Chickpea Sweet Potato Coconut Curry

This Chickpea Sweet Potato Coconut Curry is creamy, cozy, and full of simple plant-based ingredients. Sweet potato, chickpeas, red bell pepper, spinach, coconut milk, and curry spices all simmer together in one pot, giving you a rich curry with very little fuss. I like finishing each bowl with fresh lime because it cuts through the creamy coconut sauce and makes the whole dish taste brighter.

Try my Roasted Cauliflower Chickpea Salad recipe.

Why You’ll Love This Recipe

• One-pot meal: Everything comes together in a single pot.
• Creamy and comforting: Full-fat coconut milk gives the curry a rich texture.
• Packed with vegetables: Sweet potato, bell pepper, onion, and spinach all make it into the pot.
• Plant-based: Chickpeas provide a hearty base without meat or dairy.
• Easy to customize: Change the vegetables or spice level depending on what you have.
• Good for meal prep: The curry stores and reheats well.
• Simple weeknight dinner: Most of the cooking is hands-off simmering.

Try my Spiced Zucchini and Chickpea Fritters recipe.

What You’ll Need to Make Chickpea Sweet Potato Coconut Curry

• 1 teaspoon coconut oil
• 1 onion, diced
• 1 garlic clove, minced
• 1 tablespoon curry powder
• 2 tablespoons tomato paste
• 1 teaspoon ground ginger
• 1 (14 oz./400 g) can full-fat coconut milk
• 4 fluid ounces (120 ml) water
• 2 tablespoons tamari
• 1 pound (450 g) sweet potato, peeled and cut into small cubes
• 1 red bell pepper, chopped
• 1 (14 oz./400 g) can chickpeas, drained and rinsed
• 7 ounces (200 g) fresh spinach
• 1 lime, cut into wedges or juiced, for serving

Try my Chickpea and Sweet Potato Breakfast Hash recipe.

What You’ll Need to Do

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4

1. Heat the coconut oil in a large pot over medium-high heat.
2. Add the diced onion and cook for about 2–3 minutes, stirring occasionally, until it starts to soften.
3. Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
4. Stir in the curry powder, tomato paste, and ground ginger.
5. Cook the spices for about 1 minute, stirring constantly. This helps bring out more flavor before the liquid goes in.
6. Pour in the coconut milk and water.
7. Add the tamari and stir everything together until the tomato paste is fully mixed into the sauce.
8. Add the cubed sweet potato.
9. Bring the curry to a gentle boil, then reduce the heat to low or medium-low.
10. Cover partially and simmer for about 15 minutes, or until the sweet potato is almost tender.
11. Add the chopped red bell pepper and chickpeas.
12. Continue simmering for another 5 minutes.
13. Stir in the spinach a handful at a time.
14. Cook for another 1–2 minutes, just until the spinach has wilted.
15. Taste the curry and adjust if needed. You can add a little more tamari, curry powder, or lime depending on the flavor you want.
16. Divide the curry between four bowls.
17. Finish each serving with a squeeze of fresh lime.
18. Serve on its own or with steamed white rice, brown rice, quinoa, or flatbread.

Try my Chickpea Avocado Veggie Wraps recipe next.

Easy Ingredient Swaps

Sweet potato: Butternut squash or pumpkin can work well.

Chickpeas: White beans or lentils are easy substitutes.

Spinach: Kale or Swiss chard can work, although they may need a little longer to soften.

Red bell pepper: Use yellow or orange bell pepper instead.

Coconut milk: Light coconut milk will work, but the curry will be less creamy.

Tamari: Soy sauce can be used if gluten-free isn’t required.

Ground ginger: Fresh grated ginger can be used for a brighter flavor.

Try my Chickpea and Vegetable Stir-Fry with Rice Noodles recipe.

Some Twist and Tweak Ideas

Add red pepper flakes or fresh chili for more heat.

Stir in frozen peas near the end.

Add broccoli florets with the bell pepper.

Mix in cauliflower for extra vegetables.

Add chopped cilantro before serving.

Top with roasted peanuts or cashews.

Use a little smoked paprika for a deeper flavor.

Add a spoonful of peanut butter for an even richer curry.

Stir in a little extra lime juice just before serving.

Try my Pistachio Pesto Pasta with Roasted Chickpeas recipe.

Some Helpful Tips

Cut the sweet potato into small, even cubes. This helps it cook at the same rate.

Don’t rush the sweet potato. It should be tender before serving, so give it the full simmering time if needed.

Cook the spices briefly before adding liquid. This makes the curry taste much more developed.

Add spinach at the end. It only needs a minute or two to wilt.

Use full-fat coconut milk. It gives the curry the best texture.

Rinse the chickpeas. This removes excess canning liquid and some sodium.

