A mild, gently spiced Sweet Potato and Chickpea Curry that’s comforting, simple and made in one pot. With only 5 minutes of prep and basic storecupboard ingredients, the oven does most of the work for you.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sweet Potato and Chickpea Curry
- Substitutions
- What to serve with Sweet Potato Curry
- How to make Sweet Potato & Chickpea Curry
- Recipe FAQs
- Leftovers
- Rate it…
- Sweet Potato and Chickpea Curry Recipe
Why this recipe works
This is a favourite curry because it delivers maximum flavour with minimal effort. Baking concentrates the spices and gives the sweet potato a deep, comforting flavour. The recipe uses inexpensive, easy-to-find ingredients and comes together in one pot, making it ideal for busy evenings or batch-cooking.
It’s also a personal, simple recipe developed years ago when I needed nourishing, low-effort meals. The method is forgiving: you combine the ingredients, and the oven finishes the job.
Ingredients to make Sweet Potato and Chickpea Curry
- Sweet Potato – provides natural sweetness and a comforting texture.
- Turmeric – warm, slightly earthy and pairs well with ginger or garlic.
- Paprika – adds a gentle sweetness and colour.
- Cayenne Pepper – a small amount brings heat; adjust to taste.
- Red Pepper Flakes – a finishing touch to the spice mix.
- Tinned tomatoes – build body and acidity for depth of flavour.
- Chickpeas (tinned) – convenient plant-based protein that blends well with the sauce.
- Full-fat coconut milk – creates a creamy, rich curry base.
- Tomato puree – adds umami and thickness.
- Fresh garlic – rounds out the flavour.
See the recipe card below for quantities and full ingredient details.
Substitutions
- Sweet potato: swap for butternut squash or regular potatoes if preferred.
- Tinned tomatoes: a mix of fresh chopped tomatoes and tomato puree also works.
- Chickpeas: try cannellini beans, black beans or red lentils instead.
- Coconut milk: use coconut cream diluted with water to reach the same consistency.
- Spices: if you want a simpler approach, use curry powder or garam masala.
- Fresh garlic: garlic powder (about 1 tsp) can be used in a pinch.
What to serve with Sweet Potato Curry
- White rice – a classic accompaniment to soak up the sauce.
- Brown rice – heartier and a great comfort option.
- Jasmine rice – light and fluffy, pairs beautifully with creamy curry.
- Basmati rice – slightly nutty and aromatic.
- Quinoa – a higher-protein alternative for a lighter meal.
- Naan bread – perfect for mopping up the sauce.
How to make Sweet Potato & Chickpea Curry
Step 1: Peel and chop the sweet potatoes into even cubes so they cook uniformly.
Step 2: Heat a large ovenproof pot over low–medium heat with olive or coconut oil. Add crushed garlic and cook briefly until fragrant.
Step 3: Add the spices and the chopped sweet potato, stirring to coat the pieces evenly.
Step 4: Stir in the coconut milk, tomato puree, tinned tomatoes and chickpeas. Bring to the boil, then transfer to a preheated oven (or simmer on the hob) to cook until the sweet potato is tender.
Step 5: If using greens, stir in kale or spinach after the main cook time and return to the oven for a short finish, or simmer on the hob until wilted and tender. Season to taste with salt and pepper and serve.
Recipe FAQs
Yes. Simmering on the hob works well and produces a delicious curry. The oven gives a slightly roasted depth of flavour, but both methods are good.
This recipe is designed to be mild so it’s family-friendly. Increase cayenne or chilli flakes to suit your heat preference.
Yes. Add cooked tofu, chicken, salmon or prawns if you want more protein. Cook them separately and stir in towards the end so they don’t overcook.
Sweet potatoes are typically at their peak from October through March.
Leftovers
Batch-cooking this curry saves time. Make the whole recipe and enjoy portions for lunches or quick dinners later in the week.
- Fridge: Cool and store in a sealed container for up to 2–3 days.
- Freezer: Cool completely and freeze in an airtight container for up to 3 months.
- Reheating from fridge: Gently reheat on the hob with the lid on until piping hot, or microwave.
- Reheating from frozen: Defrost overnight and reheat on low until hot, or microwave thoroughly.
More Sweet Potato Recipes
- Sweet Potato Satay Curry
- Sweet Potato and Black Bean Stew
- Homemade Sweet Potato Gnocchi
- Sweet Potato Brownies
- Air Fryer Sweet Potato Wedges
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Sweet Potato and Chickpea Curry
Ingredients
- 2 tsp olive oil (or coconut oil)
- 2 garlic cloves, peeled and crushed
- 2 tsp turmeric
- 1 pinch chilli flakes
- ½ tsp paprika
- ½ tsp cayenne pepper
- 2 medium sweet potatoes, peeled and chopped into cubes
- 800 ml (2) cans of full fat coconut milk
- 2 tbsp tomato puree
- 800 g (2) cans of tomatoes
- 400 g (1) can of chickpeas, drained and rinsed
- 2 handfuls kale or spinach (optional)
- salt & pepper
Instructions
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Preheat the oven to 200°C (fan). Peel and chop the sweet potatoes into cubes.
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Heat a large ovenproof pot over low–medium heat with the oil and crushed garlic until the garlic sizzles.
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Add the spices and chopped sweet potato, stirring to coat the pieces.
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Stir in the coconut milk, tomato puree, tinned tomatoes and chickpeas. Bring to a gentle boil, then place in the preheated oven for about 45 minutes, or simmer on the hob until the sweet potato is tender.
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Remove from the oven, stir in kale or spinach if using, and return to the oven for 15 minutes or simmer until the greens are wilted. Season with salt and pepper and serve.
Notes
Step-by-step photos: Refer to the images above to guide each stage.
To store: Keep in the fridge for up to 2–3 days.
To freeze: Cool completely and freeze for up to 3 months. Defrost and reheat until piping hot.
Tips: Cut sweet potato into even pieces for uniform cooking. You can skip baking and simmer on the hob for 45 minutes if preferred. Serve with naan or rice.
Nutrition
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Carbohydrates: 46g
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Protein: 11g
|
Fat: 27g
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Saturated Fat: 18g
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Fiber: 10g
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Sugar: 17g