Chickpea and Sweet Potato Coconut Curry

Serving suggestion with cilantro and naan

This recipe is great when you want a nice vegetarian / vegan curry at home.  It can be soupy by adding more stock, or more stew or curry like by cooking longer.  It has a lovely coconut flavor and a nice heat that has flavor and let’s you know it’s there but isn’t overwhelming.  These can be easily adjusted to taste by using a smaller can of coconut milk or adding/subtracting red pepper flakes.  Also, don’t be overly concerned about matching the canned good ounces exactly; for example, I ended up using two 15-ounce cans of chickpeas (instead of one 28-ounce can) because that’s what I had.   I think this is probably the best curry I’ve made and will be quite happy eating the leftovers over the next several days!  Thanks for reading, my friends! Until next time, take care and eat well!

Chickpea and Sweet Potato Coconut Curry

A lovely vegetarian coconut curry or soup



2 Tbsp oil of choice

1 medium onion, finely diced

2-3 garlic cloves, minced or grated

2-1/2″ piece of ginger, grated (or 5 tsp of ginger paste)

2 Tbsp curry powder (store bought or see this recipe)

1 tsp smoked paprika

1 tsp cumin

1/4 tsp (more or less to taste) crushed red pepper

2 cups sweet potato, small dice (about 1 medium sweet potato)

28 oz canned chickpeas, drained

14 oz can chopped or diced tomato

13.5 oz can coconut milk (or use a small can of coconut milk if you want less coconut flavor and more heat)

1 cup vegetable or chicken stock (can add more to substitute if using a small can of coconut milk, or if you want a soup rather than a stew/curry)

1/2 cup finely chopped cilantro, plus a little extra for garnish

Salt and pepper to taste

Lime wedges for serving (optional)


  1. Using a large dutch oven or pot (I used 6 qt but 5 qt would be fine, 4 qt might be a bit small) heat oil on medium and cook onions until translucent ~2-3 minutes.
  2. Add garlic, ginger, curry powder, smoked paprika, cumin, crushed red pepper and cook ~1-2 minutes stirring constantly.
  3. Add sweet potatoes and cook another 2 minutes, adding a bit of stock if sticking and to scrape and mix up the fond at the bottom of the pot.
  4. Add remaining ingredients (chickpeas, tomato, coconut milk, stock, and cilantro), mix well, add salt and pepper to taste, and simmer for 30 minutes with cover on.
  5. After 30 minutes, check for consistency; if it’s the consistency you’re looking for, it’s ready to eat.  If you want it more soupy, add more stock and simmer for a few minutes.  If you want it thicker or more like a stew, remove the cover and simmer for 20-30 more minutes.
  6. Serve with lime wedges and additional cilantro leaves (optional).

Serving Suggestions

With naan, rice, or cauliflower rice.


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