Name: Chickpea & Sweet Potato Coconut Curry (vegan) for the Table
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 2 cloves garlic (minced); 1 medium sweet potato (cubed); 3 cups cauliflower florets (about ½ of a medium cauliflower); 2 large carrot (thinly sliced); 1 teaspoon curry powder; ½ teaspoon ground turmeric; 1 15 ounce can of lite coconut milk; 1 cup broth; 2 tablespoons almond butter (can sub in peanut butter if desired); 1 tablespoon soy sauce; 1 teaspoon salt; black pepper to taste; 1 15 ounce can of chickpeas (rinsed and drained); 1 bell pepper (thinly sliced); ⅔ cup of frozen peas

Love a good vegan curry recipe? You NEED to try out my Tofu Coconut Curry as well as my Unfussy Cauliflower Curry and my Tofu Tikka Masala!

I teased this method quite a few weeks ago on my Instagram but I’ve been waiting to post it because I wanted to film the youtube video for it as well. IT’S WORTH THE POT and I wanted to share it across every single platform that I could:D This is going to be one of your new regular after-work dinners!

Since my Loaded Veggie Tikka Masala recipe is consistently one of the most popular recipes on my blog, I figured that it was time I made a couple more flavor-packed curry recipes for you to try because we’re obsessed in my house!

Ingredients needed

First let’s look at the star ingredients in this coconut curry:

Sweet potato – our star ingredient:)
Cauliflower & Carrot – other veggies would be great options as well so use what you have on hand! Adding in a diced yellow onion to this would be satisfying.
Can of coconut milk – I usually use lite-coconut milk but you can also use full-fat coconut milk as desired!
Green peas
Chickpeas
Bell peppers- you can use any color but I always opt for the sweet ones.
Almond butter – peanut butter or other nut/ seed butters work well too.
Optional add ins: fresh ginger would be standout added! A handful of fresh spinach wilted into the curry at the end is also something I have tried and LOVE.

chickpea and sweet potato curry in a bowl that also has red pepper and peas in in served on white rice with cilantro on the side

How to cook this sweet potato curry

This is a truly straightforward ONE POT meal but I’m still going to break it down into steps so you can see how simple it is! Grab a big skillet and let’s get started:)

The FULL recipe is down below in the recipe card!

carrot, sweet potato and cauliflower in a skillet with curry powder

STEP #1: Cook the veggies – Saute the garlic in coconut oil over medium-low heat and then add in the sweet potato, cauliflower, and carrot and cook until the veggies begin to soften, about 5 minutes. Mix in spices.

cauliflower and carrot curry being cooked in a skillet

STEP #2: Add broth etc – mix in the broth, coconut milk, almond butter, and soy sauce and then season with salt and pepper.

HOW TO MAKE A SWEET POTATO CURRY: veggies in a skillet with a curry sauce

STEP #3: Add bell pepper – add in the bell pepper and let the curry cook for 10 minutes or until all of the veggies are fork tender and about ready to eat.

HOW TO MAKE A SWEET POTATO CURRY: veggies in a skillet with a curry sauce. Chickpeas and peas have been added on top but not stirred in yet

STEP #4: Mix in remaining ingredients – finally, add in the chickpeas and green peas and cook until heated through. Top with fresh cilantro, a little lime juice, and serve over brown rice or grain of choice!