Chickpea & Sweet Potato Coconut Curry

Chickpea & Sweet Potato Coconut Curry

Lately, Andrew and I have started incorporating one meatless or vegan meal into our weeknight repertoire. Typically that means we focus on legumes like lentils or beans, so when I found this recipe for a coconut chickpea and sweet potato curry I was sold instantly.

Not only does it come together pretty quickly (the active time on this dish is about 10 minutes), but it uses one pot and makes enough for lunch leftovers. The best part, is that it is healthy and hearty, and just perfect for a cold fall night!

Chickpea & Sweet Potato Coconut Curry

In a large pot or dutch oven, add olive oil and diced onion and cook over medium heat for 4-5 minutes.

Add the garlic, ginger, jalapeño and spices. Salt the mixture and add cayenne pepper to taste. I added about 1/4 teaspoon, and it was fairly spicy. If you don’t like spicy, go ahead and skip the cayenne.

Chickpea & Sweet Potato Coconut Curry

Now, add the tomatoes, chickpeas, coconut milk and sweet potato.

Turn the heat down to medium-low, cover the pot, and let simmer for at least 30 minutes (60 is even better).

Stir occasionally and give the dish at taste after 20 minutes. Feel free to add more spices at this point, especially cinnamon, turmeric, and salt.

Once the curry is ready, add in fresh parsley and squeeze in one lime’s juice.

Chickpea & Sweet Potato Coconut Curry

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Serve over brown rice (or jasmine), sprinkle with a little more parsley, and finish with a lime segment.

Chickpea & Sweet Potato Coconut Curry

Enjoy a healthy and hearty vegan dinner!

Note: This keeps in the fridge for 4-5 days, or you can freeze for at least a few months.


Adapted from: One Ingredient Chef

Makes: 6 servings

Prep: 10 minutes, Cook: 60 minutes+, Total: 70 minutes+

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic
  • 1 teaspoon fresh grated ginger
  • 1 jalapeno, minced
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon ground cloves
  • Salt, to taste
  • Cayenne pepper, to taste
  • 1 15 oz can diced tomatoes
  • 1 15 oz can chickpeas (or dried chickpeas that have been soaked and cooked…you’ll use 2 cups of cooked chickpeas)
  • 1 15 oz can light coconut milk
  • 1 large (or 2-3 small) sweet potato, peeled and diced
  • 1/2 cup chopped parsley
  • 2 limes
  • Rice, for serving (I used brown)

In a large pot or dutch oven, add olive oil and diced onion and cook over medium heat for 4-5 minutes.

Add the garlic, ginger, jalapeño and spices. Salt the mixture and add cayenne pepper to taste. I added about 1/4 teaspoon, and it was fairly spicy. If you don’t like spicy, go ahead and skip the cayenne.

Now, add the tomatoes, chickpeas, coconut milk and sweet potato.

Turn the heat down to medium-low, cover the pot, and let simmer for at least 30 minutes (60 is even better). Stir occasionally and give the dish at taste after 20 minutes. Feel free to add more spices at this point, especially cinnamon, turmeric, and salt.

Once the curry is ready, add in fresh parsley and squeeze in lime juice.

Serve over brown rice (or jasmine), sprinkle with a little more parsley, and finish with a lime segment.

Enjoy a healthy and hearty vegan dinner!

Note: This keeps in the fridge for 4-5 days, or you can freeze for at least a few months.


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