Sweet Potato and Chickpea Curry

This chickpea curry recipe with sweet potatoes is creamy from the coconut milk, with a kicked-up flavor from red curry paste. But the secret ingredient is tomatoes. A combination of balsamic-roasted and sun-dried tomatoes.

Perfect for a weeknight dinner, this meal comes together in about 30 minutes with my shortcuts!

Let's say you have some omnivore family members at the table who say vegetarian food is bland. They roll their eyes. Maybe they paw at the floor and whinny.

Ok, maybe only my husband does that.

But if this happens to you too, then you need this Sweet Potato and Chickpea Curry to completely change their minds. Forever. The sauce that this chickpea curry makes is really flavorful from the coconut milk, red curry paste and tomatoes.

It totally changed my husband's mind about vegan food.

What are curries?

I think of curries as the Indian form of a stew. They include a variety of veggies, and many have chickpeas or meat that are all cooked in a spiced sauce. There is no one traditional curry dish in India, as the spice and food combination changes from region to region.

All curries tend to be hearty dishes, similar to a stew, and are perfect fare in the winter cold months. A curry similar to this one is this Pumpkin Chickpea Kale Curry that can use a variety of squash ranging from Red Kuri Squash, kabocha, or butternut squash.

Vegetarian curries are very versatile because they can use many different legumes and veggies. For example, if you've never tried black chickpeas, I recommend making this Chana Masala with Black Chickpeas. If you love eggplant (and even if you don't), make this aubergine curry. The flavors are off the charts!

And if you like Ottolenghi's cookbooks as much as I do, check out this Roasted Moroccan Eggplant Stew with Charred Red Bell Peppers and Tomatoes.

❤️ Why you'll love this recipe

Umami!

Umami is the fifth taste that gives dishes a savory depth that makes our taste buds wake up and sparkle. Here's where the umami punch comes from:

1. Sun-dried tomatoes
2. Better Than Bouillon Roasted Vegetable Bouillon
3. Balsamic Roasted tomatoes
4. Roasting the sweet potatoes instead of cooking them by simmering in liquid

For more information on umami, check out my post on 10 Umami Flavor Boosts that can add pizzazz to any meatless dish.

Another curry dish that's full of umami is this tomato gratin casserole. It has cauliflower, spinach, tomatoes (of course), and a yogurt - curry sauce with Worcestershire sauce. It's topped with cheese and breadcrumbs.

Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

📝 Instructions Overview

Detailed instructions for making this sweet potato chickpea curry are in the recipe card below, but here's a quick overview!

Step 1 (10 - 15 minutes)

Roast the sweet potatoes. Peel and dice the sweet potatoes. Toss in a little olive oil, and season. Roast until tender. You can do this in the oven, a toaster over or an air fryer. The air fryer is the fastest method.

Prep Tip - Use a Y-shaped potato peeler to peel the sweet potatoes. They're easier to work with, faster, and create (IMO) fewer fingernail injuries. I lean towards OXO products, because I like how they generally fit my hands, but anyone's will do the trick.

Step 2 (11 minutes)

Make the curry broth. Sauté the Serrano chile and red curry paste until aromatic.

Add the tomatoes, coconut milk, cooked chickpeas, sun-dried tomatoes, and bouillon paste. Bring to a simmer, and add the roasted sweet potatoes.

Step 3 (4 minutes)

Sear the halloumi. Sear the halloumi in a skillet, and stir into the curry.

Step 4

Serve. Serve topped with cilantro, mint and a squeeze of lime to sharpen the flavors.

⏰ Tips to Simplify and Save Time

1. Cook the chickpeas in advance or purchase frozen cooked chickpeas, if available at your market, or 1 14.5 ounce can of chickpeas, drained and rinsed.
2. Make the Balsamic Roasted Tomatoes in advance or use 1 can of Fire-Roasted Tomatoes plus 1 teaspoon balsamic vinegar.
3. Dice the sweet potatoes into smaller cubes. (This can be done ahead and sealed in a storage container. The smaller the dice, the faster they roast. Or nix the roasting, and add them to the curry with the Serrano chili, and cook them that way.
4. While the curry simmers, cube and sear the halloumi. It only needs searing 2 minutes per side.

