When I’m craving something warm, hearty, and nutrient dense, I make a pot of my Easy One Pot Sweet Potato Chickpea Curry. It literally tastes like it’s from a restaurant! It’s 100% plant-based and comes together in under 40 minutes. Serve with grilled naan or turmeric rice. Make Classic Vegan Chickpea Salad or Vegan Cauliflower Potato Cheesy Casserole next! Get 20+ One Pan & One Pot Recipes Here!
Why I Love This Recipe
- Nourishing: There is nothing I crave more in the chillier months of fall and winter than a cozy, nourishing curry. This one is truly better-than-takeout and never leaves me feeling sluggish.
- Plant-Based: This sweet potato-chickpea based curry is 100% plant-based and free from dairy, eggs, and other animal products. It’s also gluten-free and oil-free optional.
- High-Fiber: One serving of my Easy One Pot Sweet Potato Chickpea Curry is the best way to pack plant-based fiber into your diet with 10 grams of fiber per serving!
- Easy Dinner: Curry is such an easy, one-pot dinner. Let it simmer on the stove and you’ve got dinner on the table in less than 40 minutes!
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Notes on Ingredients
- Onion: One whole yellow onion really deepens the flavors of this dish! Sauté it for at least 10 minutes to allow it to really caramelize.
- Chickpeas: Be sure to drain and rinse your chickpeas first, before adding them to the pot. This can help reduce bloating and gas associated with chickpeas.
- Sweet Potato: I prefer to peel sweet potatoes, especially when adding them to curry. I like orange sweet potato varieties in this curry dish, but any type of sweet potato would work (like Japanese).
- Peas: Feel free to use frozen peas instead of fresh. You’ll need 1 cup.
- Coconut Milk: You’ll need ¼ cup of regular canned coconut milk. Shake the can well first before opening with a can opener.
- Garam Masala: Optional, but adds a rich, delicious authentic flavor to this curry!
- Tapioca Starch: Optional but can be added at the end (see Recipe Card below for how to) to thicken the curry as desired. You can also use arrowroot powder.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Easy One Pot Sweet Potato Chickpea Curry?
- Sauté the onion in avocado oil over medium-low heat for 10 minutes until golden and fragrant.
- Add in the spices and let cook for an additional minute.
- Add in the vegetable broth to de-glaze the pan, then add in the remaining vegetables (cauliflower, sweet potato, peppers, and chickpeas).
- Cook for 20 minutes at a low boil, stirring every few minutes.
- Stir in the coconut milk and peas, then cook for an additional 10 minutes.
- Stir in the spinach until wilted.
- To thicken the curry, mix together 2 teaspoons tapioca starch with 1 tablespoon water in a small bowl, then pour into the curry and stir for a few minutes.
- Serve with rice or grilled naan and enjoy!
- Step 1: First, sauté the onion in olive oil.
- Step 2: Then, add the spices and let them cook for an additional minute until fragrant.
- Step 3: Add in the vegetable broth to de-glaze the pan and all of the vegetables, except spinach.
- Step 4: Next, cook for 20 minutes at a low boil. Then, stir in the coconut milk and peas and cook for an additional 10 minutes.
- Step 5: Thicken the curry as desired with tapioca starch slurry.
- Step 6: Lastly, serve with rice, naan, or enjoy on its own!
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Commonly Asked Questions
Of course! I love adding zucchini! Others that would be delicious are bell pepper or mushrooms. Be sure to chop all of your veggies into bite-sized pieces.
You can, but it will give it a different flavor. Other alternatives I’d suggest are cashew milk, hemp milk or flax milk.
Yes! Freeze and enjoy on a day when you don’t want to cook!!! Add it to a freezer-safe container and be sure to leave at least 1-2 inches at the top of the container as liquids expand in the freezer. You can freeze this for up to 3 months.
Leftovers will store in the fridge for up to 4 days. I recommend keeping the curry and whatever you’ve served it with (rice, naan) separate. Another leftover friendly meal we love is Spring Roll in a Bowl!
