This sweet potato chickpea kale curry is a recipe that is budget-friendly, vegan-friendly, ideal for meal prep, and full of healthy nutrients. There are no complications because this is all cooked in one saucepan and goes well with rice or flatbread.
What is a sweet potato chickpea curry?
The sweet potato chickpea curry is a one-pot recipe that is ideal for vegans or anyone looking for a comforting budget-friendly meal.
One-pot recipes are very convenient for home cooking and are easy to follow which is why you should not be alarmed by the long list of ingredients.
This is a classic example of making the most of the ingredients you have stored at home and when I have leftover sweet potatoes, this is my go-to meal prep recipe.
It is great for the winter months because you can really taste the spices in this recipe and it is certainly a comforting curry to eat at lunch at work or in the evenings.
The only downside is that if you are looking for high protein and low-carb for your meal prep, this recipe does not cut it.
However, this recipe is enough for five meal preps and they were filling, but because it lacks protein, I find myself having to eat a protein snack in the afternoon or compensate that for a high protein dinner.
List of variations
There is a long list of ingredients for this recipe but it is not as complicated as you might suspect because it is a one-pot recipe that has various stages; after adding the sweet potato, chickpeas, tomatoes, and coconut milk to the spices, you can let it simmer on low heat and leave it be.
There are many variations to a sweet potato curry and you can be innovative with this recipe, especially if you want to add extra protein. For example, in recent recipes, I have experimented using peanut butter which works well.
In case you are wondering, here are some variations:
- Coconut Oil: I find coconut oil works best for this recipe but you can use vegetable oil.
- Ginger and Garlic: I use ginger and garlic pasta most times, but for this recipe, you can use fresh garlic and ginger, which works well with the curry.
- Chopped Tomatoes: Either use canned tomatoes, which is quicker, or fresh chopped tomatoes.
- Milk: Coconut milk is the best option, but I use light coconut milk for macro-friendly purposes, however, you can use other milk. Or if you want to completely avoid milk, you can use vegetable stock.
- Kale or Spinach: Either kale or spinach is great to finish off this curry, and it is a great way to use a whole bag for the week.
- Peanut Butter: For extra protein, add a tablespoon (or two) of peanut butter, and this gives it a delicious taste!
- Broccoli: I have tried broccoli with this recipe, and I have to admit, I felt it ruined the dish. However, I might have put in too much. So if you add less, it should be fine.
- Curry Powder: Using curry powder can save time instead of adding the other spices.
This is best served with
This recipe is best served with rice or a naan bread, as with any curry.
However this might sound like a carbohydrate overload; eat this at lunch, and you might feel sleepy at your desk in the afternoon!
If you want to keep your side dish low-carb, cauliflower rice also complements this recipe.
This is a one-pot and budget-friendly recipe which is great for meal prep because you can create so many portions.
Allowing the spices to soak in is a great reason why this is an ideal make-ahead recipe that tastes better the next day, and is easy to reheat.
If you have spare sweet potatoes, then give this a try!
Sweet Potato Chickpea Curry
- 400 g sweet potatoes chopped into small cubes
- 1 chickpeas 400g can and drained
- 1 chopped tomatoes 400g can
- 1 coconut milk 400g can
- 1 tbsp coconut oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 1 tbsp ginger grated
- 200 g kale
- 1-2 green chili optional
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp smoked paprika powder
- 1 tsp dried oregano
- 1 lemon
- Fully peel the sweet potatoes, lay them flat and slice in half (you will now have two pieces).
- Take half of the chopped sweet potato and stand up-ways, and slice through the middle (you will now have four pieces).
- Lay flat, and slice vertically and then horizontally to create sweet potato cubes.
- In a large saucepan, add the cumin seeds first, and toast them for 3 minutes on medium-high heat to bring out the flavour by tossing them every 30 seconds. After, add the coconut oil and onions, and cook for 3-5 minutes, or until translucent.
- Add the garlic and green chilli, and continue to stir for 2 minutes. After, add the turmeric, coriander, smoked paprika, ginger and dried oregano. Continue to stir for another minute.
- Add the sweet potato cubes, chickpeas, tomatoes and coconut milk. Also season with salt and black pepper. Stir to combine, and turn the heat down to medium, cover for 25-30 minutes, or until the sweet potatoes are soft.
- Add the bag of kale and cover for another 5 minutes, or until the kale has fully cooked.
- Add slices of lemon or lime to keep to garnish (this is amazing for meal prep) and serve with your favorite side dish.
- For meal prep purposes, store in an air-tight container and consume within 4-5 days. Or you can freeze up to a month.
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