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30-Minute Chickpea & Sweet Potato Curry

A quick, healthy, and delicious plant-based curry with sweet potatoes and chickpeas. Perfect for cozy weeknights, this easy vegan recipe is ready in just 30 minutes and packed with flavor and nutrients.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Main Course / Dinner
Cuisine Vegan / Vegetarian / Healthy
Servings 4 people
Calories 250 kcal

Ingredients
  

  • easy sweet potato chickpea curry
  • 2 medium sweet potatoes (peeled and cubed—about 1-inch chunks)
  • 1 can of chickpeas (15 oz, drained and rinsed)
  • 1 can of coconut milk (full-fat gives better flavor, but light works too)
  • 1 can of coconut milk (full-fat gives better flavor, but light works too)
  • 1 onion (yellow or white, doesn’t matter)
  • 3 cloves of garlic (or use the jarred stuff, I won’t judge)
  • 1 tablespoon fresh ginger (grated or minced)
  • 2-3 tablespoons curry paste (red or yellow—pick your heat level)
  • 1 cup vegetable broth or water

Instructions
 

  • Step 1: Prep Like a Pro (Or Just a Normal Person)
    Before you start this easy sweet potato chickpea curry, peel and cube your sweet potatoes into 1-inch pieces so they cook evenly. Too big? They stay crunchy. Too small? Welcome to mush city.
    Dice your onion, mince the garlic, and grate your ginger. If you’re using jarred garlic or ginger, totally fine—this is a quick chickpea curry recipe, not a Michelin audition.
  • Step 2: Build Your Flavor Base
    Heat your oil in a large pot over medium heat. Toss in the onion and cook for 3–4 minutes until soft and translucent.
    Add the garlic and ginger and stir for about 30 seconds. They burn fast, so keep that spoon moving. The base of your vegan sweet potato curry should already smell amazing at this point.
  • Step 3: Curry Paste Time
    Time to bring in the magic! Add your curry paste and stir it into the onion mixture. Let it cook for about a minute—blooming the spices gives your healthy vegetarian curry a deeper, richer flavor.
    If you’re spice-sensitive, start with 2 tablespoons. You can always add more, but you can’t “un-spice” a curry—trust me.
  • Step 4: Everything Into the Pot
    Now add your sweet potato cubes, chickpeas, coconut milk, and vegetable broth. Stir well to combine everything. Bring it to a boil, then reduce to a simmer.
    Cover and cook for 15–18 minutes, just until the potatoes are tender. This is the perfect moment to prep your rice or naan—after all, this is meant to be a 30 minute curry recipe.
  • Step 5: Finish Strong
    Once the sweet potatoes are perfectly tender, stir in your spinach. It wilts in seconds—spinach is dramatic like that. Taste your curry: add salt, spice, or a touch more curry paste if needed.
    Finish with a squeeze of lime to brighten the whole dish. It’s the tiny detail that takes your easy sweet potato chickpea curry from “pretty good” to “wow… I made this?”
Keyword easy sweet potato chickpea curry