Vegan Sweet Potato Chickpea Curry


This sweet potato chickpea curry is a yummy vegan dish. Serve with basmati rice and naan bread.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins


  • 3 tablespoons olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 teaspoons minced fresh ginger root

  • 1 (15 ounce) can chickpeas, drained

  • 1 (14.5 ounce) can diced tomatoes

  • 1 (14 ounce) can coconut milk

  • 1 sweet potato, cubed

  • 1 tablespoon garam masala

  • 1 teaspoon ground cumin

  • 1 teaspoon ground turmeric

  • ½ teaspoon salt

  • ¼ teaspoon red chile flakes

  • 1 cup baby spinach


  1. Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil 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, salt, and chile flakes. Add spinach right before serving.

Nutrition Facts (per serving)

293 Calories
22g Fat
22g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 293
% Daily Value *
Total Fat 22g 28%
Saturated Fat 13g 67%
Sodium 515mg 22%
Total Carbohydrate 22g 8%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 5g
Vitamin C 15mg 76%
Calcium 56mg 4%
Iron 4mg 22%
Potassium 389mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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