Sweet potato & chickpea curry {vegan}

Sweet potato & chickpea curry {vegan} - Marta's Plants

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Happy Monday!

I don’t make curry stews as often as I should. They are so easy, you can make big batches and can easily omit any spice you may not have (maybe not the curry mix!!). I usually eat mine over white or brown basmati rice but I suppose you could use any other grain. I’m not a fan of spicy food and this recipe makes for a mild flavor — feel free to up the doses! I also add lots of lemon juice and fresh coriander just before serving to make everything sweeter and more tolerable to my palate. I actually love the taste, just can’t stand the spiciness sometimes!

Sweet potato & chickpea curry {vegan} - Marta's Plants

by Marta Giaccone

serves 4
prep time: 10 mins, cook time: 20 mins, total time: 30 mins


500 gr sweet potato, peeled, diced and steamed/boiled
3 shallots (or 1 onion), finely sliced
3 garlic cloves
2 tbsp coconut oil
1 tsp mustard seeds
1 tsp whole cumin seeds
1 tsp ground coriander
1 tsp ground turmeric
1 tsp curry/garam masala mix
handful curry leaves
a piece of fresh ginger, grated
400 ml (1 can) coconut milk
1 can of cooked chickpeas
a handful of fresh spinach
juice of 1 lemon
fresh coriander
brown basmati rice, cooked



  1. Thinly slice shallots. Peel and crush garlic. Add to a pan with 2 tbsp of coconut oil and a pinch of salt. Sauté over medium/low heat, stirring often, until translucent.
  2. Add all spices, from mustard seeds to ginger, and stir.
  1. Add sweet potatoes and let cook for a few minutes.
  2. Add coconut milk, drained chickpeas and spinach. Let cook for a few minutes. Add a little bit of water if needed, depending on desired consistency. Take out curry leaves.
  3. Before serving, add lemon juice and chopped fresh coriander. Serve warm over basmati rice (I used long grain brown basmati).

Sweet potato & chickpea curry {vegan} - Marta's Plants

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