Sweet potato and chickpea curry

A nourishing, colourful vegan curry: soft sweet potato and chickpeas in a spiced coconut milk sauce. High in plant protein, fibre and quality carbohydrates, it is a complete, comforting dinner.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 481 kcal · 15 g protein · 45 g carbohydrate · 23 g fat

Ingredients

• 2 sweet potatoes
• 2 tins chickpeas
• 400 ml coconut milk
• 1 onion
• 1 tbsp curry powder
• 1 tsp turmeric
• 2 handfuls spinach

Method

1. Fry the onion with the spices.
2. Add the diced sweet potato, the chickpeas and the coconut milk.
3. Simmer for 20 minutes, until the sweet potato is tender.
4. Stir in the spinach at the end of cooking and serve with rice.

Nutritional benefits

Chickpeas and sweet potato make a very filling dish, rich in plant protein, fibre and complex carbohydrates for energy, and also well suited to plant-based muscle gain. The spices add an anti-inflammatory touch, which is absorbed better thanks to the coconut milk. A complete, colourful curry.

Variations and substitutions

• With lentils or tofu as well.
• Use light coconut milk.
• More vegetables: cauliflower, pepper.
• Hotter: red curry paste.

Storage and making ahead

Keeps for 4 days and can be frozen: excellent for batch cooking. Reheat with a little water.

💡 Good to know

Cut the sweet potato into regular, not-too-large cubes so that it cooks evenly in 20 minutes.

Read more

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · anti-inflammatory recipes · muscle gain recipes.

The foods in this recipe: sweet potatoes · chickpeas · coconut milk · onion · curry powder.

You might also like these recipes: Chana masala (chickpea and spinach curry) · Red lentil curry with coconut milk · Red lentil dahl with spinach.