Creamy Sweet Potato and Chickpea Curry

sweet potato and chickpea curry

Our go-to weeknight meal and an excellent meal-prep option. I make this in my sleep it’s so easy and I hope that it’ll help you get organised for the week ahead! It’s packed with fibre and so delicious.

Creamy Sweet Potato and Chickpea Curry

A deliciously warming curry perfect for an easy weeknight meal.
Prep Time10 mins
Cook Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: chickpea, creamy, curry, easy, sweet potato
Servings: 1 big pot


  • 4 sweet potatoes medium, chopped
  • 3 cloves garlic peeled, grated
  • 5 cm piece of fresh ginger peeled and grated
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric (optional)
  • 200 g mushrooms (any kind) chopped
  • 1 400g can chopped tomatoes + 1/2 can of water
  • 1 400g can full-fat coconut milk + 1/2 can of water
  • 2 big pinches salt
  • 1 400g can chickpeas drained and rinsed
  • 1 tbsp cashew butter or almond butter or macadamia butter
  • 3 big handfuls greens (chopped kale, spinach, or baby spinach)
  • 2 cups frozen peas

Serve with

  • Brown rice
  • Fresh coriander leaves


  • Drizzle some olive oil / coconut oil in a big pot on medium-high heat.
  • Add the sweet potatoes, garlic, and ginger and sauté for about 2 minutes.
  • Now add the curry powder, turmeric (if using) and the mushrooms. Sauté for another 2 – 3
    minutes. Add a splash of water if things start to get stuck at the bottom of the pot.
  • Once you start smelling the spices, add the canned tomatoes and coconut milk and the
    water (just fill each can halfway with water, swirl it around to pick up all the remaining bits,
    and pour it into the pot!) and give everything a good mix. Add the salt. Bring to a boil, then
    reduce heat to medium, put the lid on the pot ajar, and simmer for 40mins, stirring every
    once in a while.
  • Now add in the chickpeas and simmer, uncovered, for another 10 minutes.
  • Turn off the heat.
    Add in the cashew butter and mix well (you'll see the curry becoming super creamy now
    as the cashew butter melts and the sweet potatoes start breaking down the more you stir the curry – that's what you want!).
  • Quickly add in the spinach and peas, give everything a good mix, and close the lid tightly.
    Let your curry sit for another 5 minutes or so just so that the residual heat can cook the
    greens. Then you're ready to serve!


I love this with plain cooked brown rice and some fresh coriander. A squeeze of lime would be great here too! And a sprinkle of dried chilli flakes if you like more spice.

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