🤷‍♀️ Chickpea Curry with Sweet Potatoes FAQ

What meat goes well with this dish for the meat-eaters at the table?

Add slices of linguiça sausage.

How can I make this dish vegan?

Eliminate the halloumi cheese, or replace it with with paneer, which is usually vegetarian.

Can I make this dish ahead?

Yes. The flavors only get better overnight. You may need to add some water when you warm it back up.

🐠 Seafood Curry

I have very few recipes on this blog that aren't vegetarian or vegan, but this one from 2014 has been one of the most pinned posts I've ever created. It's a Coconut Curry Mussels I modeled from one I'd had at a local restaurant that I loved. As note, I do eat fish / seafood when I eat out in restaurants.

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5 from 15 votes

Chickpea Curry with Sweet Potatoes Recipe

A deeply savory curry main vegetarian dish with sweet potatoes, chickpeas, roasted tomatoes, coconut milk and fried halloumi cheese.

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Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Vegetarian Dinner

Cuisine: Indian

Keyword: chickpea curry, sweet potato and chickpea curry

Servings: 4 people

Calories: 304kcal

Author: Susan Pridmore

Cook ModePrevent your screen from going dark

Equipment

• baking sheet
• Parchment paper
• potato peeler
• Chef's knife
• Dutch oven or other heavy-bottomed pot
• Medium skillet

Ingredients

• 2 cups sweet potatoes, peeled and diced into ¾" cubes, about 2 medium - small sweet potatoes
• 1 tablespoon extra-virgin olive oil divided
• ½ Serrano chile seeded and minced
• 1 tablespoon Thai red curry paste (up to 2 tablespoons, depending on your preferences)
• 14.5 ounce can Fire-roasted diced tomatoes or 1 ½ cups Balsamic Roasted Tomatoes, chopped with juices
• 1 teaspoon balsamic vinegar not needed if using Balsamic Roasted Tomatoes
• 13.5 ounce can coconut milk full fat or low fat
• 14.5 ounce can cooked chickpeas or 1 ½ cups
• ¼ cup sliced sun-dried tomatoes
• ½ teaspoon Better Than Bouillon Vegetable Bouillon Paste, (up to 1 teaspoon, depending on your preferences) or 1 bouillon cube, (see notes)
• 4 ounces Halloumi cheese cut into ½" slices
• coarsely chopped cilantro, for garnish
• thinly sliced mint leaves, for garnish
• lime wedges for garnish

Instructions

• Preheat the oven to 425˚F, and line a baking sheet with parchment paper.
• Roast the sweet potatoes. Peel and dice the sweet potatoes. Toss in 1 teaspoon olive oil, and lightly season with salt and pepper.

  Arrange in a single layer on the prepared baking sheet and roast until tender, about 10-15 minutes.

  The amount of roasting time is dependent on the size of the diced pieces.
• Make the curry broth. Warm the remaining olive oil in a heavy bottomed pot over medium heat. Sauté the Serrano chile and and red curry paste for 1 minute, until aromatic.

  Add the tomatoes, coconut milk, chickpeas, sun-dried tomatoes, and bouillon paste. Bring to a simmer, and add the roasted sweet potatoes when roasting is complete. Simmer on low for 10 minutes.
• Sear the halloumi. Heat up a skillet over medium-high heat. Add the Halloumi cheese cubes to lightly brown, about 2 minutes per side. Stir the cheese into the curry.
• Serve. Serve topped with cilantro, thinly sliced fresh mint and a squeeze of lime to sharpen the flavors.

Notes

Ingredient Tips

Better Then Bouillon Paste 

If you don't have any on hand, substitute 1 vegetarian bouillon cube. Red miso paste is another good option.

Balsamic Roasted Tomatoes

This should be a staple in your kitchen to add to all kinds of dishes. But if you don't have them on hand, and you're in a hurry, substitute one (14.5 ounce) can of fire-roasted diced tomatoes plus 1 teaspoon balsamic vinegar for an extra umami kick.

Serrano Pepper

The heat is in the pith and seeds. Include them for more heat, remove them for lower heat. For even less heat, use ½ jalapeño pepper.

Coconut Milk

Either full-fat or lite coconut milk works fine in this recipe. 

Halloumi , optional (not vegan)

Halloumi is a Greek cheese typically made from a mixture of goat and sheep milk. It's a semi-hard, unripened brine cheese that has a high melting point.

This means you can grill, fry, and pan sear it with excellent success.

Note: halloumi traditionally uses an animal-based rennet, but a vegetarian halloumi is available. Check the package before purchasing. Paneer cheese can be used in place of halloumi cheese, which is almost always vegetarian.

 

Make-Ahead Tips

If you make this chickpea curry ahead of time, the flavors will intensify even further. But while it rests, the chickpeas will absorb some of the liquid. When you reheat it, just add some water to the pot to restore the texture.

This curry keeps well in the refrigerator in a covered container or jar for a few days. It also freezes well up to 6 months.

Prep Tips

Use a Y-shaped potato peeler to peel the sweet potatoes. They're easier to work with, faster, and create (IMHO) fewer fingernail injuries. I lean towards OXO products, because I like how they generally fit my hands, but anyone's will do the trick.

Nutrition

Calories: 304kcal | Carbohydrates: 35.8g | Protein: 12g | Fat: 13.3g | Saturated Fat: 5.7g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.2g | Sodium: 700.2mg | Potassium: 724mg | Fiber: 7.5g | Sugar: 6.7g | Vitamin A: 17312.6IU | Vitamin C: 18.8mg | Calcium: 356.8mg | Iron: 2mg

Make-Ahead Tips

Prep Tips

Make-Ahead Tips

Prep Tips

This chickpea curry recipe with sweet potatoes is creamy from the coconut milk, with a kicked-up flavor from red curry paste. But the secret ingredient is tomatoes. A combination of balsamic-roasted and sun-dried tomatoes.

Perfect for a weeknight dinner, this meal comes together in about 30 minutes with my shortcuts!

Let's say you have some omnivore family members at the table who say vegetarian food is bland. They roll their eyes. Maybe they paw at the floor and whinny.

Ok, maybe only my husband does that.

But if this happens to you too, then you need this Sweet Potato and Chickpea Curry to completely change their minds. Forever. The sauce that this chickpea curry makes is really flavorful from the coconut milk, red curry paste and tomatoes.

It totally changed my husband's mind about vegan food.

What are curries?

I think of curries as the Indian form of a stew. They include a variety of veggies, and many have chickpeas or meat that are all cooked in a spiced sauce. There is no one traditional curry dish in India, as the spice and food combination changes from region to region.

All curries tend to be hearty dishes, similar to a stew, and are perfect fare in the winter cold months. A curry similar to this one is this Pumpkin Chickpea Kale Curry that can use a variety of squash ranging from Red Kuri Squash, kabocha, or butternut squash.

Vegetarian curries are very versatile because they can use many different legumes and veggies. For example, if you've never tried black chickpeas, I recommend making this Chana Masala with Black Chickpeas. If you love eggplant (and even if you don't), make this aubergine curry. The flavors are off the charts!

And if you like Ottolenghi's cookbooks as much as I do, check out this Roasted Moroccan Eggplant Stew with Charred Red Bell Peppers and Tomatoes.

❤️ Why you'll love this recipe

Umami!

Umami is the fifth taste that gives dishes a savory depth that makes our taste buds wake up and sparkle. Here's where the umami punch comes from:

1. Sun-dried tomatoes
2. Better Than Bouillon Roasted Vegetable Bouillon
3. Balsamic Roasted tomatoes
4. Roasting the sweet potatoes instead of cooking them by simmering in liquid

For more information on umami, check out my post on 10 Umami Flavor Boosts that can add pizzazz to any meatless dish.

