One-Pot Sweet Potato & Chickpea Coconut Curry
October 22, 2025
Creamy sweet potato and chickpea curry with cherry tomatoes, ginger and tumeric
This sweet potato and chickpea curry is one of my favorite easy weeknight dinners. Deliciously creamy from the coconut, with a beautiful orange colour from the turmeric and soft chunks of sweet potato. Topped with a bit of lemon and toasted almonds for extra crunch. For a busy day, I like to prepare it early in the day as the flavours only improve with time. Serve with a side of rice, quinoa or warm flatbread.
Ingredients
Main
- 1 tbsp olive oil
- 1 tsp mustard seeds (optional)
- ½ red onion, finely chopped (about 200 g)
- 1½ tbsp ginger, peeled and finely chopped
- 600 g sweet potatoes, peeled and cut into 2–3 cm cubes
- 250 g cherry tomatoes, whole
- 1 tin (400 g) chickpeas, drained and rinsed
- 1 tin (800 g total) full-fat coconut milk
- Add water if too thick for your liking
Spices
- 1 tsp ground turmeric
- ½ tsp garam masala
- 1 tsp ground coriander
- ½ tsp chili flakes
Finish
- 1 tbsp lemon juice
- Salt to taste
- Fresh coriander (optional)
- 30 g (¼ cup) chopped almonds
Instructions
1. Warm the oil
- In a large pot, heat the vegetable oil over medium heat.
- Add mustard seeds and let them pop (if using).
2. Add aromatics
- Stir in the onions and cook gently for 8–10 min, until golden.
3. Add spices & tomatoes
- Add ginger, chili flakes, turmeric, ground coriander, and garam masala.
- Stir for 30 seconds, then add the tomatoes.
- Cook for 5 min, until they start to soften and break down.
4. Add sweet potatoes & coconut milk
- Stir in the sweet potatoes, chickpeas, and coconut milk.
- Bring to a simmer.
5. Simmer until tender
- Cover partially with a lid and cook gently on low heat for 35-40 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened.
6. Toast almonds
- Heat a dry skillet or frying pan over medium heat, don't add oil.
- Toast for 3–5 minutes, and chop roughly.
7. Finish & serve
- Stir in the lemon juice and salt to taste.
- Scatter the toasted almonds and fresh coriander (if you have).
Serving Suggestions
- •With steamed basmati rice, quinoa or flatbread.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 4 days, it's even better the next day.
- •Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of water (avoid boiling).
Variations & Substitutions
- •Vegetables: Swap the sweet potato for butternut squash, pumpkin, or cauliflower. Add a handful of spinach for extra colour.
- •Extra bulk and protein: Add red lentils.
Enjoy!
This sweet potato and chickpea curry is one of my favorite easy weeknight dinners. Deliciously creamy from the coconut, with a beautiful orange colour from the turmeric and soft chunks of sweet potato. Topped with a bit of lemon and toasted almonds for extra crunch. For a busy day, I like to prepare it early in the day as the flavours only improve with time. Serve with a side of rice, quinoa or warm flatbread.
Ingredients
Main
- 1 tbsp olive oil
- 1 tsp mustard seeds (optional)
- ½ red onion, finely chopped (about 200 g)
- 1½ tbsp ginger, peeled and finely chopped
- 600 g sweet potatoes, peeled and cut into 2–3 cm cubes
- 250 g cherry tomatoes, whole
- 1 tin (400 g) chickpeas, drained and rinsed
- 1 tin (800 g total) full-fat coconut milk
- Add water if too thick for your liking
Spices
- 1 tsp ground turmeric
- ½ tsp garam masala
- 1 tsp ground coriander
- ½ tsp chili flakes
Finish
- 1 tbsp lemon juice
- Salt to taste
- Fresh coriander (optional)
- 30 g (¼ cup) chopped almonds
Instructions
1. Warm the oil
- In a large pot, heat the vegetable oil over medium heat.
- Add mustard seeds and let them pop (if using).
2. Add aromatics
- Stir in the onions and cook gently for 8–10 min, until golden.
3. Add spices & tomatoes
- Add ginger, chili flakes, turmeric, ground coriander, and garam masala.
- Stir for 30 seconds, then add the tomatoes.
- Cook for 5 min, until they start to soften and break down.
4. Add sweet potatoes & coconut milk
- Stir in the sweet potatoes, chickpeas, and coconut milk.
- Bring to a simmer.
5. Simmer until tender
- Cover partially with a lid and cook gently on low heat for 35-40 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened.
6. Toast almonds
- Heat a dry skillet or frying pan over medium heat, don't add oil.
- Toast for 3–5 minutes, and chop roughly.
7. Finish & serve
- Stir in the lemon juice and salt to taste.
- Scatter the toasted almonds and fresh coriander (if you have).
Serving Suggestions
- •With steamed basmati rice, quinoa or flatbread.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 4 days, it's even better the next day.
- •Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of water (avoid boiling).
Variations & Substitutions
- •Vegetables: Swap the sweet potato for butternut squash, pumpkin, or cauliflower. Add a handful of spinach for extra colour.
- •Extra bulk and protein: Add red lentils.
Enjoy!
You might also like
Red Lentil & Chickpea Dahl
Easy red lentil and chickpea dahl, with toasted almonds, skyr, and cherry tomatoes.
Bean Stew with Smoky Paprika, Peppers and Kidney Beans
Hearty vegan bean stew with smoky paprika, sweet peppers, and kidney beans. Easy, healthy, and perfect with bread, rice, or quinoa.
Golden Cauliflower & Zucchini Traybake
Delicious golden traybake with crispy cauliflower, buttery soft zucchini, and a fresh herby yogurt dressing.