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Sweet Potato Chickpea Coconut Curry
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5 from 6 votes

Sweet Potato Curry with Chickpeas and Coconut

This hearty and delicious sweet potato curry is quick to make and packed full of nutrition.  Make a double batch of this warm winter meal and eat it all week long.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: gluten-free, Quick, Vegan
Servings: 6
Calories: 274kcal


  • 1 tablespoon coconut oil
  • 1 tablespoon cumin seeds
  • 1 large onion, diced
  • 1/2 teaspoon sea salt, plus more to taste
  • 5 garlic cloves, or to taste
  • 1 1/2 tablespoons ginger, minced
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons coriander
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 large sweet potato (about 4 cups), cut into 1/2 inch pieces
  • 1 14-ounce can chickpeas (or 1 1/2 cups), drained and rinsed
  • 1 14-ounce can coconut milk (light or full-fat will both work)
  • 1 14-ounce can diced tomatoes (or 1 1/2 cups chopped fresh tomatoes), with juices
  • 5 ounces baby kale (or 1 bunch regular kale, stems removed and roughly chopped)
  • pepper to taste
  • rice, quinoa or cauliflower rice for serving
  • fresh chopped cilantro for serving
  • lime wedges for serving


  • In a large saucepan or dutch oven heat the coconut oil over medium-high heat.  Add the cumin seeds and cook until fragrant, taking care not to burn them.  Add the onion and 1/2 teaspoon salt and saute until softened and starting to brown.  Add the garlic and ginger and cook for about 30 seconds, until fragrant.  Add the turmeric, coriander and red pepper flakes and cook about 1 minute until spices are fragrant, stirring constantly so they do not burn.  
  • Add the sweet potato, chickpeas, tomatoes and coconut milk and bring to a boil.  Reduce to a simmer, cover and cook for 20-30 minutes until the sweet potato is very tender. 
  • Add the kale, stir to incorporate, and allow to cook an additional 5 minutes until kale is wilted.  Serve on grains or cauliflower rice  with cilantro and lime if desired.  


To use curry powder in place of the other spices: omit cumin seeds, turmeric and coriander.  Add 1 tablespoon curry powder where you're instructed to add the turmeric and coriander.  


Calories: 274kcal | Carbohydrates: 24g | Protein: 7g | Fat: 18g | Saturated Fat: 14g | Sodium: 526mg | Potassium: 638mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5560IU | Vitamin C: 38mg | Calcium: 118mg | Iron: 5.1mg