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Vegan Sweet Potato Chickpea Curry

Rated as 4.75 out of 5 Stars

"Yummy vegan curry dish. Serve with basmati rice and naan bread."
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30 m servings 293
Original recipe yields 6 servings


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  1. Heat oil in a skillet over medium heat and cook onion, garlic, and ginger until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low and simmer until tender, about 15 minutes.
  2. Season with garam masala, cumin, turmeric, chile flakes, and salt. Add spinach right before serving.

Nutrition Facts

Per Serving: 293 calories; 21.6 22.3 5.1 0 515 Full nutrition

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Read all reviews 7
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I will def make this again! Flavor is great. The chick peas(garbanzo beans) were a little crunchy, so I think I will cook them separately next time before adding to the dish.

Delicious! I didn’t have turmeric so I used curry powder. Doubled the spinach and it turned out great! Super easy and just the right amount of spice.

very good recipe! made it to eat with naan bread as an appetizer. "insanely good" according to my wife

This is so delicious and flavorful! I left out the red pepper flakes and added chopped red, yellow and orange sweet peppers because I'm feeding a three year old. We loved it and will definitely...

It was easy to make and a hearty vegan meal. I followed the recipe although I added more garlic and spinach because I had it to use up. I did toast my spices a bit by shoving the onion to the si...

Excellent! I made this delicious dinner with items I had in my pantry and it turned out so good! Will be making this often. Thanks!

Excellent recipe. And so easy. Thank you. I think you can use this for any vegetable combination. The combination of spices is perfect for my taste.