This chickpea curry recipe with sweet potatoes is creamy from the coconut milk, with a kicked-up flavor from red curry paste. But the secret ingredient is tomatoes. A combination of balsamic-roasted and sun-dried tomatoes.
Perfect for a weeknight dinner, this meal comes together in about 30 minutes with my shortcuts!
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Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
Jump to:
- ๐ฉโ๐ณ What are curries?
- โค๏ธ Why you'll love this recipe
- ๐ง Main Ingredients + Notes
- ๐ Instructions Overview
- โฐ Tips to Simplify and Save Time
- ๐ฅฉ Tips for Omnivores
- ๐ฅฌ Make it Vegan
- ๐ฝ Side Dish Ideas
- ๐โโ๏ธ FAQ
- Creamy Chickpea Curry Recipe with Coconut Milk
- Chickpea Curry with Sweet Potatoes Recipe
- Ingredient Tips
- Make-Ahead Tips
- ๐คทโโ๏ธ Chickpea Curry with Sweet Potatoes FAQ
- ๐ Seafood Curry
- Chickpea Curry with Sweet Potatoes Recipe
- Ingredient Tips
- Make-Ahead Tips
Let's say you have some omnivore family members at the table who say vegetarian food is bland. They roll their eyes. Maybe they paw at the floor and whinny.
Ok, maybe only my husband does that.
But if this happens to you too, then you need this Sweet Potato and Chickpea Curry to completely change their minds. Forever. The sauce that this chickpea curry makes is really flavorful from the coconut milk, red curry paste and tomatoes.
It totally changed my husband's mind about vegan food.
๐ฉโ๐ณ What are curries?
I think of curries as the Indian form of a stew. They include a variety of veggies, and many have chickpeas or meat that are all cooked in a spiced sauce. There is no one traditional curry dish in India, as the spice and food combination changes from region to region.
Vegetarian curries are very versatile because they can use many different legumes and veggies. For example, if you've never tried black chickpeas, I recommend making this Chana Masala with Black Chickpeas. If you love eggplant (and even if you don't), make this aubergine curry or this Roasted Moroccan Eggplant Stew with Charred Red Bell Peppers and Tomatoes. The flavors are off the charts!
Another curry dish that's full of flavor is this tomato gratin casserole. It has cauliflower, spinach, tomatoes (of course), and a yogurt - curry sauce made with a vegetarian Worcestershire sauce.
โค๏ธ Why you'll love this recipe
- Umami. This curry is bursting with umami from tomatoes, bouillon, and roasting the sweet potatoes. Umami is the fifth taste that gives dishes a savory depth that makes our taste buds wake up and sparkle. For more information, check out this post on 10 Umami Flavor Boosts that can add pizzazz to any meatless dish.
- Easy. Very little meal prep is involved in making this dish.
- Weeknight dinner. This dinner can be ready in about 30 minutes.
๐ง Main Ingredients + Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions.
- Serrano chile - Substitute a jalapeรฑo for the serrano pepper for less heat.
- Thai red curry paste - I like Thai Kitchen Red Curry Paste as it has a moderate level of heat as compared to other curry paste products I've tried. Some are very spicy, so be careful when adding it to the pot if you've not tried this paste before.
- Coconut milk - I recommend using full-fat coconut milk. Lite coconut milk is fine but the sauce will be a little thinner.
- Better Than Bouillon Vegetable Paste - I use this paste in many dishes for an added punch of umami. If you don't have this product, substitute 1 bouillon cube or red miso paste.
- Halloumi cheese - Halloumi is a semi-hard, brined cheese from Cyprus. It's traditionally made from sheep and goat milk, but occasionally it may be available from cow milk. It's known for its high melting temperature. This means it holds its shape when you grill, fry, sautรฉ, or bake it.ย
๐ Instructions Overview
โฐ Tips to Simplify and Save Time
- Cook the chickpeas in advance or purchase frozen cooked chickpeas, if available at your market, or use one 14.5 ounce can of chickpeas, drained and rinsed.
- Purchase sweet potatoes already diced or perform this step ahead of time. Store them in the refrigerator in an airtight container.
๐ฅฉ Tips for Omnivores
- Brown some sausage in a separate pan, drain, and add it to the dish.
- Shred roasted chicken and stir it into the pot.
๐ฅฌ Make it Vegan
Eliminate the halloumi cheese.
๐ฝ Side Dish Ideas
Serve this curry over rice. Check out this post for instructions for how to cook rice along with tips.
๐โโ๏ธ FAQ
Yes, in fact the flavors will intensify overnight. The chickpeas will absorb more liquid so when you reheat the curry, add some water to the post to restore the texture of the dish.
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.