Definitely. We haven’t tested it, but we’d suggest sauteing the onion with the oil and then adding everything in and cooking for 5-8 minutes on high pressure. If you try it, let us know in the comments & reviews section below!
“Love this vegan curry! Filling and delicious!”
– Christine
Extra Helpful Tips
- Saute the diced onion in oil for at least 5-10 minutes on medium-low heat. You want almost a caramelization process to begin to really deepen the flavors in this curry.
- You can save money by using frozen veggies instead of fresh (cauliflower florets, spinach, and peas). They’re just as fresh and work great in curry.
- Use canned coconut milk, not the fresh kind in the refrigerated section.
- To thicken the curry towards the end of cooking, mix 2 teaspoons of tapioca or arrowroot starch mixed with 1 tablespoon water in a small bowl and add it to the curry. Stir in and let it simmer for a few minutes to thicken.
If you tried this Easy One Pot Sweet Potato Chickpea Curry or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Easy One Pot Sweet Potato Chickpea Curry
Equipment
Ingredients
- 1 yellow onion diced
- 3 tablespoon avocado oil
- 2 cups cauliflower chopped into small florets
- 1 can chickpeas rinsed and drained, 15 oz
- 1 sweet potato peeled and cubed
- 1 cup peas frozen
- 1 carton vegetable broth 32 oz
- 12 oz fresh spinach or frozen
- ¼ cup coconut milk canned
- 2 bell peppers diced
- 2 teaspoon curry powder
- 1 teaspoon turmeric
- 2 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon coriander
- 1 teaspoon garam masala powder
- 2 teaspoon tapioca starch or arrowroot optional if you want it thicker
Instructions
- Using a large soup pot or dutch oven, turn the stove onto medium-low heat. Add in avocado oil and diced onion and saute for 5-10 minutes until the onion is soft, translucent, and golden brown.
- Then, add in the spices (curry powder, turmeric, salt, pepper, coriander, and garam masala) and let cook for an additional minute.
- Add in the vegetable broth to de-glaze the pan, then add in the remaining vegetables including cauliflower, sweet potato, peppers, and chickpeas.
- Keep the curry at medium-high heat and stir every few minutes. The curry should be cooking at a low boil.
- At the 20-minute mark, stir in the coconut milk and peas. Cook for another 10 minutes, then add in the spinach. Stir it in until it’s wilted.
- If you desire a thicker curry, mix together 2 teaspoons tapioca with 1 tablespoon water in a small bowl, then pour into the curry and stir for a few minutes. The curry will immediately thicken!
- Serve with rice or grilled naan and enjoy!
Notes
- Sauté the diced onion in oil for at least 5-10 minutes on medium-low heat. You want almost a caramelization process to begin to really deepen the flavors in this curry.
- You can save money by using frozen veggies instead of fresh (cauliflower florets, spinach, and peas). They’re just as fresh and work great in curry.
- Use canned coconut milk, not the fresh kind in the refrigerated section.
- To thicken the curry towards the end of cooking, mix 2 teaspoons of tapioca or arrowroot starch mixed with 1 tablespoon water in a small bowl and add it to the curry. Stir in and let it simmer for a few minutes to thicken.
Amber says
Do you think this would still be great with oat milk in place of the coconut milk?
Danielle Keith says
I’d use almond milk, hemp milk or flax milk
Mike O says
Trying to limit fat so used almond milk with some coconut extract. Worked out nicely. Really enjoy your recipes.
Petra Gillan says
How much is a carton? (For the vege broth)
Christine Bigham says
Love this vegan curry! Filling and delicious!
Tanya says
So so delicious! I just made this for the first time and already know it’s going to become one of my go-to recipes. I’m not vegan, but am trying to eat more plant-based and cut back on meat and dairy for health reasons – this recipe knocks it out of the park. So satisfying, and so much flavor! The only change I made was leaving out the coriander.
Jordan from the HealthyGirl Team says
Delicious and cozy dinner. Perfect for fall or winter nights.