Taste before adding salt. Tamari already brings plenty of saltiness.

Try my One-Pot Mustardy Chickpeas recipe.

Why Sweet Potato and Coconut Work So Well Together

Sweet potato has a naturally mellow sweetness that pairs really well with rich coconut milk.

The curry powder and ginger add warmth, while tomato paste gives the sauce a little acidity and depth.

Tamari adds savory flavor, and lime keeps the finished curry from tasting too heavy.

The result is creamy, sweet, savory, and bright all at once.

Try my Lemony Chickpea and Zucchini Salad recipe.

Some Budget-Friendly Tips

Use store-brand chickpeas and coconut milk.

Sweet potatoes are usually inexpensive and make the curry filling.

Frozen spinach can replace fresh spinach if it is cheaper.

Use whichever bell pepper is best priced.

Buy curry powder and ground ginger in larger containers if you use them often.

Serve the curry with rice to stretch it into more portions.

Try my Chickpea Egg Breakfast Salad recipe.

Some Serving Ideas

Serve this curry with:

• Steamed white rice
• Brown rice
• Quinoa
• Naan
• Flatbread
• Roasted cauliflower
• Cucumber salad
• Fresh cilantro
• Lime wedges
• Chopped peanuts or cashews

For a simple dinner, rice and a squeeze of lime are really all you need.

Try my Chickpea Salad with Tahini Dressing recipe.

Great for Meal Prep

This curry works very well for meal prep.

Make it ahead, divide it into containers, and keep any rice or grains in separate containers if possible.

The flavors usually deepen after a night in the refrigerator, so leftovers can taste even better the next day.

Some Storage and Reheating Tips

Allow the curry to cool before transferring it to airtight containers.

Store in the refrigerator for up to 4 days.

Reheat gently in a saucepan over medium-low heat, stirring occasionally.

If the sauce thickens too much in the refrigerator, add a splash of water or coconut milk.

Individual portions can also be reheated in the microwave.

The curry can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Add fresh lime only after reheating for the best flavor.

Final Thoughts

This Chickpea Sweet Potato Coconut Curry is simple, creamy, colorful, and exactly the kind of recipe that works well on a busy evening.

The sweet potato makes it hearty, chickpeas give the curry plenty of substance, and the coconut milk brings everything together into a rich sauce.

Finish with fresh lime, spoon it over rice if you like, and you’ve got an easy plant-based dinner with plenty of flavor.

Chickpea Sweet Potato Coconut Curry

I love this Chickpea Sweet Potato Coconut Curry when I want something creamy, cozy, and easy! 🍠🥥 Chickpeas, spinach, bell pepper, and curry spices make it a simple one-pot meal.

Author: Danny Davis Courses: Dinner, Lunch Recipe Keys: Dairy Free M Meal Prep Vegan

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Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 11.5 Calories: 420

Ingredients:

Servings

• 1 teaspoon coconut oil
• 1 onion, diced
• 1 garlic clove, minced
• 1 tablespoon curry powder
• 2 tablespoons tomato paste
• 1 teaspoon ground ginger
• 1 can full-fat coconut milk (14 oz./400 g)
• 4 fluid ounces water (120 ml)
• 2 tablespoons tamari
• 1 pound sweet potato, peeled and cut into small cubes (450 g)
• 1 red bell pepper, chopped
• 1 can chickpeas, drained and rinsed (14 oz./400 g)
• 7 ounces fresh spinach (200 g)
• 1 lime, cut into wedges or juiced, for serving

Instructions

1. Heat the coconut oil in a large pot over medium-high heat.
2. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until softened.
3. Add the minced garlic and cook for a further 30–60 seconds, until fragrant.
4. Stir in the curry powder, tomato paste, and ground ginger.
5. Cook for approximately 1 minute, stirring continuously.
6. Pour in the coconut milk and water, then add the tamari.
7. Stir until the tomato paste is fully incorporated into the sauce.
8. Add the cubed sweet potato and bring the mixture to a gentle boil.
9. Reduce the heat to low or medium-low, partially cover the pot, and simmer for approximately 15 minutes, or until the sweet potato is nearly tender.
10. Add the chopped red bell pepper and drained chickpeas.
11. Continue simmering for another 5 minutes.
12. Add the spinach in batches and stir until wilted.
13. Cook for a further 1–2 minutes.
14. Taste the curry and adjust the seasoning if required.
15. Divide the curry among four serving bowls.
16. Finish each serving with fresh lime juice.
17. Serve immediately, with rice or flatbread if desired.
    

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 21g33%

Sodium 790mg33%

Total Carbohydrate 48g16%

Dietary Fiber 10g40%

Sugars 10g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Estimated Glycemic Index: ~45
Estimated Glycemic Load per Serving: ~19

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