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Creamy Chickpea Curry Recipe with Coconut Milk
Equipment
- Y-shaped vegetable peeler
Ingredients
- 1ย teaspoonย balsamic vinegarย not needed if using Balsamic Roasted Tomatoes13.5ย ounceย can coconut milkย full fat or low fat14.5ย ounceย can cooked chickpeasย or 1 ยฝ cupsยผย cupย sliced sun-dried tomatoesยฝย teaspoonย Better Than Bouillon Vegetable Bouillon Paste,ย (up to 1 teaspoon, depending on your preferences) or 1 bouillon cube, (see notes)4ย ouncesย Halloumi cheeseย cut into ยฝ" slicescoarsely chopped cilantro,ย for garnishthinly sliced mint leaves,ย for garnishlime wedgesย for garnish
- 2 cups peeled and ยพ" diced sweet potatoes (2 small sweet potatoes)
- 1 tablespoon extra-virgin olive oil divided
- ยฝ Serrano chile, seeded and minced
- 1 tablespoon Thai red curry paste up to 2 tablespoons, according to taste
- 14.5 ounce can Fire-Roasted Diced Tomatoes
- 1 teaspoon balsamic vinegar
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Chickpea Curry with Sweet Potatoes Recipe
Equipment
- baking sheet
Ingredients
- 2 cups sweet potatoes, peeled and diced into ยพ" cubes, about 2 medium - small sweet potatoes
- 1 tablespoon extra-virgin olive oil divided
- ยฝ Serrano chile seeded and minced
- 1 tablespoon Thai red curry paste (up to 2 tablespoons, depending on your preferences)
- 14.5 ounce can Fire-roasted diced tomatoes or 1 ยฝ cups Balsamic Roasted Tomatoes, chopped with juices
- 1 teaspoon balsamic vinegar not needed if using Balsamic Roasted Tomatoes
- 13.5 ounce can coconut milk full fat or low fat
- 14.5 ounce can cooked chickpeas or 1 ยฝ cups
- ยผ cup sliced sun-dried tomatoes
- ยฝ teaspoon Better Than Bouillon Vegetable Bouillon Paste, (up to 1 teaspoon, depending on your preferences) or 1 bouillon cube, (see notes)
- 4 ounces Halloumi cheese cut into ยฝ" slices
- coarsely chopped cilantro, for garnish
- thinly sliced mint leaves, for garnish
- lime wedges for garnish
Instructions
- Preheat the oven to 425หF, and line a baking sheet with parchment paper.
- Roast the sweet potatoes.ย Peel and dice the sweet potatoes. Toss in 1 teaspoon olive oil, and lightly season with salt and pepper. Arrange in a single layer on the prepared baking sheet and roast until tender, about 10-15 minutes.The amount of roasting time is dependent on the size of the diced pieces.
- Make the curry broth. Warm the remaining olive oil in a heavy bottomed pot over medium heat. Sautรฉ the Serrano chile and and red curry paste for 1 minute, until aromatic.Add the tomatoes, coconut milk, chickpeas, sun-dried tomatoes, and bouillon paste. Bring to a simmer, and add the roasted sweet potatoes when roasting is complete. Simmer on low for 10 minutes.
- Sear the halloumi. Heat up a skillet over medium-high heat. Add the Halloumi cheese cubes to lightly brown, about 2 minutes per side. Stir the cheese into the curry.
- Serve. Serve topped with cilantro, thinly sliced fresh mint and a squeeze of lime to sharpen the flavors.
Notes
Ingredient Tips
Better Then Bouillon Pasteย If you don't have any on hand, substitute 1 vegetarian bouillon cube. Red miso paste is another good option. Balsamic Roasted Tomatoes This should be a staple in your kitchen to add to all kinds of dishes. But if you don't have them on hand, and you're in a hurry, substitute one (14.5 ounce) can of fire-roasted diced tomatoes plus 1 teaspoon balsamic vinegar for an extra umami kick. Serrano Pepper The heat is in the pith and seeds. Include them for more heat, remove them for lower heat. For even less heat, use ยฝ jalapeรฑo pepper. Coconut Milk Either full-fat or lite coconut milk works fine in this recipe.ย Halloumi , optional (not vegan) Halloumi is a Greek cheese typically made from a mixture of goat and sheep milk. It's a semi-hard, unripened brine cheese that has a high melting point. This means you can grill, fry, and pan sear it with excellent success. Note: halloumi traditionally uses an animal-based rennet, but a vegetarian halloumi is available. Check the package before purchasing. Paneer cheese can be used in place of halloumi cheese, which is almost always vegetarian. ย
Make-Ahead Tips
If you make this chickpea curry ahead of time, the flavors will intensify even further. But while it rests, the chickpeas will absorb some of the liquid. When you reheat it, just add some water to the pot to restore the texture.
This curry keeps well in the refrigerator in a covered container or jar for a few days. It also freezes well up to 6 months.
