatoes are especially high in vitamin A (in the form of beta-carotene)… in fact, one sweet potato is said to carry at least 400% of your RDA!
A tip for batch cooking chickpeas…
Cook a whole pan full in advance and then freeze them in batches. In that way, they are easy to take out and use in recipes in the amounts that you require. If you want to learn all about bulk cooking chickpeas check out my guide here: How to cook chickpeas from scratch and freeze them for later
Alternatively, if you are just using them every once in a while you could buy a carton or can of chickpeas. In England, organic chickpeas (pre-cooked) are usually just chickpeas and water (no other ingredients) – in other countries, they may have the odd extra thing added.
My CookBook “The Kind Earth Cookbook” (where this sweet potato vegan curry first appeared)…
This recipe features in my book (recipe also below). I have in on special offer on my website and send out signed copies myself. Please consider purchasing a copy to support my site here…
The easiest most delicious vegan curry that everyone will love
Easy vegan sweet potato curry with coconut, chickpeas, tomato, fresh ginger, and curry powder. Everybody adores this.
- 1 kg sweet potatoes (about 3 large sweet potatoes)
- 1 heaped teaspoon ginger (finely grated)
- 300ml (1 1/4 cups) passata (or tinned/crushed tomatoes)
- 300ml (1 1/4 cups) water
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- 200g chickpeas (pre-cooked)
- 100g creamed coconut
- A handful of fresh basil or parsley.
- If your sweet potatoes are not organic, then peel them. If they are organic then feel free to leave the skins on, (but cut off any bits that aren't too nice).
- Dice your sweet potatoes into small cubes (about half an inch cubed).
- Finely grate about one heaped teaspoon of fresh ginger.
- Put all the ingredients in a pan together (except for the creamed coconut and fresh herbs) and turn on the heat. Bring the pot to boiling point and then reduce to a simmer. Cook for about 20 minutes, stirring regularly. The curry is cooked when you can easily pierce the sweet potato with a fork.
- Chop and add the creamed coconut and mix in until all is melted and stirred in evenly.
- Chop and toss in the fresh herbs right before serving.
Top 10 Gluten-free Vegan recipes for beginners…
The best vegan gluten-free curry night recipes…
Pin vegan sweet potato curry for later…
so delicious, so easy just perfect, thank you this will be a favorite for this family. 5 stars, good to share with people just starting out on their vegan journey. regards Janet. ps I used fresh coriander because I have plenty, as I said, perfect.
That’s wonderful to hear Janet. Fresh coriander is perfect too, indeed.
Kindest wishes to you – and thanks for dropping by here.
Good evening…. What a wonderful meal to make and take to those less fortunate! Had so many requests for more that in two days, I easily made up four batches of both the Sweet Potato Curry as well as the Yellow Rice.I love reading all the material you include with each recipe. SO helpful and such happy reminders of my life in Dorset. Seems I left just a wee bit too soon! THanks again for your willingness to share and to hold the light!
It warms my heart so incredibly much to hear this.
I am so glad that you are sharing the love in this way.
Ahhhw if you still lived in Dorset, we could meet up 🙂 I am on the move very soon, but currently not to far away.
Beautiful to know that you are tuning in here.
with love x
I’m embarking on this tea tonight. Something different for the kids now they’re opening to new flavours and vegan meals. I’m using garam masala instead hope that works. X
I would use garam masala too for a milder version of if I didn’t have the other curry spices.
Hi there and thank you so much for sharing your lovely recipes. I made a variation on your vegan curry tonight and I roasted a sweet potato and a couple of carrots, steamed some cauli and then as an afterthought I quickly pan fried some red cabbage and celery. I was also trying the Turmeric rice for the first time and really enjoyed (my guests also loved it).
Thank you once again and I’ll be trying your Turmeric potatos tommorow x
Happy to hear it.
This! Oh my sweetness. So delicious!
Personally, I think this dish should be eaten alone as to not make others uncomfortable with the noises made with each mouthful.
Anastasia, this recipe is divine! Ive spent the better part of a day making curries before. None of them tasted anywhere near as good as this does. And its shockingly quick to make.
This is what JOY tastes like.
THANK YOU 🙏
Thank you – that made me smile. JOY for me to get your message – thank YOU.