I’m so excited to get you this recipe!! This curry is so cozy and perfect for an easy weeknight dinner or reheated for lunch leftovers the next day. This Sweet Potato Chickpea Curry makes for a delicious vegetarian meal that comes together with just a few simple ingredients.

A little back story on Sweet Potato Curry…when I was in Munich traveling after the marathon, we came across a cute soup place in the market. It was a rainy day so it made for the perfect stop to get a bowl of soup. I stumbled upon the sweet potato curry, served with rice and it was so delicious! This was a meal that I couldn’t stop thinking about it and we tried to go back the next day to have it again but it was closed! I knew that was one thing I wanted to recreate when I got home because I don’t have any recipes like it! So here we are! I’ve spent weeks testing and testing this Sweet Potato Chickpea Curry to get it exactly how I like it, and hopefully how you will like it too! Turns out, it’s actually so easy to make and such a cozy, hearty meal during the chilly days.

Sweet Potato Chickpea Curry comes together in less than 30 minutes, vegetarian friendly and made with many pantry staples.

What you need to make this Sweet Potato Chickpea Curry:

  • Sweet Potatoes
  • Red Bell Pepper
  • Garlic Cloves
  • Yellow onion
  • Spinach
  • Coconut Milk
  • Red Curry Sauce
  • Grapeseed Oil
  • Coconut Cream
  • Lime
  • Fish Sauce
  • Jasmine Rice
  • Sea Salt

How to make this curry:

  1. In a pan, heat up grapeseed oil. Begin to add minced garlic and onion to the pan to saute.
  2. Then, add in chopped red bell pepper. Saute for a couple minutes.
  3. Add in a can of coconut milk, red curry paste, coconut cream, fish sauce, 1 tbsp grapeseed oil and sea salt. Bring to a boil while continuing to stir. Sauce will begin to thicken.
  4. Chop up sweet potato into cubes.
  5. Begin to add sweet potato in sauce and cover with lid. Let it sit and simmer for 7-8 minutes until it’s fork tender.
  6. Rinse and drain chickpeas.
  7. Once sweet potato is fork tender, add the chickpeas. Continue to keep at a simmer.
  8. The fresh spinach can go in here to wilt.
  9. Remove from the heat and add juice of lime and lime zest. Mix to combine.
  10. Serve with rice. Top with fresh cilantro and garlic butter naan.
  11. Enjoy!

How to make garlic butter naan:

  1. Heat up a tsp of minced garlic and 1 tbsp butter to melt.
  2. Spread on a naan.
  3. Place in the air fryer at 370 for 3-4 minutes.
  4. Cut into pieces.
  5. Enjoy!

How to store your leftover sweet potato chickpea curry:

It’s best to store your leftovers in the fridge in a sealed container. These are great for a variety of sizes!

If you want to switch this up, try doing this:

  • Use a different rice! I like using jasmine or basmati rice but you can try a cauliflower rice or leave off if you want!
  • Sub for kale instead of spinach
  • Try the curry with a different bread of your liking!
Sweet Potato Chickpea Curry

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FAQs

How long will this last in the fridge?

Your curry will last in the fridge for up to 3-4 days! It’s best to enjoy after fixing or the next day though!

Can I freeze the leftovers?

Yes! You can freeze your leftover curry to reheat at another time. I like to keep mine in these reusable bags.

Do I have to use spinach?

No, you can omit the spinach if you want. I’ve also subbed this for kale too!

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Sweet Potato Chickpea Curry

Sweet Potato Chickpea Curry

Yield:
Serves 4

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

This Sweet Potato Chickpea Curry makes for a delicious weeknight dinner that’s so cozy! It’s perfect for a meatless meal that’s nutritious too.

Ingredients

  • 1 small sweet potato
  • 1 small red bell pepper
  • 1/2 cup yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp grapeseed oil
  • 1 can coconut milk
  • 3 tbsp red curry paste
  • 1/4 cup coconut cream
  • 1 tbsp fish sauce
  • 1 lime
  • 1/2 lime zest
  • 1 cup spinach
  • 1/2 tsp sea salt (+ more to taste)
  • 1/2 cup jasmine rice
  • optional: naan, cilantro

Instructions

  1. In a pan, heat up grapeseed oil. Add minced garlic and onion to the pan to saute.
  1. Then, add in chopped red bell pepper. Saute for a couple minutes.
  2. Add in a can of coconut milk, red curry paste, coconut cream, fish sauce, 1 tbsp grapeseed oil and sea salt. Bring to a boil while continuing to stir. Sauce will begin to thicken.
  3. Chop up sweet potato into cubes.
  4. Add sweet potato and cover with lid. Let it sit and simmer for 7-8 minutes until it’s fork tender.
  5. Rinse and drain chickpeas.
  6. Once sweet potato is fork tender, add the chickpeas. Continue to keep at a simmer.
  7. Add in fresh spinach. Stir.
  8. Remove from the heat and add juice of lime and lime zest. Mix to combine.
  9. Serve with rice. Top with fresh cilantro and garlic butter naan.
  10. Enjoy!

until next time…