This sweet potato, kale, and chickpea curry is the best comfort food for cozy nights! It’s a healthy curry recipe made with vegan and vegetarian ingredients. Combine sweet potatoes, garbanzo beans, kale, coconut milk, and warming spices to create a one-pot dinner that’s ready in 30 minutes. Serve it over rice and garnish with toasted cashews – yum!
Chickpea curry is the best type of curry! You may have already tried my easy chickpea curry, but this recipe turns things up a notch. We’ll use red curry paste instead, then add sweet potatoes, kale, and cashews. It’s a delicious yet healthy dinner for cozy nights! You can make it with just one pot in 30 minutes.
This sweet potato, kale, and chickpea curry is:
- Comforting, warming, and filling
- Vegan, gluten-free, and refined sugar-free
- Super easy to make
- Made with hearty and wholesome ingredients
- Packed with fiber and nutrition
- Great for meal prep lunches and dinners
- Best served over white or brown rice
What ingredients are in vegan sweet potato chickpea curry?
- Sweet potatoes. Sweet potatoes are loaded with vitamin A, vitamin C, vitamin B6, and potassium. They’re also healthy, filling, and the star ingredient of this curry!
- Chickpeas. Chickpeas, otherwise known as garbanzo beans, are packed with plant-based protein. They make this dish a perfect option for vegans and vegetarians.
- Kale. Kale is loaded with vitamins and nutrients including vitamin A, vitamin K, vitamin C, manganese, copper, and calcium.
- Coconut milk. You can use either full-fat or lite coconut milk. Full-fat will create a richer, creamier curry with a higher fat content. Lite coconut milk will create a thinner curry with a lower fat profile. Both are delicious, but I personally recommend the full-fat option.
- Vegetable broth. Vegetable broth is used instead of plain water because it provides additional flavor and nutrients.
- Red curry paste. Red curry paste is recommended, but yellow curry paste could be used instead.
- Onions and garlic. Onions and garlic enhance the flavor while also providing nutrients and antioxidants.
- Spices and seasoning. In particular, we’ll use ground ginger, cinnamon, cumin, and salt.
How to make sweet potato, kale, and chickpea curry
For the full recipe, scroll down to view the recipe card below.
First, heat a large pot or skillet on medium-low temperature. Add the oil and diced onion. Sauté 1-2 minutes, stirring frequently. Add minced garlic, ginger, cinnamon, cumin, and salt. Sauté for another minute. Add cubed sweet potatoes and red curry paste. Cook for 5 minutes, stirring frequently.
Next, add the coconut milk, vegetable broth, chickpeas, and coconut sugar. Mix the ingredients together. Bring to a boil, then simmer for 15-20 minutes or until sweet potatoes are tender.
After, toss in the chopped kale. Cook for 2-3 minutes or until wilted. Serve curry over white or brown rice. Garnish with cashews or crushed peanuts.
- How should you serve sweet potato curry? There are various ways to enjoy curry – you can eat it all on its own or enjoy it with rice, quinoa, or naan bread. I recommend serving this sweet potato chickpea curry with basmati rice or jasmine rice. Additionally, cashews, crushed peanuts, fresh cilantro, and red pepper flakes are great toppings.
- Can you add spinach to curry? Yes! As the recipe is written, kale is tossed into the curry for a boost of nutrients. However, you can replace the kale with fresh spinach. If you really want to go all in, add both for maximum nutrition!
- What coconut milk is best for curry? So, there are three varieties of coconut milk: canned full-fat coconut milk, canned lite coconut milk, and coconut milk in a carton (like almond milk). When making curry, you should always use canned coconut milk. Both the full-fat and lite varieties will work, but there is a slight difference between the two.
- Full-fat coconut milk: This is ideal for homemade curry recipes. It creates a rich, creamy consistency. However, the fat content will be much higher than the lite counterpart.
- Lite coconut milk: This can be used, but the curry will be thinner and slightly less flavorful. If you are watching your fat intake, I recommend using the lite variety. Otherwise, stick to the full-fat kind.
- Can you keep leftover curry? Curry is a great meal prep recipe and leftovers always store well! Store any leftovers in a container in the refrigerator. It should keep for 2-3 days. To reheat, you can pop it in the microwave or warm it on the stove.
More vegan recipes with sweet potatoes:
- Vegan Sweet Potato Black Bean Chili
- Sweet Potato Black Bean Quesadillas
- Vegan Moroccan Stew
- Creamy Vegan Sweet Potato Soup
- Vegan Sweet Potato Mac and Cheese
- Sweet Potato Black Bean Taquitos
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This sweet potato, kale, and chickpea curry is vegan, vegetarian, and so delicious! It’s a cozy, comforting meal made with healthy ingredients. Serve it with rice and garnish with toasted cashews.
- 1 tbsp oil (olive, avocado, or coconut)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp red curry paste
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- ½ to 1 teaspoon salt
- 2 large sweet potatoes, cubed
- 1 can garbanzo beans, drained and rinsed
- 1 can coconut milk, full-fat or lite
- 1 cup vegetable broth
- 1 tbsp coconut sugar
- 2–3 cups chopped kale, packed
- White rice or brown rice, for serving
- Cashews or peanuts, for serving
- If serving the curry with rice (highly recommended!), prepare it according to the package.
- Heat a large pot or skillet on medium-low temperature. Add oil and diced onions. Sauté for 1-2 minutes, stirring frequently. Add minced garlic, ginger, cinnamon, cumin, and salt. Sauté for an additional minute. Add cubed sweet potatoes and red curry paste. Cook for 5 minutes, stirring frequently.
- Add coconut milk, vegetable broth, garbanzo beans, and coconut sugar. Mix the ingredients to combine. Bring to a boil, then simmer for 15-20 minutes or until sweet potatoes are tender. Toss in the chopped kale and cook for 2-3 minutes (until wilted).
- Serve curry over rice. Garnish with cashews or crushed peanuts.
- Nutrition information below reflects just the curry (without rice).
- Serving Size: ¼ recipe
- Calories: 375
- Sugar: 15g
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 12g
Keywords: sweet potato chickpea curry, vegan sweet potato and kale curry
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