Another curry dish that's full of umami is this tomato gratin casserole. It has cauliflower, spinach, tomatoes (of course), and a yogurt - curry sauce with Worcestershire sauce. It's topped with cheese and breadcrumbs.

Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

📝 Instructions Overview

Detailed instructions for making this sweet potato chickpea curry are in the recipe card below, but here's a quick overview!

Step 1 (10 - 15 minutes)

Roast the sweet potatoes. Peel and dice the sweet potatoes. Toss in a little olive oil, and season. Roast until tender. You can do this in the oven, a toaster over or an air fryer. The air fryer is the fastest method.

Prep Tip - Use a Y-shaped potato peeler to peel the sweet potatoes. They're easier to work with, faster, and create (IMO) fewer fingernail injuries. I lean towards OXO products, because I like how they generally fit my hands, but anyone's will do the trick.

Step 2 (11 minutes)

Make the curry broth. Sauté the Serrano chile and red curry paste until aromatic.

Add the tomatoes, coconut milk, cooked chickpeas, sun-dried tomatoes, and bouillon paste. Bring to a simmer, and add the roasted sweet potatoes.

Step 3 (4 minutes)

Sear the halloumi. Sear the halloumi in a skillet, and stir into the curry.

Step 4

Serve. Serve topped with cilantro, mint and a squeeze of lime to sharpen the flavors.

⏰ Tips to Simplify and Save Time

1. Cook the chickpeas in advance or purchase frozen cooked chickpeas, if available at your market, or 1 14.5 ounce can of chickpeas, drained and rinsed.
2. Make the Balsamic Roasted Tomatoes in advance or use 1 can of Fire-Roasted Tomatoes plus 1 teaspoon balsamic vinegar.
3. Dice the sweet potatoes into smaller cubes. (This can be done ahead and sealed in a storage container. The smaller the dice, the faster they roast. Or nix the roasting, and add them to the curry with the Serrano chili, and cook them that way.
4. While the curry simmers, cube and sear the halloumi. It only needs searing 2 minutes per side.

🤷‍♀️ Chickpea Curry with Sweet Potatoes FAQ

What meat goes well with this dish for the meat-eaters at the table?

Add slices of linguiça sausage.

How can I make this dish vegan?

Eliminate the halloumi cheese, or replace it with with paneer, which is usually vegetarian.

Can I make this dish ahead?

Yes. The flavors only get better overnight. You may need to add some water when you warm it back up.

🐠 Seafood Curry

I have very few recipes on this blog that aren't vegetarian or vegan, but this one from 2014 has been one of the most pinned posts I've ever created. It's a Coconut Curry Mussels I modeled from one I'd had at a local restaurant that I loved. As note, I do eat fish / seafood when I eat out in restaurants.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

Email

SAVE THIS!

5 from 15 votes

Chickpea Curry with Sweet Potatoes Recipe

A deeply savory curry main vegetarian dish with sweet potatoes, chickpeas, roasted tomatoes, coconut milk and fried halloumi cheese.

Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Vegetarian Dinner

Cuisine: Indian

Keyword: chickpea curry, sweet potato and chickpea curry

Servings: 4 people

Calories: 304kcal

Author: Susan Pridmore

Cook ModePrevent your screen from going dark

Equipment

• baking sheet
• Parchment paper
• potato peeler
• Chef's knife
• Dutch oven or other heavy-bottomed pot
• Medium skillet

