This Sweet Potato Chickpea Curry is an EASY vegan dinner recipe and a new favorite in our house. I’m excited for you to try it out! It’s a great meal prep recipe and easy to throw together in one big pan.
Love a good vegan curry recipe? You NEED to try out my Tofu Coconut Curry as well as my Easy Cauliflower Curry and my Tofu Tikka Masala!
I teased this recipe quite a few weeks ago on my Instagram but I’ve been waiting to post it because I wanted to film the youtube video for it as well. IT’S SO GOOD and I wanted to share it across every single platform that I could 😀 This is going to be one of your new favorite weeknight dinners!
Since my Loaded Veggie Tikka Masala recipe is consistently one of the most popular recipes on my blog, I figured that it was time I made a couple more delicious curry recipes for you to try because we’re obsessed in my house!
I LOVE how easy curries are to throw together and how simple it is to sub in whatever vegetables you have on hand so that you’re not going out to buy a bunch of extra stuff.
So if you don’t have any of these veggies, feel free to sub in more of something else or add in whatever sounds good to you. Just be mindful of cook times as all veggies need to simmer for different times to be properly done.
Ingredients needed
First let’s look at the star ingredients in this coconut curry:
- Sweet potato – our star ingredient 🙂
- Cauliflower & Carrot – other veggies would be great options as well so use what you have on hand! Adding in a diced yellow onion to this would be delicious.
- Can of coconut milk – I usually use lite-coconut milk but you can also use full-fat coconut milk as desired!
- Green peas
- Chickpeas
- Bell peppers- you can use any color but I always opt for the sweet ones.
- Almond butter – peanut butter or other nut/ seed butters work well too.
- Optional add ins: fresh ginger would be amazing added! A handful of fresh spinach wilted into the curry at the end is also something I have tried and LOVE.
How to make this sweet potato curry
This is a super easy ONE POT meal but I’m still going to break it down into steps so you can see how simple it is! Grab a big skillet and let’s get started 🙂
The FULL recipe is down below in the recipe card!
STEP #1: Cook the veggies – Saute the garlic in coconut oil over medium-low heat and then add in the sweet potato, cauliflower, and carrot and cook until the veggies begin to soften, about 5 minutes. Mix in spices.
STEP #2: Add broth etc – mix in the broth, coconut milk, almond butter, and soy sauce and then season with salt and pepper.
STEP #3: Add bell pepper – add in the bell pepper and let the curry cook for 10 minutes or until all of the veggies are fork tender and about ready to eat.
STEP #4: Mix in remaining ingredients – finally, add in the chickpeas and green peas and cook until heated through. Top with fresh cilantro, a little lime juice, and serve over brown rice or grain of choice!
Store any leftovers in an airtight container and enjoy within a few days!
How to make it in a slow cooker
I made this chickpea curry recipe once in a slow cooker and while it’s not my favorite method, it still turned out delicious! I added all of the ingredients in MINUS the bell pepper, chickpeas, and peas. It was cooked on high for about 3 hours during the last 30 minutes, I added in the chickpeas, peas, and bell peppers. Add a pinch of salt to taste and enjoy!
If you try this Coconut Chickpea Curry or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking!! And don’t forget to tag me on Instagram @foodwithfeeling!
More easy plant-based meals:
See how to make this vegan curry here:
Prevent your screen from going dark
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In a large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
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Add in the sweet potato, cauliflower, and carrots and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
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Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and cook for 10 additional minutes.
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Finally, mix in the chickpeas and green peas. Simmer gently for a few more minutes until the peas are heated through and all of the veggies are fork tender.
You can swap the almond butter for peanut butter or another nut/ seed butter as desired.
Calories: 481kcal, Carbohydrates: 63g, Protein: 17g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 1324mg, Potassium: 1038mg, Fiber: 16g, Sugar: 14g, Vitamin A: 14835IU, Vitamin C: 83mg, Calcium: 144mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
