This Sweet Potato Chickpea Curry is easy and healthy, and costs about $5 for 6 servings (less than $1 per serving!)

It’s just 250 calories per serving and can be made in under 30 minutes, making it a great weeknight dinner.

This yummy dish is also a great meal prep lunch or dinner. So pack up the leftovers (or make extras) and pack them up with a scoop of cooked rice for quick and easy lunches and dinners.

Sweet Potato Chickpea Curry

• Ingredients in Chickpea Sweet Potato Curry
• How to Make Sweet Potato Curry
• Sweet Potato Chickpea Curry Recipe
• Nutrition in Recipe for Chickpea Curry

Ingredients in Chickpea Sweet Potato Curry

It may seam to be a lot of ingredients, but they are all low cost, and the spices are easy to find and last a long time. Making you lots of yummy meals.

Shopping List for Sweet Potato Curry:

• Olive oil spray
• 1 onion
• 2 cloves garlic
• 2 teaspoons fresh ginger
• 1 (15 ounce) can chickpeas
• 1 (15 ounce) can diced tomatoes
• 1 (13 ounce) can coconut milk
• 1 sweet potato
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 cup baby spinach
• 1 tablespoon chopped cilantro

How to Make Sweet Potato Curry

I love to pack up the leftovers and store them for meal prep dinners and lunches.

Meal Prep Directions:

1. Cook according to the directions, and cook some rice at the same time.
2. Cool completely.
3. Scoop out portions of rice and curry into meal prep containers, and cover.
4. Add to the fridge (will hold for 4 days) or the freezer (will hold for 1 month).
5. To reheat, add 1 tablespoon of water, and pop in the microwave for 2 minutes for defrosted, or 4-5 minutes for frozen.

How to Make Vegan Curry Recipes:

1. Preheat a skillet over medium heat, and spray with olive oil.
2. Add the onion, and cook for 5 minutes until softened.
3. Add in the garlic, and ginger and cook for an additional 1-2 minutes until fragrant.
4. Add chickpeas, tomatoes, coconut milk, and sweet potato, and mix well.
5. Bring to a boil, then reduce the heat to low, and simmer for 10-15 minutes, until the sweet potatoes are cooked through.
6. Add the garam masala, cumin, turmeric, salt, and pepper flakes, and mix well.
7. Lower the heat to low heat, add in the spinach, and cook for 2-3 minutes until wilted.
8. Sprinkle with cilantro, and serve hot, over rice.

Sweet Potato Chickpea Curry Recipe

This healthy vegan curry makes wonderful weeknight dinners. It’s done in under 30 minutes!

More Weeknight Plant Based Dinners:

• Butternut Squash Lentil Salad
• Stir Fried Tofu and Broccoli
• Vegan Stir Fry Meal Prep Recipe
• Vegan Cauliflower Tacos
• Stuffed Vegan Sweet Potatoes Recipe

Sweet Potato Chickpea Curry Recipe

Audrey Johns

This vegan Sweet Potato Chickpea Curry Recipe is easy and delicious. It's low calorie (so no guilt serving it over rice) and cane be made quickly.

Special Tip: This recipe makes a great meal prep dinner or lunch. So package up leftovers for meals throughout the week, or make a double batch.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course dinner

Cuisine Indian

Servings 6 servings

Calories 250 kcal

Ingredients

  

• Olive oil spray
• 1 onion chopped
• 2 cloves garlic minced
• 2 teaspoons fresh ginger minced
• 1 15 ounce can chickpeas, drained and rinsed
• 1 15 ounce can diced tomatoes
• 1 13 ounce can coconut milk
• 1 sweet potato peeled and cubed
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 cup baby spinach
• 1 tablespoon chopped cilantro

Instructions

 

• Preheat a skillet over medium heat, and spray with olive oil.
• Add the onion, and cook for 5 minutes until softened.
• Add in the garlic, and ginger and cook for an additional 1-2 minutes until fragrant.
• Add chickpeas, tomatoes, coconut milk, and sweet potato, and mix well.
• Bring to a boil, then reduce the heat to low, and simmer for 10-15 minutes, until the sweet potatoes are cooked through.
• Add the garam masala, cumin, turmeric, salt, and pepper flakes, and mix well.
• Lower the heat to low heat, add in the spinach, and cook for 2-3 minutes until wilted.
• Sprinkle with cilantro, and serve hot, over rice.

Keyword chickpea curry, sweet potato curry, vegan curry

Nutrition in Recipe for Chickpea Curry

Share this Plant Based Recipe: