This creamy Sweet Potato, Chickpea and Coconut Curry with Broccoli is a comforting, healthy and nourishing meal that’s easy to make, vegan and SO delicious! It’s perfect for lunch or dinner and also a great meal Prep Recipe!
What does comfort food mean to you? To me, there’s always a delicious creamy Curry that comes to mind when I think about something warm and Hearty. Even though I’ve already shared some Chickpea Curry Recipes here, I can’t get enough of this combination and I love creating new variations. Do you feel the same? If so, this Sweet Potato Curry with Chickpeas could be your new favorite Recipe!
Healthy Sweet Potato, Chickpea and Coconut Curry
I’ve made this Sweet Potato Curry a couple of times already, and it’s always perfect, because, in contrast to my Pumpkin Chickpea Curry, Sweet Potatoes are in season all year round! There are basically no special ingredients that you have to buy super fresh on the same day. It’s totally okay to buy them a few days ahead of time and then store them covered in a cold dark room until you’re ready to use them.
Creamy Coconut Curry with Sweet Potatoes and Chickpeas
Besides the Sweet Potatoes (which are the main ingredient in this vegan Curry), I’ve also added other veggies such as carrots, broccoli, onions, and garlic, making it even more healthy and rich in vitamins and nutrients. And since I love to load my meals with additional plant-based protein, I’ve also added chickpeas. However, there are also other protein-rich plant-based ingredients, such as beans or tofu that you could add to this creamy Coconut Curry. Also, the vegetables can be swapped and mixed depending on your desired taste, or season.
Easy Vegan Curry Recipe
Making this Sweet Potato, Chickpea and Coconut Curry is super easy, and so, you don’t need any step-by-step pictures. Which means it’s also less work for me, haha! … Well, of course, that was just a little joke! I hope you know, that I will always do my best to explain and show you exactly what to do when cooking or baking my recipes. Anyways, this Vegan Chickpea Curry is really SOOOO easy to make, that just a few simple instructions should be enough.
How to make Coconut Curry
First, start with chopping your veggies and heat a bit of oil in a large skillet over medium heat. Then add the onions and roast for about 5 minutes (if using scallion, the cooking time will be only 1-2 minutes). Next, add the spices along with the garlic, stir to combine and fry for another minute to unfold flavors. Lastly, add coconut milk and strained tomatoes. Stir to combine again, cover the skillet and cook until done. Just make sure to keep an eye on your Sweet Potato, Chickpea and Coconut Curry now and then, because you may need to add more liquid to thin if it’s getting too thick while cooking.
How to serve Vegan Curry
To me, a creamy Coconut Curry must be served with rice, especially basmati rice because I find it has the BEST flavor and taste. While my Mom loves to serve Coconut Curry with rice noodles, bread or mashed potatoes, my Grandpa enjoys it with just simple cooked potatoes. For some reason, he doesn’t like rice, and he doesn’t like creamy mashed potatoes either. He always says that it alters the taste when adding anything else to cooked potatoes, haha!
I hope you’ll love this Sweet Potato, Chickpea and Coconut Curry. It is:
- Vegan
- Dairy-free
- Protein-rich
- Healthy
- Nourishing
- Hearty
- Super Creamy
- Flavorful
- Loaded with Veggies & Chickpeas
- SO Delicious!
How to store and freeze leftover Curry
This recipe serves about 4-6 people and is also great for meal prep. You can store leftover Sweet Potato Curry in a sealed container or lunch box in the fridge for up to 4 days. Then you can take it to work, university or school. You can also enjoy it the next day for a quick dinner or lunch. Another great option is to freeze it in a freezer box for longer.
If you try this Sweet Potato, Chickpea and Coconut Curry Recipe, please leave me a comment below and share how it turned out for you! And if you take a photo of your recreation and share it on Instagram, please do not forget to tag me @biancazapatka and use the hashtag #biancazapatka , so I won’t miss your post! Enjoy!
Sweet Potato, Chickpea and Coconut Curry
Ingredients
Sweet Potato Curry
- 1 tbsp coconut oil
- 1 medium onion (or 1/2 bunch scallions) finely chopped
- 3 cloves garlic minced
- 2 tsp fresh ginger grated
- 1 tsp cumin optional
- 1/2 tsp turmeric optional
- 1-2 tbsp curry paste or curry powder to taste
- 1 medium/large sweet potato (650g) peeled & cut into small cubes*
- 1 carrot diced
- 1 14 oz can strained tomatoes (400ml) or diced tomatoes with their juice
- 1 14 oz can coconut milk (400ml)
- 1 cup broccoli (175g) chopped into small florets
- 1 14 oz can chickpeas (400g) drained & rinsed
- salt and pepper to taste
To Serve
- cooked rice or other grains, potatoes, bread
- fresh parsley. (or cilantro) chopped
- cashew nuts optional
- sesame seeds optional
- squeeze of lime juice optional
Instructions
- In a large skillet or saucepan, heat the oil over medium heat. Add the onions and cook for 3-5 minutes, or until the onions are soft and translucent. (If using scallions, the cooking time will be only 1-2 minutes).
- Add the garlic, ginger, cumin, turmeric and curry paste. Stir to combine and sauté for a further 1/2 minute, until fragrant.
- Add the chopped sweet potato and carrot, stir to combine and roast for 1-2 minutes until lightly browned. Pour in strained tomatoes and coconut milk, stir to combine again. Cover the skillet, and cook over medium heat for about 10 minutes.
- Then add the broccoli florets and chickpeas and cook further 10 minutes, or until the veggies are fork-tender. (If the Curry thickens too much while cooking, add a bit of water).
- Season with salt and pepper to taste. Turn off the heat and set aside for 5 minutes or so to unfold flavors (optional).
- Serve your curry with cooked rice (or other grains/ bread). Garnish with toasted cashews, sesame seeds, fresh herbs (such as parsley, cilantro or scallions), and squeeze lime juice over it, if desired.
- Enjoy!
Notes
- I recommend chopping the sweet potatoes very small (into 1/4 -to 1/2 inch pieces) because they will cook faster this way.
- All curry pastes and powders vary in intensity and flavor, so adjust seasonings to taste.
- You can store leftover curry in a sealed container in the fridge for up to 4 days, or freeze for even longer.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE!
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting biancazapatka.com!
Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Hello, I was wondering if this recipe is also Gluten Free? And if not how can I adjust it to make it GF? 🙂
Thanks!
Laura
Hi Laura, this recipe is gluten-free! 🙂
I have minimal cooking experience and this was so easy to make and it tasted sooo delicious! I’m definiely recommending it to my friends and family!
Hi Ana, so glad you love this vegan chickpea curry! Thank you! 🙂
Absolutely delicious!
Thank you! 🙂
I roasted the broccoli and sweet potato at 425 for thirty minutes, making them a bit browned and crispy and it was delightful!
Hi Denise, so glad you enjoyed this sweet potato curry! Thank you for your feedback! Lots of love, Bianca 🙂
Mega lecker nur zu empfehlen
Dankschön! 🙂
Great, easy recipe. I added kale and used squash.
Hi Kerry, thank you so much for your feedback! So glad that you enjoyed this curry with kale and squash! 🙂 Lots of love, Bianca <3
Great recipe, was after a good vegetarian curry dish for a while and finally found one!
So glad you liked it! Thank you! 🙂
Hello! I love this recipe so much, I’ve made it about three times now! Although, I do always skip the tomatoes because I’m not the biggest fan. But it is one of my favorite meals! I am wondering, do you think this meal would freeze well to save for leftovers?
Hi Erin, yes, this sweet potato and chickpea curry is perfect to make ahead and freezing! Just make sure to freeze it in an airtight container and separately from rice or other sides. To thaw, just place the container in the fridge overnight, then it’s ready to heat on the stove the next day. Alternatively, you could also thaw and heat it in the microwave. So glad you like this recipe 🙂
I love this recipe! Anything that involves sweet potato and coconut curry is a win, and this one is amazing!
So happy that you liked the recipe too 🙂 Thank you <3
Such a great and easy recipe. It was totally delicious. Thank you for sharing.
So glad that you liked it 🙂
Made this curry this week! Was amazing! Will definitely redo it while cooking on my boat because a one pot recipe is the best in a small boat kitchen!!😊
So happy about that 🙂 Thank you so much <3
I love and appreciate bianca’s blog and instagram for daily inspiration. I did make a delicious version of this recipe!
So happy about that 🙂 Thank you so much <3
I absolutely LOVE this recipe! I’ve made it twice now! Read the notes in the recipe about cutting the sweet potatoes a little smaller so they cook faster- I had to let mine simmer for quite a long time because I didn’t do that step. The flavor is beautiful and has just the right amount of spice and sweetness! SO GOOD!
So happy about that! Thank you so much! <3 ?
Super good! Hearty and sooooo tasty!
So glad that you liked it ? Thank you!
Tried this curry last night and it was incredible! Seriously, I could eat it everyday!! It was sweet and savory at the same time, and hearty enough to satisfy the biggest appetite. Try it!!
Thank you! It’s one of my favorite comfort meals. So glad that you liked it too. ?
hardly recommend! ? delicious?
So happy about that! Thank you ?
I just made this and it was absolutely delicious! I’d like to try pumpkin instead of sweet potatoes next time. Thank you for sharing!
Hi Laura, so glad you love this vegan curry! Feel free to try my sweet potato curry if you’d like using them instead of pumpkin. Thank you for your amazing feedback! 🙂
Amazing!
Thank you so much ?
Hei! I just tried it out myself and it tastes amazing. Thanks for the recipe. Talking about fitness food, I recently came across this article:
https://www.mb104.com/lnk.asp?o=13002&c=918277&a=378007&k=DE702AD24FA3E2CFFD0FEA66ED816781&l=13509
It sounds very convincing to me and I consider buying the recommended products. What do you say about that?
I love anything with sweet potato, but curry must be my favourite way to eat it! Your version looks so delicious Bianca! Great job, as always!
Thank you so much, Anna! I really love this Curry. It’s so delicious 😛
Your curry looks so fantastic! I love sweet potatoes and curry so much ??
Thank you so much, Ela! I could eat it every day 😛