Name: Vegan Sweet Potato Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tbsp coconut oil; 1 white onion; 2-3 cloves of garlic; 1 tsp ginger; 1 tsp cumin; ½ tsp turmeric; 1-2 tsp curry powder; 1 large sweet potato (diced); 1 carrot (diced); 1 cup tomato sauce; 1 can (15oz) coconut milk; 1 bag (12oz) broccoli (frozen); 1 can (15oz) chickpeas; to taste salt; 2 cups white rice; 4 cups water

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In this article you will find a savory Vegan Sweet Potato Chickpea Curry Recipe that is so satisfying and will keep you (and your kids) full for hours to come!

sweet potato chickpea curry and white rice

We like pairing this savory chickpea curry with white rice to help balance out the rich flavor of the curry, turmeric, and all of the other amazing spices sprinkled through out this yellow/orange colored dish.

Feel free to pair with another grain, such as this delicious Naan recipe without yogurt, brown or wild rice, quinoa, or couscous!

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So, how do you make this Curry dish?

This dish is a little more complicated than the other ones you will find on this site; but the outcome is totally worth cooking a dinner that takes more than 15 minutes!

Just don’t plan to make this meal on a night you’re busy, consider your time and the amount that you’ll require to make this.

As a mom of kids who think the best time to talk to me is while I’m making dinner, and after making this recipe a dozen (or way more) times, it still takes about 45 minutes all the way through (note that not all of that time is ‘active’ time).

The basis of this recipe is…

Sautéing the onion and garlic in the coconut oil til translucent
Add spices
Microwave (or boil) broccoli
Add chopped sweet potato & carrots to other veggies sautéing
Add sauce, coconut milk, stir and cook on medium heat for about 10 minutes
Add in chickpeas and broccoli, stir well and continue to cook til thickened
and then make your grain (you may want to start the grain before the curry or during it, depending on how long it takes to make)

Sure, it’s a little more work than simply throwing a bunch of ingredients in a pot and stirring; you’re also chopping veggies, microwaving them, and then opening multiple cans of things to pour in…

So, it’s not really that difficult. But this isn’t a recipe I’ve taught my 9 year old yet (though she’s also my ‘picky eater’ and isn’t always a fan of this recipe, she enjoys baking more than cooking).

Why you’ll love this Sweet Potato Curry

Non-picky eaters enjoy it.

It’s not too spicy, my toddler started eating it when she was a little younger than a year old and has loved it ever since.

If you do baby led weaning, this is a great meal for them, just be sure to chop everything up quite small- chickpea at least in half, and be sure to cook everything til super soft.

It’s also a great way to get your kids eating more beans.

You can adjust the spices to your families preference, so spicy or not so spicy.

It’s also stuffed with so many nutrients, from vitamin A with the sweet potato and carrots, to tons of anti-oxidants with the spices and other ingredients, healthy fats from coconut milk, vitamin C with the tomato sauce, and so much more!

It’s a wonder house of vitamins and minerals that is super satisfying to eat!

Go ahead; make it and savor every last bite as you enjoy that fact that your body, right down to your cells, are being fully nourished!

But, if your family isn’t keen on eating chickpeas (or veggies) in their Indian food, but you still want them to enjoy (and try) cuisine from other cultures, try out this Vegan Chicken Tikka Masala from veganpunks.com!