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chickpea and sweet potato curry quick and vegan
Print Recipe
5 from 2 votes

Chickpea and Sweet Potato Curry

Cook Time20 mins
Total Time20 mins
Course: Main Course
Keyword: curry, healthy, plant based, spicy
Servings: 4 people


  • 250 g uncooked wholegrain / brown rice
  • 1 tin chickpeas, drained and rinsed (approx 400g)
  • 200 g sweet potato, diced (or 2 medium)
  • 1 large onion, diced
  • 50 g fresh spinach, chopped
  • 1 tin chopped tomatoes
  • 1 tin full fat coconut milk
  • 2 tsp curry powder (choose the strength you prefer)
  • 0.5 tsp tumeric powder


  • Put the rice in a saucepan and bring to the boil. Allow to simmer for 20 minutes while you cook the rest of the dish.
  • In a large pan, saute the sweet potato and onion in a little stock/water for 10 minutes.
  • Add the chickpeas, chopped tomatoes, coconut milk, curry powder and tumeric. Allow to simmer for another 10 minutes, adding the spinach a few minutes before the end.
  • Serve and enjoy!