Ingredients

• 2 cups sweet potatoes, peeled and diced into ¾" cubes, about 2 medium - small sweet potatoes
• 1 tablespoon extra-virgin olive oil divided
• ½ Serrano chile seeded and minced
• 1 tablespoon Thai red curry paste (up to 2 tablespoons, depending on your preferences)
• 14.5 ounce can Fire-roasted diced tomatoes or 1 ½ cups Balsamic Roasted Tomatoes, chopped with juices
• 1 teaspoon balsamic vinegar not needed if using Balsamic Roasted Tomatoes
• 13.5 ounce can coconut milk full fat or low fat
• 14.5 ounce can cooked chickpeas or 1 ½ cups
• ¼ cup sliced sun-dried tomatoes
• ½ teaspoon Better Than Bouillon Vegetable Bouillon Paste, (up to 1 teaspoon, depending on your preferences) or 1 bouillon cube, (see notes)
• 4 ounces Halloumi cheese cut into ½" slices
• coarsely chopped cilantro, for garnish
• thinly sliced mint leaves, for garnish
• lime wedges for garnish

Instructions

• Preheat the oven to 425˚F, and line a baking sheet with parchment paper.
• Roast the sweet potatoes. Peel and dice the sweet potatoes. Toss in 1 teaspoon olive oil, and lightly season with salt and pepper.

  Arrange in a single layer on the prepared baking sheet and roast until tender, about 10-15 minutes.

  The amount of roasting time is dependent on the size of the diced pieces.
• Make the curry broth. Warm the remaining olive oil in a heavy bottomed pot over medium heat. Sauté the Serrano chile and and red curry paste for 1 minute, until aromatic.

  Add the tomatoes, coconut milk, chickpeas, sun-dried tomatoes, and bouillon paste. Bring to a simmer, and add the roasted sweet potatoes when roasting is complete. Simmer on low for 10 minutes.
• Sear the halloumi. Heat up a skillet over medium-high heat. Add the Halloumi cheese cubes to lightly brown, about 2 minutes per side. Stir the cheese into the curry.
• Serve. Serve topped with cilantro, thinly sliced fresh mint and a squeeze of lime to sharpen the flavors.

Notes

Ingredient Tips

Better Then Bouillon Paste 

If you don't have any on hand, substitute 1 vegetarian bouillon cube. Red miso paste is another good option.

Balsamic Roasted Tomatoes

This should be a staple in your kitchen to add to all kinds of dishes. But if you don't have them on hand, and you're in a hurry, substitute one (14.5 ounce) can of fire-roasted diced tomatoes plus 1 teaspoon balsamic vinegar for an extra umami kick.

Serrano Pepper

The heat is in the pith and seeds. Include them for more heat, remove them for lower heat. For even less heat, use ½ jalapeño pepper.

Coconut Milk

Either full-fat or lite coconut milk works fine in this recipe. 

Halloumi , optional (not vegan)

Halloumi is a Greek cheese typically made from a mixture of goat and sheep milk. It's a semi-hard, unripened brine cheese that has a high melting point.

This means you can grill, fry, and pan sear it with excellent success.

Note: halloumi traditionally uses an animal-based rennet, but a vegetarian halloumi is available. Check the package before purchasing. Paneer cheese can be used in place of halloumi cheese, which is almost always vegetarian.

 

Make-Ahead Tips

If you make this chickpea curry ahead of time, the flavors will intensify even further. But while it rests, the chickpeas will absorb some of the liquid. When you reheat it, just add some water to the pot to restore the texture.

This curry keeps well in the refrigerator in a covered container or jar for a few days. It also freezes well up to 6 months.

Prep Tips

Use a Y-shaped potato peeler to peel the sweet potatoes. They're easier to work with, faster, and create (IMHO) fewer fingernail injuries. I lean towards OXO products, because I like how they generally fit my hands, but anyone's will do the trick.

Nutrition

Calories: 304kcal | Carbohydrates: 35.8g | Protein: 12g | Fat: 13.3g | Saturated Fat: 5.7g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.2g | Sodium: 700.2mg | Potassium: 724mg | Fiber: 7.5g | Sugar: 6.7g | Vitamin A: 17312.6IU | Vitamin C: 18.8mg | Calcium: 356.8mg | Iron: 2mg