Vegan Masala Recipe

Sweet Potato Chickpea Curry (Easy + Vegan)

Name: Sweet Potato Chickpea Curry (Easy + Vegan)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 to 4 medium-sized sweet potatoes, cut into bite-sized cubes (no need to peel); 2 tablespoons olive oil or aquafaba, divided; 1/2 teaspoon salt; fresh cracked pepper, to taste; 1 vidalia or yellow onion, chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced (about a thumb-sized piece); 1 teaspoon curry powder; 2 teaspoons cumin; 2 teaspoons coriander; 1 1/2 teaspoons turmeric; 1 1/2 teaspoons garam masala; 1 1/2 teaspoons salt; 15 oz can of chickpeas, drained and rinsed; 15 oz can of unseasoned, diced tomatoes; 1 cup vegetable broth; 15 oz can of reduced-fat coconut milk; 1/4 teaspoon nutmeg; 1 tablespoon lemon juice; fresh cilantro, for garnish

Roasted sweet potato and chickpeas meet a coconut-tomato sauce fragrant with cumin, coriander, turmeric and garam masala.

Recipe by Craig Logue How our recipes are created

Substantially updated 24 September 2026

55 minPrep: 20 minCook: 35 minServes 4IndianVegan

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From the kitchen

What to expect

This Sweet Potato Chickpea Curry comes together quickly, making it a wonderful dish for any occasion. It’s rich in texture and flavor, perfect for sharing around the dinner table.

Serving idea

Best served simply

Serve with basmati rice and a sprinkle of fresh cilantro for a complete meal.

Recipe-specific guidance

Why this method works

Roasting sweet potato first caramelises its edges and prevents it dissolving into the coconut sauce. Chickpeas then simmer in the onion-tomato masala, with the roasted cubes folded back near the end so the two textures remain distinct.

Cues to watch for

•Roast the sweet potato in one layer until browned outside and just tender inside.
•The onion and tomato base should be reduced before broth and coconut milk are added.
•Simmer gently after adding coconut milk so the sauce stays smooth.

Useful substitutions

•Butternut squash can replace sweet potato and may cook a little more quickly.
•Full-fat coconut milk produces a richer sauce; light coconut milk remains looser.
•Cooked dried chickpeas work in the same drained quantity as tinned.

Storage and reheating

Refrigerate for up to three days or freeze for two months. Reheat slowly with a splash of water and stir carefully so the sweet potato keeps its shape.

Cook the recipe

Method

1
Preheat the oven to 450°F (230°C).
2
In a small bowl, combine the cubed sweet potatoes with 1 tablespoon of the olive oil or aquafaba, 1/2 teaspoon salt, and fresh cracked pepper, tossing to coat. Spread the mixture evenly on a lined baking sheet.
3
Roast the sweet potatoes for about 30 minutes or until they are fork-tender and lightly browned.
4
While the sweet potatoes roast, prepare the curry base. In a skillet over medium heat, add the remaining 1 tablespoon oil or aquafaba and 1 chopped onion, then sauté for 3 to 5 minutes until the onion becomes translucent.
5
Stir in 4 minced garlic cloves, 1 tablespoon minced ginger, 1 teaspoon curry powder, 2 teaspoons cumin, 2 teaspoons coriander, 1 1/2 teaspoons turmeric, and 1 1/2 teaspoons garam masala. Sauté for 1 minute to bloom the spices.
6
Add 1 x 15 oz can chickpeas, drained and rinsed, 1 x 15 oz can diced tomatoes, 1 cup vegetable broth, 1 1/2 teaspoons salt, and 1/4 teaspoon nutmeg. Stir well and cook for 2 minutes.
7
Pour in the coconut milk and 1 tablespoon lemon juice, stirring to combine. Reduce the heat to low and let it gently simmer for 3 to 5 minutes.
8
Once the sweet potatoes are roasted, carefully incorporate them into the curry sauce. Cook for an additional 5 minutes until the sauce reaches your desired consistency, then serve hot, garnished with fresh cilantro.

A few useful notes

Notes

The curry can be adjusted for spice by adding more ginger or chili, depending on your preference. Leftovers can be stored in the refrigerator for up to 3 days and are easily reheated on the stovetop or in the microwave. This dish pairs beautifully with fragrant basmati rice, which helps to balance the creamy curry.

Gather everything first

Ingredients

3 to 4 medium-sized sweet potatoes, cut into bite-sized cubes (no need to peel)
2 tablespoons olive oil or aquafaba, divided
1/2 teaspoon salt
fresh cracked pepper, to taste
1 vidalia or yellow onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced (about a thumb-sized piece)
1 teaspoon curry powder
2 teaspoons cumin
2 teaspoons coriander
1 1/2 teaspoons turmeric
1 1/2 teaspoons garam masala
1 1/2 teaspoons salt
15 oz can of chickpeas, drained and rinsed
15 oz can of unseasoned, diced tomatoes
1 cup vegetable broth
15 oz can of reduced-fat coconut milk
1/4 teaspoon nutmeg
1 tablespoon lemon juice
fresh cilantro, for garnish

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