I’ve been trying to include a few more meat-free meals in my week, partly because it’s an easy way to add more variety and fibre to my diet, but also because sometimes it’s just nice to have a break from meat.
This sweet potato & chickpea curry has quickly become one of my favourites. It’s warming and creamy without being heavy, uses fairly inexpensive store-cupboard ingredients and is really easy to adapt depending on what you have in the fridge.
I’ve recently started using white-fleshed sweet potatoes in this curry and really like them. They have a slightly firmer texture, so they hold their shape beautifully in the coconut sauce rather than becoming too soft. Regular orange sweet potatoes work perfectly well too.
The chickpeas add some plant protein and fibre, although I’m conscious that a meat-free evening meal will often contain less protein than one of my usual chicken or fish-based dinners. On those days, I simply pay a little more attention to protein elsewhere – perhaps eggs at breakfast or my protein smoothie earlier in the day.
It’s also a brilliant recipe for experimenting with different vegetables. I’ve made a version without the chickpeas using red pepper and sugar snap peas, which was really tasty, so think of this as a flexible base rather than a recipe you have to follow rigidly.
Make it for dinner, double the quantities for batch cooking, or save leftovers for an easy lunch the following day.
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Why I like this sweet potato & chickpea curry
This is one of those recipes that ticks a lot of boxes for me. It’s simple, comforting and affordable, but still gives you a good variety of plant foods in one meal.
Sweet potato, chickpeas and peas all contribute fibre, while the chickpeas also provide some plant protein. The coconut milk creates a lovely creamy sauce without needing any dairy, and the combination of cumin, coriander, turmeric, mustard and fresh ginger gives it plenty of flavour without needing lots of heat.
It’s also naturally gluten-free and dairy-free. I use spring onion tops rather than onion and leave out garlic because, after experimenting with a low-FODMAP approach for my IBS, I’ve learned that these are two ingredients my digestion generally does better without.
If onion and garlic don’t bother you, absolutely add them. I’d use one small onion and 1-2 cloves of garlic – soften the onion at the beginning of the recipe, then add the minced garlic with the ginger and spices.
Most importantly, this curry is flexible. You can follow my recipe exactly or use it as a base for whatever vegetables you need to use up, which makes it particularly handy for an easy midweek dinner.
Easy ways to make this curry your own
One of my favourite things about this sweet potato & chickpea curry is how easy it is to adapt. I’ve made it without the chickpeas and added red pepper and sugar snap peas instead, and it was just as tasty. Spinach, green beans or extra peas would also work well, so it’s a great recipe for using up vegetables you already have.
I usually serve it with basmati rice, but quinoa is another option if you fancy a change. You can also enjoy a leftover portion on its own for lunch the next day.
If you enjoy simple homemade curries, you might also like my Chicken Curry with Almonds. Or, for another easy vegetable-based meal, try my Butternut Squash Soup.
Sweet Potato & Chickpea Curry Recipe
Equipment
Ingredients
- 1 tbsp coconut oil
- Green tops from 2 spring onions finely sliced
- ¼ tsp sea salt plus extra to taste
- ½ tsp mustard powder
- 1 tsp ground coriander
- 1½ tsp ground cumin
- ¼ tsp turmeric
- ¼ tsp black pepper
- Pinch of chilli flakes optional
- ½ tsp asafoetida optional
- 1 small thumb-sized piece of fresh ginger grated
- 1 medium sweet potato around 250-300g, diced
- 200 ml full-fat coconut milk
- 100 ml vegetable stock
- ½ 400g tin chickpeas, drained and rinsed (around 120g drained) drained and rinsed
- 50 g frozen peas
- Small handful of fresh coriander chopped
- Juice of ½ lime or lemon optional
- Small handful of flaked almonds lightly toasted, optional
- Optional if you eat onion and garlic:
- 1 small onion finely chopped
- 1-2 garlic cloves minced
Instructions
- Heat the coconut oil in a large frying pan or saucepan over a medium heat. Add the spring onion tops and cook for 2-3 minutes. If using a regular onion instead, gently cook it for around 5 minutes until softened.
- Add the mustard powder, ground coriander, cumin, turmeric, black pepper, chilli flakes and asafoetida, if using. Stir in the ginger and, if using, the minced garlic. Cook for around 1 minute until fragrant.
- Add the diced sweet potato and stir well to coat it in the spices.
- Pour in the coconut milk and vegetable stock and stir everything together.
- Bring to a gentle simmer and cook for around 20-25 minutes, stirring occasionally, until the sweet potato is tender but still holding its shape.
- Add the drained chickpeas and simmer for another 5-10 minutes.
- Stir through the frozen peas and cook for another 3-4 minutes until heated through.
- Taste and adjust the seasoning, then add a squeeze of lime or lemon juice if you like.
- Finish with fresh coriander and, if using, a scattering of toasted flaked almonds. Serve with rice or your favourite accompaniment.
- Tip: I particularly like using white-fleshed sweet potato in this curry because it stays slightly firmer in the sauce, but regular orange sweet potato works just as well.
Notes
- Serving: Serve with basmati rice, brown rice or quinoa. For a lighter meal or lunch, I often enjoy the curry on its own.
- Chickpeas: I use around ½ a 400g tin of chickpeas, as I find this easier on my digestion. If you tolerate chickpeas well and want a more substantial meal with extra plant protein and fibre, you can use the full tin.
- Sweet potato: I particularly like white-fleshed sweet potato because it holds its shape well, but regular orange sweet potato works perfectly too.
- Vegetable swaps: Red pepper, sugar snap peas, spinach or other vegetables you have to use up can easily be added or swapped in.
- Storage: Allow leftovers to cool, then store in an airtight container in the fridge for up to 2 days. Reheat thoroughly until piping hot.
- Freezing: The curry can be frozen without the rice. Cool completely, transfer to a freezer-safe container and freeze. Defrost in the fridge before reheating thoroughly.
- Batch cooking: Double the ingredients to make four portions – ideal for an easy lunch or another evening meal.
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