sweet potato chickpea curry in white bowl with gold fork

Sweet Potato Chickpea Curry

5 from 1 vote
COURSE: Main Course
KEYWORD: Sweet Potato Chickpea Curry, Thai Curry, Vegetable Curry
PREP TIME: 10 minutes
COOK TIME: 1 hour
TOTAL TIME: 1 hour 10 minutes
SERVINGS: 4 people
CALORIES: 427kcal
AUTHOR: The Home Cook's Kitchen
This is THE MOST beautiful homemade sweet potato chickpea curry! Made using the flavours of Thailand, this curry is tied together with a gorgeous, coconut milk base. This is an easy, healthy vegetarian dinner which is also gluten-free and vegan-friendly with a few substitutes.


  • 1 tbsp coconut oil
  • 1 1/2 tbsp red curry paste
  • 1 small sweet potato, peeled and diced
  • 1 cup vegetable stock
  • 14 oz can coconut milk, shake it well
  • 4 tsp fish sauce
  • 2 tsp sugar
  • 2 tsp lime juice
  • 1/2 head cauliflower, cut into small florets
  • 14 oz can chickpeas
  • 2 cup baby kale


  • Heat coconut oil in a large Dutch oven over medium to high heat until melted. Stir in curry paste for 1 minute until fragrant - be careful that it doesn't spit on you!
  • Add in diced sweet potato, and stir until the sweet potato is covered in the paste.
  • Add vegetable stock, coconut oil, fish sauce, lime juice and sugar. Bring to a boil, reduce heat and simmer for 40 minutes.
  • Add cauliflower and simmer 10 minutes.
  • Add chickpeas and simmer a further 10 minutes until cauliflower is cooked through. Stir through baby kale until it has wilted. 
  • Serve with naan, brown rice or quinoa. 


Calories: 427kcal | Carbohydrates: 35g | Protein: 10g | Fat: 29g | Saturated Fat: 24g | Sodium: 1049mg | Potassium: 910mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8985IU | Vitamin C: 79.6mg | Calcium: 137mg | Iron: 4mg
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