Sweet potato and chickpea curry
- Published: 14 Feb 18
- Updated: 18 Mar 24
This comforting vegetarian (and vegan) curry is packed full of goodness – from Vitamin A-rich sweet potatoes and fibre-filled chickpeas to iron-packed spinach – all cooked in creamy coconut milk and served with yoghurt. Perfect for a weeknight meal.
Looking for something else? You can discover more vegan recipes, and have a look at our similar sweet potato, okra and chickpea curry recipe too (vegetarian only).
Ingredients
- 1 tbsp light olive oil
- 1 large red onion, finely sliced
- 1 large leek, sliced
- 1tbsp mild curry paste – or more if you like your food a bit spicier (we like Patak’s korma or tikka paste)
- Thumb-size piece fresh ginger, grated
- 2 large sweet potatoes, peeled and cut into large cubes – or use a mix of sweet potato and pumpkin or butternut squash
- 400ml tin coconut milk
- 400g tin chickpeas, drained and rinsed
- 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 25g dried red lentils
- 115g pack baby leaf spinach
- Bunch fresh coriander, finely chopped
- 1 lime, halved
- Dairy-free yogurt, finely chopped cucumber and rice to serve
Method
- Heat the oil in a large deep frying or sauté pan (one that has a lid) over a medium heat. Add the onion and fry, stirring occasionally, for 5 minutes until starting to soften. Add the leek and fry for a further 5-7 minutes or until both the onion and the leek have softened and the onion is translucent.
- Add the curry paste and stir over the heat for a minute, then stir in the grated ginger and cook for a further minute.
- Add the sweet potato chunks (and pumpkin/butternut squash, if using), coconut milk, rinsed chickpeas, tomatoes, tomato purée and lentils. Stir well, bring to the boil, then turn down the heat, put the lid on the pan and simmer for 20-25 minutes until the sweet potato is tender.
- Take off the lid, stir in the spinach leaves and cook for 3 minutes until the spinach has wilted. Stir in half the coriander and squeeze in half the lime.
- Cut the remaining lime half into wedges and serve the curry immediately with cooked rice, alongside small bowls of yogurt and chopped cucumber with the lime wedges for squeezing over. Sprinkle the remaining coriander over the top and serve straightaway.
- Recipe from January 2018 Issue
Nutrition
- Calories
- 509kcals
- Fat
- 23.4g (15.5g saturated)
- Protein
- 12.7g
- Carbohydrates
- 55.5g (18.2g sugars)
- Fibre
- 13g
- Salt
- 0.4g
delicious. tips
If you’re not on a vegan diet, serve the curry with regular greek yogurt, if you like.
Watch the recipe video…
Make the sweet potato and chickpea curry to the end of step 4, cool completely, then freeze in portions for up to 3 months. Defrost in the fridge overnight, then reheat until piping hot.
You might need to add a splash of extra water if it looks a little dry.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
Vegetarian curry recipes
Sweet potato, okra and chickpea curry
This sweet potato, okra and chickpea curry is full of...
-
Easy
Save recipe
Seafood curry recipes
Prawn, sweet potato and okra curry
This warming prawn, sweet potato and okra curry uses staple...
-
Easy
Save recipe
Spicy recipes
Baked sweet potatoes with spicy chickpeas
Fill baked sweet potatoes with harissa-spiced chickpeas for an easy...
-
Easy
Save recipe
Seafood curry recipes
Chunky fish and sweet potato curry
A flavoursome one-pan fish curry recipe that is ready in...
-
Easy
Save recipe
Cauliflower recipes
Quick paneer and chickpea curry
Don’t wait for the weekends to enjoy a curry. This...
-
Easy
Save recipe
Vegetarian curry recipes
Cauliflower and chickpea curry
This easy vegan curry is packed with filling chickpeas and...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
[…] potato curry – In a bid to reduce our meat intake I am going to try and make this curry tonight and see how it goes […]
[…] Sweet potato and chickpea curry – I’m really looking forward to this meal, we’ve had it before and it is delicious! […]
[…] Delicious magazine Chickpea and Sweet potato curry recipe […]
This is a midweek staple in our house. Leftovers are always great for lunch the next day and the recipe freezes well, too.
Hello Mr Delicious Magazine.
There has been some confusion regarding the required quanity on lime in you recipie.
I notice that in your ‘so-called’ recipie it say ‘1 lime, halfed’ me and my sous chef think this wording is very ambiguous. do you mean 1 lime in to halfs or just 1 half lime, DO YOU SEE THE PROBLEM?!?!? ARE YOUR CRAZY MR MAGAZINE?
WE TRIED TO RESOLVE THIS DILEMA BY CONSULTING THE PHOTO SUPPLIED. BUT THIS ONLY MAKE MORE CONFUSION, IN THE PHOTO THERE ARE NO HALF LIME AT ALL – ONLY QUATER LIME.
I DEMAND TO KNOW THE PERSON RESPONSIBLE FOR THIS ATROCITY.
have a nice day,
yours sincerely,
Nathan & Sarah x
Hi Nathan, thank you for getting in touch. The recipe calls for one lime: half to be used in the curry itself (as per step 4) and the other half to serve as wedges on top. Happy cooking!
Could I susbstitute the coconut milk with water? I always associate coconut as high in calories so not much good if weight watching.
Hi Ros, you could swap the coconut milk with water but the curry will not have the same richness of flavour. We recommend using low-fat coconut milk if you can or a blend of water and coconut milk to make it a little lighter. Happy cooking!