Sweet Potato and Chickpea Curry (Vegan)

Sweet Potato and Chickpea Curry (Vegan)


  • 1 small onion
  • 1 clove garlic
  • 2 cups cooked chickpeas
  • 1 large sweet potato
  • 1 can coconut milk
  • 2 TBSP Red Thai curry paste
  • Salt & Pepper for taste
  • Fresh coriander/chili (Optional)


  • Heat a large sauce pan over medium heat
  • Peel and chop onion and garlic
  • Peel sweet potato and cut into cubes, the bigger the cubes the longer it takes to cook. So go small
  • Once hot, add a splash of flavorless oil to the pan and then add the onion and garlic. Saute until onion is translucent
  • Add curry paste and mix well
  • Add coconut milk, sweet potato and chickpeas and stir. Make sure all potato cubes are well submerged in the liquid so they cook fast
  • Bring to a boil then reduce heat to simmer
  • Let simmer uncovered until sweet potato is cooked through and sauce has thickened (20-30 min) stirring in between
  • Salt and pepper to taste, then serve over rice and top with coriander and a little bit of chopped chili for extra spice


  • I just used canned chickpeas, much quicker than buying raw and cooking them
  • I was also in a hurry, so I covered my pot while it simmered and the potatoes were finished in about 15 min
  • This recipe is from greenhealthycooking and was delicious! I hope you try it out 🙂
  • Photo credit also goes to greenhealthycooking.com

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