Prep Tips
Use a Y-shaped potato peeler to peel the sweet potatoes. They're easier to work with, faster, and create (IMHO) fewer fingernail injuries. I lean towards OXO products, because I like how they generally fit my hands, but anyone's will do the trick.Nutrition
ย
๐คทโโ๏ธ Chickpea Curry with Sweet Potatoes FAQ
What meat goes well with this dish for the meat-eaters at the table?
Add slices of linguiรงa sausage.
How can I make this dish vegan?
Eliminate the halloumi cheese, or replace it with with paneer, which is usually vegetarian.
Can I make this dish ahead?
Yes. The flavors only get better overnight. You may need to add some water when you warm it back up.
๐ Seafood Curry
I have very few recipes on this blog that aren't vegetarian or vegan, but this one from 2014 has been one of the most pinned posts I've ever created. It's a Coconut Curry Mussels I modeled from one I'd had at a local restaurant that I loved. As note, I do eat fish / seafood when I eat out in restaurants.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.ย Plus, get great new recipes from me every week!
Chickpea Curry with Sweet Potatoes Recipe
Equipment
- baking sheet
Ingredients
- 2 cups sweet potatoes, peeled and diced into ยพ" cubes, about 2 medium - small sweet potatoes
- 1 tablespoon extra-virgin olive oil divided
- ยฝ Serrano chile seeded and minced
- 1 tablespoon Thai red curry paste (up to 2 tablespoons, depending on your preferences)
- 14.5 ounce can Fire-roasted diced tomatoes or 1 ยฝ cups Balsamic Roasted Tomatoes, chopped with juices
- 1 teaspoon balsamic vinegar not needed if using Balsamic Roasted Tomatoes
- 13.5 ounce can coconut milk full fat or low fat
- 14.5 ounce can cooked chickpeas or 1 ยฝ cups
- ยผ cup sliced sun-dried tomatoes
- ยฝ teaspoon Better Than Bouillon Vegetable Bouillon Paste, (up to 1 teaspoon, depending on your preferences) or 1 bouillon cube, (see notes)
- 4 ounces Halloumi cheese cut into ยฝ" slices
- coarsely chopped cilantro, for garnish
- thinly sliced mint leaves, for garnish
- lime wedges for garnish
Instructions
- Preheat the oven to 425หF, and line a baking sheet with parchment paper.
- Roast the sweet potatoes.ย Peel and dice the sweet potatoes. Toss in 1 teaspoon olive oil, and lightly season with salt and pepper. Arrange in a single layer on the prepared baking sheet and roast until tender, about 10-15 minutes.The amount of roasting time is dependent on the size of the diced pieces.
- Make the curry broth. Warm the remaining olive oil in a heavy bottomed pot over medium heat. Sautรฉ the Serrano chile and and red curry paste for 1 minute, until aromatic.Add the tomatoes, coconut milk, chickpeas, sun-dried tomatoes, and bouillon paste. Bring to a simmer, and add the roasted sweet potatoes when roasting is complete. Simmer on low for 10 minutes.
- Sear the halloumi. Heat up a skillet over medium-high heat. Add the Halloumi cheese cubes to lightly brown, about 2 minutes per side. Stir the cheese into the curry.
- Serve. Serve topped with cilantro, thinly sliced fresh mint and a squeeze of lime to sharpen the flavors.
Yasuko Margolis
I recently made this while adding this and that. It came out great and itโs becoming our favorite meal!! Sweet potatoes add natural sweetness, flavor, and help making thicken the sauce served over a bed of brown rice or farro. Than-you!
The Wimpy Vegetarian
I so happy you and your family like this so much!! It's a regular dish here too ๐
Katy
This is the best curry recipe I've ever made! I've made it at least 5 times and never get tired of it. The roasted tomatoes are not to be skipped.
The Wimpy Vegetarian
Thank you so very much! I'm so excited that you like it so much. It's a favorite at our house too <3
Sheila
I have made a triple batch of a close version of this delicious recipe (minus the cheese, subbing out the balsamic tomatoes for the suggested fire roasted diced tomatoes and using low fat coconut milk) for my family at least once a month since I found it last fall. It goes fast around here! This recipe is rich and indulgent, yet still meets our low fat, plant strong diet. Itโs our absolute favorite meal right now. I rarely leave reviews, but you deserve our thanks! So, thank you for sharing! Weโre (including our 2 year old!) big fans! โฅ๏ธ๐๐
The Wimpy Vegetarian
This makes me sooooo happy!! It's truly one of my favorite recipes here on the blog. Thank you so much for letting me know!
Sarah
I found this delicious recipe was super quick to make and has a wonderful depth of flavour. The halloumi gives a lovely contrast texture to the silky sweet potato. Another big winner with my family and will be on rotation, thank you Susan ๐
Susan Pridmore
That makes me so happy! I totally agree the halloumi adds a lot to this curry. Thanks so much for letting me know!