Sweet Potato & Chickpea Coconut Curry (Vegan + One Pot)
A comforting, creamy vegan curry made in one pot with sweet potatoes, protein-rich chickpeas, and a rich coconut milk base. Spiced just right, it’s perfect for cozy nights or meal prep!
Ingredients:
1 tbsp coconut oil or olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp fresh grated ginger (or 1 tsp ground)
2 tbsp red curry paste (or yellow, based on preference)
1 medium sweet potato, peeled and cubed
1 can (400g / 14 oz) chickpeas, drained and rinsed
1 can (400ml / 14 oz) full-fat coconut milk
1 cup vegetable broth or water
1 tsp ground turmeric
1/2 tsp cumin
Salt and pepper to taste
Juice of 1/2 lime
Fresh cilantro or parsley for garnish
Cooked rice or naan, for serving
Instructions:
Sauté Aromatics:
Heat oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until translucent. Add garlic and ginger, cook for 1 minute.
Add Spices & Curry Paste:
Stir in curry paste, turmeric, and cumin. Cook for 1–2 minutes until fragrant.
Simmer:
Add sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until sweet potatoes are tender and curry thickens.
Finish & Serve:
Add lime juice and season with salt and pepper to taste. Serve over rice or with warm naan. Garnish with fresh herbs.
Tips:
Add spinach or kale at the end for extra greens.
Use lentils instead of chickpeas for a variation.
Keeps well in the fridge for up to 4 days — great for meal prep!