Spiced Chickpea and Sweet Potato Medley: A Hearty Vegan Delight

Here’s a delicious vegan recipe for a Chickpea and Sweet Potato Curry that’s easy to make and full of flavors. This curry is wholesome, comforting, and packed with plant-based protein and nutrients.


  • 1 large sweet potato, peeled and diced into 1-inch cubes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk (full-fat or lite)
  • 2 cups vegetable broth
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 2 tbsp vegetable oil
  • 2 cups chopped kale or spinach
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, quinoa, or naan bread for serving


  1. In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook for 4-5 minutes, or until softened and translucent.
  2. Add the minced garlic and grated ginger to the pot, cooking for an additional 1-2 minutes, stirring frequently to prevent burning.
  3. Stir in the curry powder, cumin, turmeric, coriander, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, allowing the spices to become fragrant.
  4. Add the diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well to combine all the ingredients.
  5. Add the diced sweet potato to the pot, making sure it’s submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the sweet potatoes are tender.
  6. Once the sweet potatoes are cooked, add the drained and rinsed chickpeas and chopped kale or spinach to the curry. Stir well and cook for an additional 5 minutes, or until the greens have wilted and the chickpeas are heated through.
  7. Taste the curry and adjust the seasoning as needed.
  8. Serve the curry over cooked rice, quinoa, or with naan bread. Garnish with fresh chopped cilantro.

Enjoy your delicious and comforting vegan chickpea and sweet potato curry!